I realize that it’s a bit uncommon to be sharing an Indian recipe where cauliflower is flying solo. It’s usually served with its partner in crime (Aloo alias, Potato). But sometimes you don’t want the heaviness that comes with potatoes. Choosing to make masala gobi will have you feeling like you’re making good decisions in life. It’s light, yet filling and so flavorful that you won’t feel like you’re missing anything. It’s the spices in the masala that really make this dish. Cauliflower is the main ingredient, but we all know cauli is just a vehicle for flavor, right? I mean cauliflower on its own sort of tastes like nothing. That’s why it needs masala. Please know that I say this with nothing but love for cauliflower. ❤️ I think cauliflower is wonderful, magical even… at soaking up other flavors. And the flavors in this masala? Oh my, where do I start. First, we’re going to infuse some oil with cumin seeds and fennel seeds, the latter adding a slightly sweet, licorice-like taste to the masala. Then we’re adding garam masala, turmeric, paprika, and a good amount of coriander, which will help brighten up the masala with its lemony flavor. Now, there is one ingredient listed below that may be tricky to find: kasoori methi (dried fenugreek leaves). You can find dried fenugreek leaves at any Indian grocery store or on amazon. Kasoori or Kasuri methi leaves are known to have a slightly bitter taste, but when you use them in small amounts it can help enhance the flavor of your dish. I think this ingredient really adds something special to the dish – makes it more “restaurant-like.” Masala gobi makes for a great side to any meal. Whenever I make this dish, my husband will without fail, tell me that he enjoyed the cauliflower more than anything else on his plate. I never really know how to take his “compliment,” but I know he means well, so I usually let it slide. 😂 If you’re looking for a meal idea, serve this masala gobi with any type of dal and a side of plain basmati rice or jeera rice.
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