Source: Chakali’s blog (I don’t know who that is)    

Servings: 4 (with dal and rice or roti)                                                                    

Prep time: 30-40 minutes

INGREDIENTS:

Cauliflower florets (1 largish cauliflower)
2 tbsp oil
3 green chilies
1/2 tsp turmeric
1 tbsp ginger garlic paste
3/4 cup onion, finely chopped (1 medium)
1 cup tomato, finely chopped (2 medium)
3/4 cup yogurt
1 tsp coriander powder
1 tsp cumin Powder
salt to taste
1 tbsp kasoori methi
cilantro, for garnish
canola oil, for deep frying

METHOD:

1) Wash cauliflower florets with water and pat them dry. Heat oil to deep fry cauliflower florets. Deep fry florets over medium heat till color turns to light brown. By using slotted spoon carefully drain and transfer onto paper towel.
2) Heat 2 tbsp oil in a pan. Add turmeric powder and ginger garlic paste, then saute for a 30 seconds. Now add green chilies and the chopped onion.  Saute until the onions start to become translucent.
3) Once the onions are done, add the tomatoes and cook until those become mushy. Add coriander powder and cumin powder and mix well.  Then add fried cauliflower and stir gently. Meanwhile, whisk the yogurt and make it smooth.  Add it in to curry.  Add salt to the mix and stir well.  Add a little water if necessary in order to adjust the consistency.  Cook over medium low heat for approximately 10 minutes or so till everything looks done and mixed well together.
4) Make a rough powder with the kasoori methi (dried fenugreek leaves) by crushing them between your palms.  Sprinkle them over the gobi masala and stir.  Cover and cook for a few more minutes.
5) Serve hot with chapati, roti or rice.

Tags: cauliflower, rice