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Gobi Masala

Yogic.Chef's picture
Ingredients
  Cauliflower 1
  Green chili 1 , seeded and finely chopped
  Cayenne pepper 1⁄2 Teaspoon
  Salt 3⁄4 Teaspoon
  Grated ginger root 1 Teaspoon
  Garam masala 1 Teaspoon
  Lemon juice 1 Teaspoon
  Chopped coriander leaves/Parsley 1 Tablespoon, garnish
  Ghee/Oil 125 Milliliter
  Celery stick 2 , finely sliced
  White turnip 1 Small, finely grated
  Grated ginger root 1 Tablespoon
  Unsweetened desiccated coconut 2 Tablespoon
  Ground almonds 50 Gram
  Ground coriander 2 Tablespoon
  Cumin seeds 1⁄2 Teaspoon
  Whole cloves 6
  Peppercorns 8
  Green cardamoms 4 , seeded and husk discarded
  Grated nutmeg 1 Pinch
  Cinnamon stick 3⁄4 Inch
  Natural yoghurt 4 Tablespoon
  Tomato 1 Small, seeded and finely chopped
Directions

Preheat the oven to 180°C/350°F/Gas mark 4.
Wash and dry the cauliflower.
Remove the outer leaves.
Using a spice grinder or pestle and mortar, grind the chilli, cayenne pepper, 3/4 teaspoon salt, 1 teaspoon grated ginger and 1/2 teaspoon garam masala with the lemon juice to make a paste.
Force the paste between the cauliflower florets without breaking them off.
Place the cauliflower in a steamer basket and steam for 8-10 minutes, until about three quarters cooked.
Meanwhile, make the masala paste.
Reserve 2 tablespoons of the ghee or oil.
Heat the rest in a frying pan and saute the celery and turnip.
Grind the grated ginger, coconut, almonds, spices and salt together.
Stir this mixture into the vegetables.
Cook for a moment or two, then slowly add the yoghurt, stirring to prevent it from separating.
Stir in the chopped tomato.
Place the steamed cauliflower in a casserole dish.
Cover the top with half the masala paste, using your hands to push the paste down into the crevices of the vegetable.
Drizzle over the reserved ghee or oil.
Bake the cauliflower in the oven for 15 minutes, or until the masala is browned and evenly cooked.
Pour the remaining masala paste around the cauliflower and bake for another 5 minutes.
To serve, sprinkle the cauliflower with the remaining garam masala and garnish with the chopped coriander or parsley.

Recipe Summary

Cuisine: 
Indian
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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