Masala Gobi with Mustard

25 March 2015

Masala Gobi with Mustard

Masala Gobi with Mustard

25 March 2015
Prep Time
15
Cook Time
25
Serves
4 Person
Type
Cuisine
Origin

Did you know one serving of cauliflower contains 77 percent of the recommended daily value of vitamin C? I didn’t know that. I always thought it was just good for some bit of fibre only. It boosts brain health and also rich in other vitamins and minerals and antioxidants. So if you, like me, were not taking cauliflower very seriously should do so from now on. Here is a recipe to get you excited about this vegetable.

The kick of the mustard and the creaminess of the coconut milk along with other spices makes this an exciting dish.

Utensil/ Appliance

A medium size frying pan

Ingredients

Cauliflower: 1 medium size broken into medium size florets

Spice mix: 1 tsp chilli powder + 1 tsp turmeric pwd + 1 tsp cumin pwd + 1 tbsp coriander pwd + 1 tsp mustard powder + 1 level tsp salt + 1 tbsp gram flour + 120 ml water. Mix all the spices with a little water starting with gram flour into a paste and then add the rest of the water to make a liquid.

Curry leaves: 8

Cumin seeds: 1 tsp

Oil: 2 tbsp

Coconut milk: 175 ml thick (I used 4 tbsp coconut milk powder with 175 ml water to get my consistency).

Method

Heat the oil in the pan and then add the curry leaves and the cumin seeds. Next add the spicy liquid and simmer in low fire for 5 minutes. It will get thick, if required add little warm water, but cooking in simmer is important. Add the cauliflower and coconut milk and bring to boil. Then cook in simmer for 10 minutes or till the cauliflower is tender but not too soft. Add lemon juice, stir and serve garnished with fresh curry leaves.

Fantastic with roti