GOBHI MASALA

RECIPE 10

Another North Indian favourite, magically transforming the humble cauliflower into a full-blown taste explosion. Serves: 4 Preparation time: 30 minutes Cooking time: 30 minutes

INGREDIENTS

1 large cauliflower, including leaves 3 tbsp sunflower oil 3 bay leaves 2” piece cassia or cinnamon bark 1 tsp cumin seeds 1 hot green chilli 1 medium red onion, finely chopped 4 medium very ripe tomatoes, chopped, or 1 tin chopped tomatoes 1” ginger, finely julienned 1 tsp salt ½ tsp chilli powder Handful chopped coriander leaves to garnish ½ tsp garam masala

METHOD

Cut off the lower end of the cauliflower stalk and discard along with the outer leaves. Separate the florets by hand and cut the larger ones in half. Chop the tender part of the stalk and the tender inner leaves. Wash the florets, chopped stalk pieces and leaves to remove any trace of soil. Lightly with oil and bake in a hot oven for 15 minutes. Sprinkle with salt and chilli powder. Heat the oil in a heavy-bottomed frying pan. Add the cassia and bay leaves. Turn the heat down and fry these whole spices for a minute to infuse the oil with flavour. Now add the cumin and green chilli and turn the heat back up, letting them sizzle in the oil for a minute. Add the onion and fry until it changes colour to a light brown. Add the tomatoes and ginger and continue to fry on medium heat until the oil starts to separate from the mixture. Now add the cauliflower florets, stalk pieces and inner leaves. Stir and continue to cook, without a lid, on a medium to high heat. Continue to stir occasionally until the cauliflower is tender. Do not add water at any stage. Cook long enough for the cauliflower to become tender but not mushy (test every five minutes to monitor). Check the salt and chilli levels while tasting and adjust to your taste. Add the garam masala towards the end, just before switching the heat off. Garnish with coriander and serve.