Thursday, March 3, 2011

Gobi Masala


  • 1 large cauliflower
  • 1 tbsp poppy seeds
  • 2 tbsp cashew nuts
  • 2-3 tbsp oil
  • 2 large onions
  • a pinch ginger
  • 6 flakes garlic
  • 2 green chilies
  • 2 tomatoes
  • 1/2 tsp turmeric powder
  • 1 tsp ground coriander
  • 1 tsp ground red chili
  • 1/2 tsp cumin powder
  • 1/2 cup yogurt
  • 1 tbsp coriander leaves
  • salt to taste


  • fill a pan half full with boiling water and salt, put in the cauliflower and boil gently for 4-5 minutes
  • grind the poppy seeds and cashew to a fine paste with a little water
  • grind ginger, garlic and green chili into a paste
  • heat the oil in a thick-bottomed, deep frying pan, fry the onions on a medium flame till yellow
  • lower flame, add ginger, garlic and chili paste and fry for a couple of minutes
  • add tomatoes, turmeric, coriander powder, red chili and cumin, fry, stirring occasionally, until the tomatoes are mushy
  • add yogurt and stir, then fry until the oil seperates
  • add cauliflower, fry for a couple of minutes, moving the piece(s) around so that all sides are covered with masala
  • remove from heat, add cashew paste and 1/2 cup of water
  • close the pan with a lid, bring back to boil and cook for 5 minutes
  • garnish with coriander leaves