Cauliflower is a vegetable that almost everyone enjoys. While many people commonly make dishes like cauliflower parathas, Gobi Manchurian, or Aloo Gobi (cauliflower and potato stir-fry), you can also prepare a simple 'Gobi Fry' (stir-fried cauliflower). However, during the festival of Navratri, many people avoid using garlic and onion, which can sometimes make a dish taste a bit bland.
If you would like to make Gobi Fry without using garlic or onion, this recipe is perfect for you. It delivers the authentic, roadside-eatery (dhaba-style) flavor, even without the addition of garlic or onion. Let’s take a look at the recipe.
Gobi Masala Recipe
Total time: 55 mins
Preparation time: 30 mins
Cooking time: 25 mins
Course: Main Course
Calories:
Servings: 2
Cuisine: Indian
Ingredients for Gobi Masala:
Cauliflower - 1 medium-sized head
Potatoes - 2
Tomatoes - 3
Green chilies - 2
Ginger - 1-inch piece
Cumin seeds - 1 tsp
Asafoetida (hing) - 2 pinches
Turmeric powder - 1/2 tsp
Kashmiri red chili powder - 1 tsp
Coriander powder - 1.5 tsp
Garam masala - 1/2 tsp
Dried fenugreek leaves (kasuri methi) - 1 tbsp
Dry mango powder (amchur) or chaat masala - 1/2 tsp
Fresh coriander leaves - finely chopped
Salt - to taste
Oil or ghee - 3 to 4 tbsp
Method for making Gobi Masala:
First, cut the cauliflower into medium-sized florets. Soak them in lukewarm water mixed with half a teaspoon of salt and some turmeric powder for 10 minutes.
Afterward, rinse the cauliflower thoroughly with clean water, drain well, and let it dry. Heat two tablespoons of oil or ghee in a pan, add the chopped cauliflower, and sauté over medium heat until it turns light golden.
Cook the cauliflower until it is about 70% done, then remove it from the pan and set it aside on a plate.
In the same pan, add cumin seeds and asafoetida (hing). Once the cumin seeds begin to crackle, add grated ginger and finely chopped green chilies, and sauté.
Next, add finely chopped tomatoes or tomato purée. Also, add turmeric powder, red chili powder, coriander powder, and salt to taste.
Sauté these spices until the oil begins to separate from the edges.
Once the masala is well-cooked, add the sautéed cauliflower and gently mix it with the spices.
Add about half a cup of water, cover the pan with a lid, and let it cook over low heat for 5–7 minutes.
Once the cauliflower is cooked, remove the lid and sprinkle with garam masala, dried fenugreek leaves (kasuri methi), and dry mango powder (amchur). Finally, garnish with chopped fresh coriander leaves and mix well.
Your 'Gobhi Masala' (cauliflower stir-fry)—prepared without onion or garlic—is now ready. Serve it piping hot with tandoori roti or parathas.
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