Cauliflower is a very underrated vegetable – this curry lets it shine. Cauliflower doesn’t have a strong taste, allowing it to absorb the flavours of the sauce and when cooked correctly has a great texture. An important part of cooking a curry is letting your onions cook down slowly, without burning, so don’t rush this step.
Gobi – cauliflower curry
Serves 4 as a side, 2 as a main
For the curry
2.5cm (1 inch) fresh ginger, peeled
2-3 garlic cloves, peeled
2 tbsp ghee or coconut oil
1 tsp cumin seeds
1 tsp mustard seeds
½ tsp asafoetida
1 onion, sliced
2 medium tomatoes, chopped
½ tsp ground turmeric
1 tsp ground coriander
¼ tsp chilli powder, more to taste
1 medium cauliflower head, broken into small florets
salt to taste
½ tsp garam masala
fresh coriander leaves, finely chopped
Grind the ginger and garlic together in a food processor, a mortar and pestle or chop/grate finely by hand.
Heat the ghee (or coconut oil) in a pan and add the cumin seeds, mustard seeds and asafoetida. When the cumin seeds begin to splutter, add the sliced onion and cook until the onion begins to turn golden, adding a splash of water if the onion starts to stick.
Add the ginger/garlic mixture, tomatoes, turmeric, ground coriander, chilli powder, salt, and cook for 5-8 minutes or until the tomatoes start to break down.
Add the small cauliflower florets and cook for a minute or two, until the vegetables look well coated and shiny. Add the water, bring to a boil and simmer for 10-15 minutes, until the cauliflower is cooked. If you like thin gravy, add more water.
Remove from the heat, add the garam masala and coriander leaves, mix gently and cover. Leave to sit for a couple of minutes. Taste and adjust the seasoning.
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