Gobi Masala

I must admit, I am not a big fan of cauliflower, I have never been a fan.  And it requires such much washing!  (That sounds pretty lazy.)  This is probably about the only way that I truly enjoy eating cauliflower, but boy do I enjoy it! 

I was definitely more pleased with this dish than the palak paneer.  As I said yesterday, I wasn't loving the textures but everything came out perfect with my gobi masala!  The cauliflower is usually fried before adding to the masala but to make it a bit healthier, I decided to braise/steam my cauliflower in the pan with the all of the spices and aromatics.  I couldn't ask for more in a flavorful and healthy dish.  The cilantro garnish added a hint of freshness on top of the spice and more savory flavors.

 Gobi Masala (Spiced Cauliflower)

Ingredients

1 cauliflower, cut into florets
1 1/2 tbsp oil
1 large onion, finely chopped
2 green chilies, chopped
6 cloves of garlic, minced
1 inch piece of ginger, minced
2 tomatoes chopped
1 tsp ground coriander
1 tsp garam masala
1/2 tsp red chili powder
1/2 tsp turmeric
handful of cilantro, chopped
salt to taste

Directions

1. Heat oil in large pan over medium heat.  Add onions and cook for 4 minutes, stirring occasionally.
2. Add chilies, ginger and garlic and cook for 4 minutes, stirring continuously.
3. Add tomatoes and cook until you can see the oil separating from the mixture.
4. Once oil has separated from the tomato mixture, add the spices and stir for 30 seconds.  Add the cauliflower and 1 cup of water.  Mix well to coat the cauliflower.  Cover mostly allowing a slight bit of steam to be released and cook for 10-15 minutes, stirring occasionaly, until the cauliflower is tender.
5. Add salt to taste, garnish with chopped cilantro and serve.