I have a question. Who loves gobi (cauliflower)??? Just raise your hand and say I do. 🙋
The spices in here and the way it is cooked will make anyone’s tongue dance with joy.
It starts in my mortar and pestle. I added 2 cloves, 1 broken piece of cinnamon stick if I am not using cinnamon powder, 1 small broken piece of star anise, 1 pinch each of fennel seeds, fenugreek seeds, coriander seeds, cumin seeds, mustard seeds and black peppercorns. Grind these in a corse powder and set aside.
Cut up 1 head of cauliflower in to tiny pieces for the ease of cooking then set it aside.
In a pot on high heat, add 1/4 cup of olive oil, 1 pinch of hing, 1 onion or shallot cut in to half moon slices.
Stir until the onion or shallot caramelize. Add the contents from mortar and pestle, 1 pinch each of cinnamon powder if not using the broken piece of cinnamon stick, turmeric, red chili powder and stir.
Add 1 bullion cube, 3 dashes of maggi or knorr aroma, 1 medium piece of ginger washed peeled and cut in to tiny pieces, 3 cloves of garlic chopped.
Turn heat down to low then add 1 tomato chopped in to tiny pieces.
Cook the tomato until it becomes mushy then add the gopi (cauliflower) and stir until it catches all of the masala.
You start from the side of the pot and from the bottom to the upper center of the pot until you see the cauliflower started to be incorporated with the masala.
Cover the pot and keep the heat low to let the cauliflower slow cook for at least 20 to 40 minutes or until done. Keep stirring occasionally until the cauliflower is soft and mushy. Garnish with either cilantro or mint.
This is fabulous with chapati and enjoy.
