North Indian Style Gobi Masala (Cauliflower Curry)

Ingredients

In this adaptation of the original Croatian dish, Raštika na imotski, we substitute the traditional ingredients with North Indian flavors and spices. Instead of using raštika (collard greens), we use cauliflower as the main ingredient. The spices used in the original dish are replaced with a blend of cumin, coriander, turmeric, and garam masala to create the distinct flavors of North Indian cuisine. We alse have the original recipe for Raštika na imotski, so you can check it out.

• 1 medium cauliflower, cut into florets 1 medium cauliflower, cut into florets
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 2 teaspoons ginger-garlic paste 2 teaspoons ginger-garlic paste
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 18g, 8g
• Protein: 5g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Blanch the cauliflower florets in boiling water for 2 minutes. Drain and set aside.
2. 2.
   Heat vegetable oil in a pan over medium heat. Add cumin seeds and let them splutter.
3. 3.
   Add the chopped onion and sauté until golden brown.
4. 4.
   Add ginger-garlic paste and cook for another minute.
5. 5.
   Add the tomato puree and cook until the oil separates from the masala.
6. 6.
   Add ground coriander, turmeric powder, red chili powder, and salt. Mix well.
7. 7.
   Add the blanched cauliflower florets and coat them evenly with the masala.
8. 8.
   Cover the pan and cook for 10-12 minutes, or until the cauliflower is tender.
9. 9.
   Sprinkle garam masala over the curry and mix gently.
10. 10.
    Garnish with fresh cilantro leaves.
11. 11.
    Serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Cauliflower — Ensure that the cauliflower florets are blanched just until they are slightly tender to maintain their texture in the curry.

Tips & Tricks

• For an extra kick of heat, add a finely chopped green chili along with the spices.
• To make the dish creamier, you can add a tablespoon of cashew paste or coconut milk to the gravy.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.

Serving advice

Serve the Gobi Masala hot with steamed basmati rice or naan bread. Garnish with fresh cilantro leaves for added freshness and flavor.

Presentation advice

For an appealing presentation, arrange the cauliflower florets on top of the curry and sprinkle some garam masala and cilantro leaves as a final touch.