Saturday, 17 August 2013

Tamatari Gobi (Cauliflower)

It was a bargain at the Newport Market when I bought a box full of plumb tomatoes. One can eat only so much of it even when the tomatoes are as sweet as the box I bought. I had salad almost everyday, used the fresh tomatoes for cooking and made some tomato chutney. That gave me an idea to try this dish. Along with the box of tomatoes I had also bought fresh ginger and green chillis. I know my friends and family in India must be wondering what is this chap talking about fresh ginger and chillis, well we in the UK(outside London) get very excited when we get fresh Indian vegetables!

I used to love the whole cauliflower that my mother made with green masala as she called it as she didn't use any dry spices for this dish. That recipe is for a later post. This dish is a variation of it. 


  • One medium sized Gobi (Cauliflower) cut into medium sized pieces
  • 4 tbsf Oil
    Tamatari Gobi
  • 1 small Onion finely chopped
  • ½ tsf Methi seeds (fenugreek seeds)
  • ½ Kg Plumb Tomatoes halved
  • 5-6 Green Chillis chopped
  • 2 inches fresh Ginger cut to matchstick size
  • ½ bunch fresh Coriander chopped  
  • 1 tsf Coriander powder
  • 1 tsf Salt to taste
  • 1 tsf crushed roasted Cumin seeds
  • ½ tsf Garam Masala (optional)


  1. In a wok heat the oil.
  2. When it is hot add the Methi seeds till they turn dark brown (not black).
  3. Add chopped onions and fry lightly.
  4. Now add the tomatoes, ginger and green chillies, fry till oil separates.
  5. While the tomato masala is browning, put the gobi (cauliflower) pieces in boiling water and leave for 5-10 minutes.
  6. Add salt and coriander powder to the tomato mix and fry for 1-2 minutes.
  7. Now put the gobi (cauliflower) in the tomato mix, pouring the mix over the gobi pieces. Cook in medium heat for the gobi to brown on the edges, before lowering the heat. 
  8. Add the fresh coriander and crushed roasted cumin and garam masala (optional). Cover the wok and let it cook for another10 minutes or till the gobi is done. I like the gobi to be crunchy!

This goes very well with Parathas but also as a side dish with other dishes. 

1 comment:

  1. lovely simple yet tasty i do cook in the same way but with less tomato.