Masala Gobi Fry
I love cauliflower! It is one of my favorite vegetables to fix on a weeknight. We probably eat cauliflower at least once a week. This Gobi Fry is a different take on the mild cauliflower. A variation from my usual alu gobi.
Air Fry or roast the cauliflower and then finish using a bunch of easy spices. The only essential here is
The magic of spices however is that there are surprises when you least expect them. Here mustard seeds, ginger and curry leaves team up together for a mega flavor wow!
The Story of Masala Gobi Fry
The cauliflower is rich in most minerals. Despite its comforting flavors it is low in carbs. It makes for the perfect snacking vegetable with your favorite dish! I recently recreated this dish when my mother-in-law was visiting. The dish happens to be vegan. I subbed the garlic and onion with asafetida. That too works well.
It is essentially my go to, when I need a quick and colorful vegetable on hand. Another cauliflower variation that is different and unique to my kitchen is this Methi or Fenugreek Cauliflower.
What exactly is Masala Gobi Fry
Dry stir-fried dishes are often called Fry. There are various dishes across India that use the name fry a little loosely. Batter fried cauliflower sometimes use this quick spice techniques. In this dish I roast the cauliflower. Roasted cauliflower is mild flavored and crisp in all the right places. They gently create magic with the simple and powerful spices found in this dish.
Gobi is the Hindi word for Cauliflower. A word that my daughter still finds very funny.
How to Enjoy Masala Gobi Fry
For me it is the perfect weeknight side dish. However, dolled up and made fancy it can also double up as an appetizer. Serve it over toast drizzled with a little bit of green chutney. The possibilities are endless.
When planned well, all of this deliciousness can be done in just about thirty minutes. Another great practical option for your table.
A light and lively cauflower dish, flavored with ginger, curry leaves and perky mustard seeds.
Ingredients
- 4 to 6 tablespoons oil
- 1 medium sized cauliflower, cut into medium sized pieces about 2 cups)
- 1 teaspoon salt
- 1/2 teaspoon turmeric
- 1 teaspoon mustard seeds
- 2 dried red chilies, broken into smaller pieces
- 6 to 10 curry leaves
- 1 small red onion, cut into a dice
- 1 tablespoon minced ginger
- 2 tomatoes, diced
- 1 tablespoon chopped cilantro
Instructions
- Heat the oven to 400 degrees.
- Line a sheet pan with parchment paper. Lay the cauliflower out in a single layer.
- Toss with the turmeric and salt and 1 tablespoon of oil.
- Place the pan in the oven and roast the cauliflower for 15 minutes. The cauliflower should be cooked through gently crisped in parts.
- In a large pan, heat the oil and add in the mustard seeds and wait until the seeds crackle. Add in the red chilies and curry leaves. In 30 seconds add in the onion and ginger and saute for about 4 to 5 minutes until the onion and ginger softens.
- Add in the curry leaves and the onion and cook for 1 minute.
- Add in the tomatoes and toss in the cauliflower and cook for about 2 to 3 minutes. Check for seasonings.
- Sprinkle with cilantro and serve.
Kelton Collins
I absolutely love cauliflower and your Masala Gobi Fry recipe sounds delightful! Roasting the cauliflower in the oven and then combining it with flavorful spices like mustard seeds, ginger, and curry leaves must create an amazing burst of flavor. I appreciate that you’ve provided a vegan option by substituting garlic and onion with asafetida. This dish seems versatile and can be enjoyed as a quick weeknight side dish or even as an appetizer. I can’t wait to try it out! Thanks for sharing this fantastic recipe.
Kelton Collins recently posted…Unveiling Culinary Excellence: Swiss Diamond Fry Pan Review and Kitchen Adventures