Gobi Masala (Spiced Cauliflower)

Cauliflower, the humble vegetable that can miraculously turn into anything when you are watching your carb intake. Occasionally, you just want a cauliflower dish that looks and tastes like cauliflower. That’s where this Gobi Masala dish comes in handy.

Gobi Masala

I grew up eating Aloo Gobi, a traditional Indian dish that literally translates to potato cauliflower. Since I’ve been reducing my intake of starchy vegetables, I decided to make this dish without the aloo, and guess what? It tastes so bloody good.

This recipe is the perfect side dish with some grilled meat. I often eat it alongside tandoori chicken. It is possible to eat this as a main dish even if you do not consume meat.

What you'll need:

1 small cauliflower head cut into bite-sized pieces

2 tbsp of ghee/butter or avocado oil

1 medium sized onion diced

2cm piece ginger minced

3 cloves of garlic minced

1 chilli (more or less depending on tolerance) minced

1 tsp of cumin seeds

1 large tomato diced

1 tsp of salt

1 tsp of turmeric

1 tsp of garham masala

1/2 tsp of cumin powder

1/2 tsp of coriander powder

1 tsp of amchoor (dried mango powder)

Optional:

Sumac

Coriander leaves

Before you get started:

You'll need to prepare the vegetables as follows:

Cauliflower:

Remove the leaves and cut the head into bite-sized pieces. After washing the cauliflower, drain the water into a colander. Alternatively, you could use frozen cauliflower.

Alliums:

As with most Indian recipes, you will be using onions, ginger and garlic. You can dice these by hand or place them in a food processor along with the chilli.

Tomato:

This recipe requires you to dice one large tomato. You can use cherry tomatoes halved or even 1/2 cup of tinned tomatoes. Just go with what you have or prefer.

Spices:

Indian cuisine is known for its abundance of spices. There's a reason it's so flavorful.

Anchoor (dried mango powder) plays a crucial role in this recipe. In addition to complementing the warming spices, it gives the dish a slight tart flavor. If you are unable to find amchoor, you can use sumac or even a squeeze of lemon juice.

Method:

1) Melt your fat in a pan and chuck in the cumin seeds until they start to pop and sizzle.

2) Then throw in your onion, ginger, garlic & chilli. Sauté in the pan until they are golden brown.

3) Add your fresh tomatoes and sprinkle with salt.

4) Let the mixture simmer until it becomes paste-like.

5) Now it's time to add all of your spices, except the amchoor and mix well.

6) Once the spices have infused into the onion/tomato mixture, you can mix in the cauliflower.

7) Thoroughly coat the cauliflower pieces with the spice mixture.

8) Add a couple of tablespoons of water then cover your pan with a lid, giving it the occasional stir.

9) Once the cauliflower is tender (you can check this by poking a fork in), add in the amchoor and mix well.

10) Garnish with fresh coriander leaves and sumac or lemon juice for a bit of extra zing.

cauliflower, vegetables, keto, vegan, low carb, healthy

sides, vegetables

indian

Yield: 4

Author: Jasmin Dhillon

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How to make Gobi Masalahttps://youtube.com/shorts/3nsiyNvKEhw?feature=shareA short video showing how to make gobi masala.

Gobi Masala

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

An Indian spiced cauliflower dish that is full of flavour. Use it as a side dish with grilled meat or as a vegetarian main meal

Ingredients

What you'll need

• 1 small cauliflower head cut into bite-sized pieces
• 2 tbsp of ghee/butter or avocado oil
• 1 medium sized onion diced
• 2cm piece ginger minced
• 3 cloves of garlic minced
• 1 chilli (more or less depending on tolerance) minced
• 1 tsp of cumin seeds
• 1 large tomato diced
• 1 tsp of salt
• 1 tsp of turmeric
• 1 tsp of garham masala
• 1/2 tsp of cumin powder
• 1/2 tsp of coriander powder
• 1 tsp of amchoor (dried mango powder)

Instructions

1. Melt your fat in a pan and chuck in the cumin seeds until they start to pop and sizzle.
2. Then throw in your onion, ginger, garlic & chilli. Sauté in the pan until they are golden brown.
3. Add your fresh tomatoes and sprinkle with salt.
4. Let the mixture simmer until it becomes paste-like.
5. Now it's time to add all of your spices, except the amchoor and mix well.
6. Once the spices have infused into the onion/tomato mixture, you can mix in the cauliflower.
7. Thoroughly coat the cauliflower pieces with the spice mixture.
8. Add a couple of tablespoons of water then cover your pan with a lid, giving it the occasional stir.
9. Once the cauliflower is tender (you can check this by poking a fork in), add in the amchoor and mix well.
10. Garnish with fresh coriander leaves and sumac or lemon juice for a bit of extra zing.

Notes

If you are unable to find amchoor, you can use sumac or even a squeeze of lemon juice. 

Nutrition Facts

Calories

118.41

Fat (grams)

7.72

Sat. Fat (grams)

0.96

Carbs (grams)

11.72

Fiber (grams)

3

Net carbs

8.75

Sugar (grams)

4.55

Protein (grams)

2.66

Sodium (milligrams)

608.18

Cholesterol (grams)

0

The information is provided as an approximation only. The information comes from online calculators and nutritional labels of certain prepackaged items. Although eatwithjasmin.com will try its best to provide the most accurate nutritional information, the figures provided are estimations.

To obtain the most accurate reading of the nutritional profile in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. Portion sizes will also change the nutritional information available.

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