Masala Gobi

As I have mentioned earlier we try to include lotsa veggies in our cooking but here in Oxford, MS we don't get a variety of veggies. We need to go all the way to Memphis to get a good variety. We try and go atleast once a month and stock up otherwise I have to alternate between cauliflower, cabbage and eggplants which we get in abundance here. So we got some cauliflower from Wal-Mart and I decided to make something spicy which can be had with roti's and rice.
I wanted to use Panch Phoran which my friend had bought for me. It is a mixture of five whole spices - nigella seeds, cummin, fennel, fenugreek and mustard seeds. This is supposed to give the curries and dals a good unique flavor. This is widely used in the eastern parts of India such as Bengali cuisine.

So here goes the recipe for Masala Gobi:

1 Cauliflower (florets removed soaked in salt water, drained and washed)
1/2 tsp Panch Phoran
1 onion chopped
1 tsp Ginger-Garlic paste/ginger-garlic finely minced or crushed
1/4 tsp Turmeric Powder
1/4 tsp Red Chilly Powder
1/4 tsp Coriander Powder
1/2 tsp Garam Masala Powder
Salt as per taste

Heat oil in a kadai/wok once the oil is hot add the panch phoran. When it sizzles add onions and add ginger garlic paste. Fry till onions turn golden-brown.
Now add the turmeric, red chilly, Coriander powder and garam masala powders mix well. Add the cauliflower florets mix well so that the spices coat the florets evenly. Add 1/4 cup or less hot water cover and cook till cauliflower is done. Open cover add salt and cook till water evaporates and its dry enough.
Serve with Roti/Rice

Notes:
Make sure you wash cauliflower well after soaking in salt water so that all the salt is washed off.
You can only wash it with plain water
You can add a 1/4tsp Kasuri methi it will give a good flavor.
I really liked the flavor of panch phoran will be using it a lot now onwards.