Masaaledar Phool Gobhi (Spicy Cauliflower)

I really liked this curry. I accidentally made it with twice as much onion, garlic, and ginger as it was supposed to have, but I would absolutely do it that way again. I loved the sweetness of the onion with the acidity of the tomato and the spiciness of the cayenne.

Masaaledar Phool Gobhi

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1-2 Tbsp. oil
• 2 onions, halved and sliced
• 12 cloves garlic, sliced
• 4 tsp. ginger paste
• 2 tsp. cumin seeds, ground
• 2 tsp. coriander seeds, ground
• 1 tsp. coarse sea salt
• 1 tsp. ground cayenne
• 1/2 tsp. ground turmeric
• 1 small (400mL) tin diced tomatoes
• 450g cauliflower florets
• 1 c. water
• 2 Tbsp. chickpea flour (besan)
• 1/4 c. chopped fresh cilantro

Directions

1. Heat the oil over medium heat.
2. Add the onion, garlic, and ginger and cook, stirring often, until well-browned (12-15 minutes).
3. Add the cumin, coriander, salt, cayenne, and turmeric, stir to combine, and cook for another 30-60 seconds.
4. Add the tomatoes, water, and cauliflower, reduce heat to medium-low, cover, and simmer until cauliflower is tender (~12 minutes).
5. Stir in the chickpea flour and cook until sauce is slightly thickened (1-2 minutes).
6. Sprinkle with cilantro and serve.