Gobi Nariyal Masala Recipe

Gobi Nariyal Masala
South Indian Coconut 'Curried' Cauliflower
Submitted By: Taz

Ingredients:

1 Large Cauliflower (Phul Gobi) - cut into bite sized florets
4 Roma Tomatoes (Tamatar) - diced
1 medium Onion (Pyaz) - cut two ways
¾ inch piece Fresh Ginger (Adrak) - grated into a paste
8 cloves Fresh Garlic (Leh-sun) - grated into a paste
½ Cup Coconut Cream (Nariyal Malai)
3 Tbs Coconut Oil (Nariyal ka Tel) - can substitute vegetable or mustard oil
1 Tbs Black Mustard Seeds (Rai)
1 Tbs Turmeric Powder (Haldi)
½ tsp Cumin Seeds (Jeera) - roasted and ground into a powder
¼ tsp Cinnamon (Dalchini) - roasted and ground into a powder
½ tsp Red Chile Powder (Lal Mirchi) - amount to taste
⅛ tsp (1 Pinch) Asafoetida Powder (Hing)
½ tsp Garam Masala
Kosher Salt (Namak) to taste
-OPTIONAL GARNISH-
½ Cup Fresh Coriander Leaves (Dhania Patta) - rough chopped

Preparation:
  1. Prep your onion - Cut off the ends and cut in half - Take about half of one half of the onion and slice thin into 'half moons' - Mince the remainder of the onion and set aside
  2. Heat oil in a large, 4-6 quart pot over medium-high heat until shimmering
  3. Once oil is hot, add mustard seeds and asafoetida - Sauté until mustard seeds pop (apx 30 sec)
  4. Add the entire onion along with salt to taste (apx 1 tsp) - Reduce heat to medium - Sauté until onions are tender and just browning around the edges (apx 6-7 minutes)
  5. Add garlic and ginger and continue to sauté for an additional 2 minutes
  6. Add tomato and thoroughly combine - Add turmeric, cumin, cinnamon, and red chile powder - Thoroughly combine
  7. Add cauliflower florets and thoroughly combine until all of the florets are well coated
  8. Add coconut cream and loosely cover the pot - Bring to a simmer
  9. Simmer (adjusting heat as necessary) stirring occasionally until cauliflower is tender but not falling apart (apx 15 minutes)
  10. Add garam masala and thoroughly combine
  11. Adjust seasoning - Garnish with coriander leaves and a drizzle of coconut cream if desired
  12. Serve hot with basmati rice and chutney(s) of choice or as part of any Indian meal
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