Not many cuisines around the world use the cauliflower in their cooking, but Indians have used this versatile vegetable in multiple ways — the most popular being this north Indian dish called Gobhi Masala.
1 medium cauliflower, cut into medium-sized florets with a little stalk
1 tsp cumin seeds (jeera)
2 onions, chopped
1½ tbsp ginger-garlic paste
2-4 green chillies, deseeded and chopped
1 tsp salt or to taste
¼ tsp red chilli powder
¼ tsp garam masala
2 tsp dry fenugreek (kasoori methi) leaves
½ cup yogurt (dahi), beaten till smooth
1 tomato, cut into 8 big pieces
1 large capsicum, cut into 1″ cubes
* Heat some oil in a kadhai for deep frying. Add all the cauliflower pieces and fry to a light brown colour. Remove from oil and keep aside.
* Heat 2 tbsp oil in a flat kadhai or a big tawa. Add cumin seeds. When it turns golden, add chopped onions. Stir till transparent.
* Add the ginger-garlic paste, green chillies, salt, chilli powder, garam masala, dry fenugreek and curd. Stir-fry for 2-3 minutes till the curd dries up a little.
* Add capsicum and tomato cubes. Fry for 1-2 minutes.
* Add cauliflower and mix well on low heat for 2 minutes till the vegetables get well blended with the masala. Serve hot.