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Vegan Hara Gobi Masala Curry

Mar-08-2018
Vanitha Bhat
15 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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

Recipe Tags

  • Veg
  • Medium
  • Indian
  • Side Dishes

Ingredients Serving: 4

  1. 6 cups spinach leaves
  2. 1 green chilli/jalapeno
  3. 2 cups cauliflower/gobi florets
  4. For the masala paste:
  5. ½ tsp oil
  6. 2 cloves
  7. 1 inch cinnamon
  8. 1 star anise
  9. 2 green cardamom pods
  10. 1 medium onion
  11. 1 green chilli
  12. 1 inch ginger
  13. 3 cloves garlic
  14. 8 to 10 almonds
  15. For the spinach gravy:
  16. 1tsp coriander powder
  17. ½ tsp garam masala powder
  18. 2 tbsp oil
  19. Salt to taste
  20. Pinch sugar
  21. For garnish:
  22. Slivered almonds
  23. Cream (optional and if not vegan)

Instructions

  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.

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Shelly Sharma
Mar-09-2018
Shelly Sharma   Mar-09-2018

Excellent recipe.

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