Gobi Masala (Dry) Sabji

Did you know that Cauliflower when steamed or cooked in the microwave better preserves anti-cancerous compounds???
The florets chopped of the same size cook evenly easily too (in minutes)
If undisturbed when cooking it retains the shape, texture and tastes great when it is not mushy.
Cauliflower is very high in Vitamin C and is rich in iron as well
It has almost similar characteristics to Broccoli and belongs to the same family!
This recipe is a dry sabji

Ingredients to serve 6-8 people

Vegetables Required
5-6 Cups Gobi (cauliflower) florets
Fresh and finely chopped coriander leaves
3 Tbs Oil
1 Tsp Cumin Seeds
1 Pinch of Turmeric Powder
3 Tomatoes (cut in quarters)
50-100 gms Tomato Paste
2 Cloves Peeled Garlic
1 Inch Piece Fresh Ginger (finely grated or chopped)
1-2 Tsp Garamasala Powder
1-2 Tsp Red Chilli Powder
2 Tsp Coriander Powder
1-2 Tsp Salt

Preparation

Cook the cauliflower florets for approximately 4-5 minutes in the microwave and keep aside
(You may cook the cauliflower florets with a bit of water directly on the stove in a dish covered with a lid for 4-5 minutes)
Heat the oil in the pan
Add the cumin seeds and turmeric powder
The chopped ginger and garlic can be added immediately
Add the chopped tomatoes, tomato paste and fry for a further 3-4 minutes
Once the tomato mixture is sauted and soft, add the garamasala, red chilli powder, coriander powder and salt
Add the cooked gobi (cauliflower) and fry for a couple of minutes
Cook the sabji on a low flame for 4-5 minutes (without a lid)

Garnish it with chopped fresh coriander leaves

Note: Tastes great with chappatis and plain cooked basmati rice!! My preference is not to use onion in this recipe as it tastes different with just the tomatoes and spices!