Tangy Gobi Masala
by Sandipan
Added to 15 cookbooks
This recipe has been viewed 20983 times
This is a favorite of one and all. There are a lot of variations to this dish. The one that i have shown here is a very basic one. This dish can be made very quickly and
requires very less oil so undoubtedly healthy and very nutritious.
Method- Heat oil in a non stick pan or wok.
- Add the cumin seeds,mustard seeds and fennel seeds and let it crackle.
- Add 1/2 tsp of hing.
- Add the dry red chilli and let it fry for 1 minute.
- Add the onions and cook till the onions are golden brown.
- Add the capsicum and saute for 1 minute.
- Add the tomatoes and the green chilli and saute for 2 minutes till the tomatoes are pulpy.
- Add the ginger-garlic paste and mix well till the rawness of the ginger garlic paste goes away.
- Add the turmeric powder, chilli powder, cumin seeds powder, coriander powder and garam masala and saute for 4 to 5 minutes for the masalas to cook completely.
- Add the cauliflower florets and stir well so that the whole masala is mixed with the florets.
- Add salt, lemon juice or amchoor powder and mix well.
- Add the sugar and 1/2 cup of water and mix well.
- Cover the pan or wok with a lid and let it cook on low flame for 15 minutes.
- Serve with rotis or rice.
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Nutrient values per serving
Energy | 94 cal |
Protein | 5.7 g |
Carbohydrates | 12 g |
Fiber | 7.6 g |
Fat | 2.6 g |
Cholesterol | 0 mg |
Vitamin A | 83.2 mcg |
Vitamin B1 | 0.1 mg |
Vitamin B2 | 0.1 mg |
Vitamin B3 | 1.4 mg |
Vitamin C | 80.9 mg |
Folic Acid | 2.5 mcg |
Calcium | 51.8 mg |
Iron | 2.1 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 76.4 mg |
Potassium | 215.3 mg |
Zinc | 0.6 mg |
This recipe was contributed by Sandipan on 27 Jul 2013
Simple and enthusiastic guy with a passion for food and cooking. Though I don't cook regularly due t...Know more about this member,
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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