Vegan Hara Gobi Masala Curry | How to make Vegan Hara Gobi Masala Curry

By Vanitha Bhat  |  8th Mar 2018  |  
5 from 1 review Rate It!
  • Vegan Hara Gobi Masala Curry, How to make Vegan Hara Gobi Masala Curry
Vegan Hara Gobi Masala Curryby Vanitha Bhat
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

4

1

About Vegan Hara Gobi Masala Curry Recipe

A spicy vegan cauliflower curry in a spinach gravy, perfect to enjoy with a flaky Indian flat bread

Vegan Hara Gobi Masala Curry

Ingredients to make Vegan Hara Gobi Masala Curry

  • 6 cups spinach leaves
  • 1 green chilli/jalapeno
  • 2 cups cauliflower/gobi florets
  • For the masala paste:
  • ½ tsp oil
  • 2 cloves
  • 1 inch cinnamon
  • 1 star anise
  • 2 green cardamom pods
  • 1 medium onion
  • 1 green chilli
  • 1 inch ginger
  • 3 cloves garlic
  • 8 to 10 almonds
  • For the spinach gravy:
  • 1tsp coriander powder
  • ½ tsp garam masala powder
  • 2 tbsp oil
  • salt to taste
  • Pinch sugar
  • For garnish:
  • Slivered almonds
  • cream (optional and if not vegan)

How to make Vegan Hara Gobi Masala Curry

  1. Blanch cauliflower florets in plenty of boiling water for 1 minute, remove and drain ( if you need a softer floret, boil for one more minute); keep aside.
  2. In the same boiling water, blanch washed and cleaned spinach leaves with 1 green chilli for 1 minute, drain, shock with cold running water (to stop the cooking process and retain the fresh bright green color of the leaves), drain completely
  3. Make a smooth puree in a blender and keep aside.
  4. To make the masala paste: In a saucepan or kadai, heat ½ tsp of oil and roast or fry cloves, cinnamon, star anise and cardamom pods on medium low heat for a few minutes until aromatic and fragrant.
  5. Blend the roasted spices along with chopped onions, green chilies, almonds (whole and with skin), garlic and ginger to a fine paste.
  6. To make the spinach gravy: Heat the remaining oil in a deep saucepan and once hot, add 1 bay leaf and cumin seeds; fry on medium heat for a few seconds.
  7. Stir in the blended onion-almond paste and coriander powder; sauté or fry on medium heat for 2 to 3 minutes until the oil separates. Add the chopped tomatoes and fry again for a few seconds.
  8. Tip in the spinach paste and add required amount of water along with garam masala powder, salt to taste and pinch of sugar; mix well and bring to a boil. Adjust seasoning.
  9. Add the blanched cauliflower florets, give it a good stir and simmer on medium low heat for 5 to 7 minutes, stirring often.
  10. Remove from heat and serve garnished with slivered almonds and a squeeze of lemon juice (optional); serve hot with any Indian flat bread.

My Tip:

You can substitute paneer (Indian cottage cheese) instead of cauliflower or even boiled and fried potatoes. Do not puree the spinach too fine; you want a puree, not a paste!. Adjust the spices according to taste. For a richer gravy, stir in 1 to 2 tbsp of cream in the end. Instead of almonds, you can use cashew nuts too or if you have a nut allergy, avoid it altogether.

Reviews for Vegan Hara Gobi Masala Curry (1)

Shelly Sharma8 months ago

Excellent recipe.
Reply