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Spicy Cauliflower (Gobi) Curry

Cauliflower Curry
I am a person who loves to eat, but always looks for easier, time saving ways of cooking. Today was somehow different. I had enough time to cook something elaborate for our lunch. 
Here comes a spicy curry with fresh roasted spices, onions and coconut. You can cook any other vegetable, your favorite beans or lentils, mushrooms in this flavorful sauce as well.
 
Ingredients:
Cauliflower/Phul Gobi - about 500 gm
Desiccated (dry) Coconut/Suka Khobra - 1/2 cup
Red Onions - 2 medium
Coriander Seeds/Dhane - 1 1/2 tbsp
Poppy Seeds/Khuskhus - 1/2 tbsp
Shahjeera/Black Cumin - 1 tsp
Cloves/Lavang - 2
Cinnamon/Dalchini - 1/4 inch piece
Dry Red Chilies - 5 (Byadagi Variety)
Bay Leaf - 1
Coriander/Cilantro Leaves - about 1 cup
Green Chilies - 5
Ginger - an inch piece
Garlic - 4 big cloves 
Tomatoes - 2 small
Red Chili Powder - 1 tsp
Turmeric/Haldi - 1/4 tsp
Oil - 5 tbsp
Salt

How to cook Spicy Cauliflower Curry:
  • Preheat the oven at 375 degrees F. Wash the cauliflower florets in hot water.  Drain all the water. In a mixing bowl, add 2 tbsp oil, salt, red chili powder and turmeric. Toss them well. Spread them on a baking sheet and bake for 10 minutes. Toss the florets again and bake for another 10 minutes or until florets turn slightly brown.
Roasted Cauliflower
  • Heat 2 tbsp oil in a thick bottom pan/wok and fry julienne sliced onions until dark brown or slightly burnt. Keep it aside.
  • In the same vessel, add coriander seeds, poppy seeds, shahjeera, red chilies, cloves, cinnamon. Fry all spices at low heat for about 2 minutes or until it turns aromatic. Save the spices for later.
  • Lastly, fry desiccated coconut (coconut powder) until slightly brown. Add oil if required.
Garam Masala
  • Grind fried onions, fried coconut, fried spices, coriander leaves (with tender stems), green chilies, ginger, garlic to a very fine paste.
  • Medium chop the tomatoes medium.
  • Heat a thick bottom kadhai/wok, add bay leaf, ground paste, roasted cauliflower, diced tomatoes and salt. Cook it covered for 5 minutes or until tomatoes turn soft.
Serve hot Cauliflower curry with roti, rice or bread. Top it with finely chopped onions and lemon juice.
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Comments

  1. Priya SureshMay 18, 2013 at 1:08 PM

    Fantastic curry to relish with some rotis.

    ReplyDelete
  2. AnushaMay 19, 2013 at 2:04 AM

    i ve never used coconut along with gobhi much. This seems like a great way to do just that!! love the platter

    ReplyDelete
  3. VaishaliMay 21, 2013 at 10:52 PM

    Uma, I love all the spices in this curry, and the coconut. I am going to try this recipe for sure.

    ReplyDelete

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