Cauliflower (Masala Gobhi) Recipe

• Ingredients

  Buy locally grown organic ingredients, if possible

  • 3-4 tsp ghee (preferably homemade organic)

  • A pinch of asafoetida (hing)

  • 1/2 tsp each of cumin seeds (jeera) & carom seeds (ajwain)

  • 1/4 cup chopped onions (optional)

  • 1 tsp chopped ginger

  • 1 medium-sized cauliflower (gobhi), broken into bite-sized florets

  • Spices: 1/2 tsp turmeric (haldi), 1/4 tsp each of roasted ground coriander seeds & cumin seeds, and an optional 1/4 tsp of red chili powder

  • Rock salt (saindhav salt) as per taste

  • Freshly chopped cilantro for garnishing

• Benefits

  It is light to digest and is suitable for balancing the Kapha dosha due to its drying and slightly astringent nature. Additionally, cauliflower can kindle the digestive fire (Agni) and aids in clearing Ama (toxins).

• Contraindications

  can increase Vata due to its dry and rough qualities, so those with predominant Vata dosha or suffering from Vata imbalances like gas, bloating, or joint pains should consume cauliflower in moderation or ensure it's cooked with Vata-balancing spices and ghee.

Recipe Serves 3-4

Directions:

1. Prepare the cauliflower: Cut, wash, and dry thoroughly.

2. In a skillet, melt 2 tsp of ghee. Add in asafoetida, cumin, and carom seeds. Let them pop without burning. Toss in onions and ginger; sauté till they turn reddish-brown. Set this mix aside.

3. Using a clay pot, melt 1 tsp of ghee and add the cauliflower. Cook them uncovered on a low to medium flame for around 20-25 minutes, stirring occasionally, until they soften.

4. Mix in the previously sautéed onion-ginger mix, spices, and salt to the cauliflower. Stir and cook for another 2-3 minutes.

5. Turn off the heat, garnish with cilantro, and serve warm.