Gobi Masala (Bengali Cauliflower & Potato in a Spiced Tomato
photo by League of Kitchens
- Ready In:
- 1hr 15mins
- 1⁄2 cup canola oil
- 4 teaspoons finely chopped ginger
- 2 small onions, sliced
- 2 teaspoons salt
- 3 tablespoons ginger-garlic paste (see separate recipe)
- 1 (14 ounce) can unsweetened coconut milk
- 2 dried red chilies
- 2 tablespoons ground coriander
- 1 tablespoon ground cumin (see separate recipe)
- 2 teaspoons turmeric
- 1 1⁄4 teaspoons chili powder
- 3 plum tomatoes, chopped
- 2 small potatoes, peeled and chopped
- 1 medium cauliflower, cut into florets
- 1 cup water
- 3 green indian chilies
- 1 cup packed chopped fresh cilantro
Ginger Garlic Paste
- 6 garlic cloves
- 3 inches piece ginger
- 1⁄4 cup water
Roasted Ground Cumin
- 1⁄2 cup cumin seed
- Heat the oil in a wok over high heat. Add in the ginger, onions and salt and stir until translucent, about 2 minutes. Add in the ginger-garlic paste and reduce the heat to medium. Pour in half the can of coconut milk, the red chilies, coriander, cumin, turmeric, and chili powder. Stir to combine.
- Add in the tomatoes and potatoes and stir to coat. Continue to cook until the potatoes begin to soften, about 5 minutes. Stir in the cauliflower and cook until slightly tender, about 10 minutes. Pour in the remaining coconut milk and the water and bring to a quick boil. Cover the wok and simmer on low heat until cauliflower and potatoes are tender, about 20 minutes, stirring occasionally.
- Chop the end tips off the green chilies and then make an incision about 1/2 inch from the top, as if you were about to cut them in half lengthwise. Toss them into the wok. Stir and continue to cook for 2 minutes. Remove from the heat and garnish with the cilantro.
- Garlic Paste: Combine garlic, ginger and water in a food processor. Pulse until completely smooth.
- Ground Cumin: Heat the cumin seeds in a large dry saute pan over medium-high heat. Cook while shaking the pan until the cumin turns deep brown and fragrant, about 5 minutes. Remove from heat and let cool slightly, about 3 minutes. Transfer the cumin seeds to a small food processor or spice grinder. Pulse until the seeds are ground to a sand-like graininess.
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