Every once in a while, my husband Tejas will whip up an amazing subji and I’ll wonder, how come you haven’t made this before!? It is delicious! This recipe for gobi shak is one such recipe. After he made it the first time, I wanted it every time we ate cauliflower. Enough so that Tejas had to say, enough, we should try something else :-). Last night he made this dish, but he gave me the recipe in the past, so here it is! The ginger, ketchup and garam masala are key ingredients; without them, it doesn’t taste the way it should. I like peas in this, but a little bit of potato go equally well.
1 tablespoon oil
1 teaspoon jeera (cumin)
1 onion chopped
1 inch ginger minced
2 tomatoes chopped
1 teaspoon turmeric
1/2 teaspoon chili powder
2 teaspoons garam masala
1 large head of cauliflower broken into pieces
1 tablespoon ketchup (this is key!)
1/2 cup frozen peas or 1 potato boiled with a little salt and chopped into bite size pieces
- Heat oil in a medium stockpan (I use this 6 quart stockpan for everything!).
- Add cumin and toast for a minute then add the onion.
- Once the onion starts to get translucent, add the ginger and cook another minute.
- Then add the tumeric, chili powder, garam masala and tomatoes.
- Once the tomatoes get mushy, add the cauliflower, ketchup, salt, and a little water, then cover and cook on medium until the cauliflower is pretty soft.
- Add the peas and cook for a little while longer. If you used potatoes, you can add them a little earlier in the cooking.