Dish of Cauliflower Masala Curry
(click to enlarge)

Cauliflower Masala Curry


India, Bihar (Northeast)   -   Phool Gobhi Masala Curry
Makes:
Effort:
Sched:
DoAhead:  		 2 #
**
1 hr
Yes		 An excellent vegetable curry that will not disappoint. Cauliflower is a prestige vegetable in India. For spiciness, use your own best judgement, and see the notes.

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#
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T
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Cauliflower (1)  
Onion (2)
-- Masala
Garlic
Ginger root
Salt
Fenugreek seed
Mustard seed
Coriander seed
Chili Flake (3)
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Oil (7 opt.)
Oil
Tomato Sauce (4)  
-- Finish Spices
Turmeric
Chili flake (3)
Garam Masala (5)
Salt
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Water
PREP   -   (25 min)
  1. Cut CAULIFLOWER into smallish florets.
  2. Quarter ONION lengthwise and slice fairly thin crosswise.
  3. Make Masala:   Crush GARLIC and chop fine. Slice GINGER thin, cut slices into slivers and chop fine. Mix in a Mortar with Salt and pound into paste. Grind Spices and mix into Paste along with Chili Flake.
RUN   -   (35 min)
  1. Optional:   In a kadhai or wok, Heat enough Oil for deep frying - see Deep Frying. Fry Cauliflower in batches, tumbling until golden. Remove and drain on paper towels. This will add 15 minutes to the time given here.
  2. Heat 2 T of Oil over moderate flame (you can use the same pan and 2 T oil from deep fry). Stir in Onions. Fry stirring until getting translucent, then stir in Masala for 2 minutes.
  3. Stir in Tomato Sauce and Finish Spices. Fry stirring until bubbling well (see Tomatoes).
  4. Stir in Cauliflower until well distributed. then stir in Water to almost cover it. Bring to a boil, cover and simmer over low heat until Cauliflower is tender. Time depends on whether you have deep fried the Cauliflower - up to 15 minutes for raw. Toss just once or twice during simmering so you don't break up the florets.
  5. When done, adjust Salt if needed.
  6. Serve with plenty of steamed Basmati rice. This dish reheats well, but won't be quite as bright red.
NOTES:

  1. Cauliflower:

      Cauliflower in India was developed from European varieties, but is now somewhat different. It tends to be light yellow to cream colored and has a stronger flavor. Cooking qualities are similar, so European types work well in Indian recipes.

  2. Onions:

      The pattern recipe called for puréeing the Onions, but I've found puréed Onions tend to be bitter, a bitterness that requires overcooking to get rid of - and I like more texture in my curries anyway.

  3. Chili Flake:

      In the two places you can use the same or different Chili Flake / Powder. For the photo example I used Aleppo Extra Hot (very similar to Kashmir) in both cases, and this produced very low chili heat. For myself I'd use Indian Khandella or Reshampatti in one or both places for more heat. For details see our Chili Powders / Flake page.

  4. Tomato Sauce:

      The pattern recipe called for puréeing "two medium tomatoes" (with no hint as to how much a "medium tomato" weighs in Bihar). For best flavor, I prefer using a convenient 8oz can of a very simple tomato sauce. My favorite is "Faraon Spanish Style", but other simple sauces will also work, even Goya "Spanish Style", if you aren't still boycotting them for enthusiastically endorsing Trump on TV.

  5. Garam Masala:

      This is the name of the finishing spice mix used throughout India - but made very differently from one region to another, and even from household to household. For a version appropriate to Bihar, see our recipe Garam Masala - Bihar, but others may be used.

  6. Tomatoes:

      The pattern recipe calls for frying the Tomatoes "until it dries out". This is very common in India and Africa, usually stated "fry the tomatoes stirring until the oil begins to separate". They say this removes the "bitter taste" from the Tomatoes. I've never tasted bitterness in tomatoes, but what this really removes is the fresh tomato flavor. I recommend against this practice.

  7. Deep Frying:

      In India, deep frying is extremely popular, and many households have oil and a kadhai ready at all times. The pattern recipe called for deep frying the Cauliflower, but admitted you might not want to. Here in Southern California, we don't do deep frying regularly, so it's a hassle. I did the photo example with the deep fry, but don't think it's worth the bother, and it adds 15 minutes to the cooking time.

  8. Comments:

      This recipe includes all the same ingredients and in the same quantities as the pattern recipe, except the noted Tomato sauce instead of Tomatoes. They have, however, been handled in a way I prefer. The original recipe can be found on page 80 of the book indexed as bhok in our bibliography (see top of index).
  9. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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