Cauliflower Masala Fry / Gobi Fry

Cauliflower is a great vegetable and the numerous things a cook can do with it are phenomenal. This fry is just one example. There are so many other cauliflower delicacies that are yet to be cooked and featured here.

If you want something that stimulates appetite and tingles the taste buds this could be the masala fry you are looking for. The spices used add their characteristic aroma and also have digestive properties.

It can be served with hot rotis, tandoori rotis, parathas, steamed rice or jeera rice.

 Prep Time            10 minutes

 Cook Time            35 minutes

Cuisine                 North Indian

Course                 Side Dish

Servings               3 people

Ingredients

Gobi Or Cauliflower         1 medium size

Big Green Capsicum         1 no.

Frozen Green Peas           1 cup

Big Tomato                       1 no.

Grated Ginger                   1 Tablespoon

Oil/ Butter                        1 Tablespoon

Sugar                                 ½ Teaspoon

Salt                                    To Taste

Masalas

Garam Masala Powder        1 Tablespoon

Turmeric Powder                ½ Teaspoon

Coriander Powder                ½ Teaspoon

Cumin Seed Powder              ¼ Teaspoon

Asafetida Powder                 ¼ Teaspoon

Chili Powder                           ½ Teaspoon

For Tadka/Seasonings:

Oil/Ghee/Butter                  2 Tablespoon

Cinnamon stick                      1 no.

Cloves                                   2 no.

Green cardamom pods           1 no.

For Decoration

Shredded Coconut             1 Tablespoon

Chopped Coriander            2 Tablespoon

Instructions:

• Remove the florets from and cauliflower. Wash and drain them properly in clean water.
•  Wash the Green Capsicums, remove seeds and cut it into big 1-inch squares.
• Wash and clean the tomatoes and cut it into big cubes.
• Heat oil in a big Kadai, add the Tadka seasonings and fry for a minute.
• Add the cauliflower florets in them. Mix well and cook covered for 10 minutes till tender. Add salt in it.
• Now add the chopped capsicum and ginger. Cover and Cook for 5 more minutes Don’t overcook them.
• Now add all the dry masala powders mix them well and cook for a minute. Stir well.
• Now add the chopped tomatoes, mix well and cook till the tomatoes are tender and soft for five minutes. Do not overcook the tomatoes.
• Add the sugar (optional). Mix it well. Garnish with chopped coriander and shredded coconuts.
• Gobi Masala is ready for Serving.
• Serve hot with Rice, Chapati or  Nan.

Notes:

• The adjustment of the spices and oil can be made as per your choice.