Cauliflower Curry / Gobi Masala

Today's recipe is very simple yet delicious Gobi Masala curry which goes well with roti, naan, flavored pulao or plain pulao. Adding cashew paste gives a very nice creamy texture and taste to the dish. Cahsews can be replaced with almonds too. When ever I cook cauliflower dishes I make sure to boil them in hot water for 4-5 minutes. This process is must because  it avoids florets becoming  mushy when added to gravy. 

This recipe goes to week 4, day 2 of Blogging Marathon 111.

Ingredients:


Gobi / Cauliflower florets 2 cups
Onion chopped 1/2 cup
Tomato chopped 1 cup
Chopped garlic 1 tsp
Cashew nuts 10
Curry  leaves 4
Garam masala powder 1 1/2 tsp
Turmeric powder 1/2 tsp
Chili powder 1 tbsp
Coriander powder  1 tbsp
Salt to taste
Cumin seeds 1/2 tsp
Mustard seeds 1/2 tsp
Chopped cilantro 1/4 cup
Oil 2 tbsp


Preparation:


Soak cashew nuts in water for 10 minutes and make it to smooth paste.
Boil 3-4 cups water, add cauliflower florets and cook for 5 minutes.
Drain water and set aside.
In a deep pan heat oil, add mustard and cumin seeds.
Now add curry leaves, chopped garlic and onions.
Saute till onions pink, add chopped tomato and cook till they turn mushy.
Now add garam masala, coriander powder, chili powder, turmeric powder.
Mix everything well and cook for 2 minutes.
Now add cooked cauliflower florets and 1 cup water.
Mix and add cashew paste.
If the curry is too thick add 1/2 cup more water and cook further for 5 minutes.
Garnish with chopped cilantro and serve with rice, roti and pulao dishes.


Check to see what my fellow bloggers are cooking for Blogging Marathon 111.