GOBI BUTTER MASALA

Cauliflower is such a versatile vegetable and is accepted universally. I look at various recipes in the world and see such wide usage of this vegetable..... be it soup or curry. Since I love this vegetable, I strongly feel in whichever way we prepare it, it will taste good. I have gone through a couple of recipes about creamy soups made with it and wish to try for myself. My men are in no way soup loving kind of, not of vegetarian soups at all. Hence I will do that in my own good time. I never feel like preparing something specially for myself, I am too lethargic doing that. 

I prepare what my family loves and have that lowering the amount of carb. As told many times, my men love breads, any kind of. So I always look for curries that well suit with breads, which are mainly handmade  breads in my home.

Bengalis usually prepare a cauliflower and potato curry garnished with ghee and Bengali garam masala. I love trying different kinds of curries in my kitchen. Being fond of spicy and flavourful North Indian cuisine, I thought of trying Gobi Butter Masala. I remember, that particular day I prepared this rich Gobi Butter Masala and kept the chicken as a light, simple curry and served with chapati... hot from the tawa. They loved it and that makes me happy. This Gobi Butter Masala was done in my own way, as I preferred. Hence, it may not be that authentic. Let us do this butter n garam masala flavoured, tangy cauliflower curry together.

INGREDIENTS :

Cauliflower : 1
Tomato Paste : 1big cup
Onion Paste : 1/2small cup
Ginger Paste : 2tsp
Minced Garlic : 1tsp
Cumin Powder : 1/2tsp
Red Chilli Powder : 1tsp
Turmeric Powder : 1tsp
Coriander Powder : 1tsp
Garam Masala Powder : 1tsp
Cumin Seeds : 1/4tsp
Bayleaf : 1
Sugar : 1/2tsp
Salt : As Required
Fresh Cream : 1tbsp [I used beaten yogurt]
Butter : I tbsp
Oil : 3 tbsp

METHOD :

Cut the cauliflower into medium florets, wash them thoroughly and microwave in enough water at low speed for 5 minutes adding a little of salt. Let cool, discard the water.

Rub the cauliflower pieces with 1/2 tsp of turmeric powder and some salt. Keep aside for 10 minutes.

Heat the oil in a wok. Fry the cauliflower florets. Take out and keep aside on a tissue paper that will help to soak the excess oil.

Temper the remaining oil with the cumin seeds, bayleaf and minced garlic. Stir for a minute. Add the onion paste and fry for 2 minutes.

Add the ginger paste, fry for 2 minutes and add to the tomato paste. Saute for 2-3 minutes. Add the cumin powder, coriander powder, rest of the turmeric powder, chilli powder and salt. Stir well for 1/2 a minute.

Add the fried cauliflower pieces, fold in well. Add one medium cup water. Fold in well. Cover cook for 3-4 minutes.

Remove the cover, add 1 tbsp of butter, 1tbsp of fresh cream [I used beaten yogurt] and 1tsp garam masala powder. Fold in well and cook for a minute.

Transfer to a serving bowl and serve hot with breads or cumin rice.