Gobi Masala (Cauliflower Curry)

Small florets are stirred into and combined with tamarind water, coconut milk, flour and chili powder. Then all is poured into a skillet that has been readied with hot oil and mustard seeds. Simmer until the cauliflower is tender and the sauce smells won

• Preparation Time: 5 mins
• Cooking Time: 10 mins
• Total Time: 15 mins
• Calories: 95 Calories

Ingredients

• 2 tablespoons boiling water
• 5 tablespoons milk
• salt to taste
• 1 teaspoon mustard seed
• 1 head cauliflower, broken into small florets
• ½ teaspoon chili powder
• 2 tablespoons unsweetened coconut cream
• 1 tablespoon tamarind pulp
• 1 tablespoon chickpea flour
• 1 teaspoon coriander seed
• 2 tablespoons vegetable oil for frying

Recipe Instructions

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.