Gobi Masala (Cauliflower Curry) Recipe

Ingredients
<br>- 2 tablespoons unsweetened coconut cream
<br>- 5 tablespoons milk
<br>- 1 tablespoon tamarind pulp
<br>- 2 tablespoons boiling water
<br>- 1 tablespoon chickpea flour
<br>- 1/2 teaspoon chili powder
<br>- 1 teaspoon coriander seed
<br>- 1 head cauliflower, broken into small florets
<br>- 1 teaspoon mustard seed
<br>- 2 tablespoons vegetable oil for frying
<br>- salt to taste
<br><p></p>Directions
<br>step 1: Dissolve the coconut cream in 5 tablespoons milk.
<br>step 2: Soak the tamarind in 2 tablespoons boiling water, 5 to 10 minutes. Squeeze the husk and discard the tamarind piece, save the water.
<br>step 3: Combine the tamarind water with the flour, chili powder and coriander in a mixing bowl, mix well. Add the cauliflower and coconut milk, stir until cauliflower is coated.
<br>step 4: Heat oil in a saucepan. Place the mustard seeds in the oil, when they start popping add the cauliflower mixture.  Cover with a lid and simmer until cauliflower is tender, stir occasionally.
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Ingredients
- 2 tablespoons unsweetened coconut cream
- 5 tablespoons milk
- 1 tablespoon tamarind pulp
- 2 tablespoons boiling water
- 1 tablespoon chickpea flour
- 1/2 teaspoon chili powder
- 1 teaspoon coriander seed
- 1 head cauliflower, broken into small florets
- 1 teaspoon mustard seed
- 2 tablespoons vegetable oil for frying
- salt to taste

Directions
step 1: Dissolve the coconut cream in 5 tablespoons milk.
step 2: Soak the tamarind in 2 tablespoons boiling water, 5 to 10 minutes. Squeeze the husk and discard the tamarind piece, save the water.
step 3: Combine the tamarind water with the flour, chili powder and coriander in a mixing bowl, mix well. Add the cauliflower and coconut milk, stir until cauliflower is coated.
step 4: Heat oil in a saucepan. Place the mustard seeds in the oil, when they start popping add the cauliflower mixture. Cover with a lid and simmer until cauliflower is tender, stir occasionally.

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