Roasted Phool Gobhi Curry
This is one of my favorite dishes. It was the main dish for our vegetarian thanksgiving dinner this year.
I make this with full cauliflower and with florets. Same method. Its a hit among family and friends everytime!
What you’ll need:
- A large Cauliflower – 1
- Coriander seeds – 1 tbsp
- Cumin seeds – 1 tbsp
- Mustard seeds – 1 tbsp
- Red Onion roughly chopped – 1 medium
- Tomatoes roughly chopped – 2 large
- Ginger roughly chopped – 2 inch piece
- Garlic – 2 cloves
- Green Chilies (or Chili Powder to taste) – 2 to 3
- Turmeric – 1 tsp
- Salt to taste
- Oil as required
- Chopped Cilantro for garnish
Method:
1. Clean the whole cauliflower. Smear some oil over it and sprinkle some salt. Place in a preheated oven (450 degrees) for upto 35-45 minutes, until the cauliflower is tender.
2. In a large pan dry roast the coriander, cumin and mustard seeds on medium heat, until they smell fragrant – about 5 mins. Grind to rough powder. Mix in the turmeric powder.
3. Grind the Onion, Tomatoes, Ginger, Garlic and Chilies to a paste.
4. In the same large pan, on medium heat, add 2-3 tbsp oil. Add the ground paste and saute until the raw smell is gone.
5. Add the ground dry spices and salt to taste. Cook another 5 mins.
6. Place the roasted Cauliflower in the pan and pour the gravy over it. Cover and cook for an additional 5 mins.
7. Garnish with Cilantro and serve with Rice or Roti. I placed the Cauliflower on a bed of rice and served the gravy separately for thanksgiving.
Variation:
Instead of grinding the masala, I made an easier and quicker version yesterday which turned out to be just as tasty!
I mixed Cumin Powder, Coriander Powder, Ginger Powder, Tomato Paste, Chili Powder, Turmeric Powder, Salt, Poppy Seeds, Yellow Mustard paste, and Sour Cream.
Applied this paste all over the Cauliflower and baked.
My husband said after the first bite that the flavors of the masala are very good! I thought so too 🙂
