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Cauliflower Masala Fry (with sambar and chicken masala)

We have non-vegetarian dishes mostly only during the weekends and weekdays are purely vegetarian. Well most of the time!! Though we love veggies, my family gets pretty bored with the same style of sabji's cooked and served. So I keep experimenting, and to my surprise, most of the time they turn out to be excellent and much better than the normal usual recipes. Indian curries and sabji's are all about masala's and I keep adding whatever I feel would or should go well in a particular dish.  This is one such dish, which I tried (I am sure many have) and turned out to be super tasty and loved by my family.

Its a quick phool-gobi/ cauliflower recipe which is tasty and easy to make. Perfect with Dal / lentils curry and rice or even with chappati. I usually add the usual turmeric -chilli -coriander masala or maybe the sabji masala. But once when I didn't have the sabji masala, I went ahead and added what I got in hand. Like I said turned out to be amazing. It gives you a nice meaty taste, so if you are missing your non veg during the week, this dish is for you. So lets see how this was done. I do not have a step by step image for it as I made it in a hurry. Its pretty simple dish and you will be able to pull through even without images. Lets see how its done.

  • 1 Cup Cauliflower/ Phool gobi - florets cleaned n washed
  • 1 Onion chopped 
  • 2-3 garlic pods, minced
  • 1 tsp Ginger garlic paste
  • 1 tsp Turmeric powder
  • 1 tsp chilli powder
  • 1 tsp chicken masala (optional)
  • 1 tablespoon sambar powder
  • 2 tbsp vegetable oil 
  • Salt - as per taste
  1. Wash and clean the cauliflower florets and keep aside
  2. Take a pan or kadai and add 2 tbsp oil
  3. Once the oil is hot add minced garlic and saute well
  4. Add chopped onions and saute' till the colour changes to pink
  5. Add in all the masala/ Spice powder mentioned above along with salt, mix well
  6. Add 1 tbsp water to it to avoid burning the spice powders
  7. Once combined well with the onions, add cauliflower, mix well until well combined
  8. Saute' it for about 5 mins, making sure all the masala is coated well on each floret
  9. Add 1/2 cup water, check salt and allow it to cook on medium flame with lid closed
  10. Stir in between to avoid burning.
  11. Once the water starts drying out and the cauliflower is cooked, increase the flame and let the water completely dry out leaving a completely cooked masala gobi/Cauliflower sabji
  12. Garnish with coriander leaves if you like
  13. Serve hot with roti or rice! 
  • Make sure to add only little water for cooking the cauliflower. More water will make it more mushy while evaporating the water. You can check in between and if you feel more water is needed for cooking, you can add. 
  • Adding chicken masala is optional but it does enhance the taste along with sambar powder. 
  • I clean, wash and soak the florets in turmeric water for about 20 mins before cooking. I then drain the water off and wash with fresh water again before adding them into the pan for cooking. 
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