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I like coliflower, but I hate sweetcorn.

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Cauliflower is one vegetable which I cook in my kitchen at least once a week and because we love this veggie so much I try to mix it up with different things in order to come up with new recipes. I mean I definitely love the popular combos like Aloo-Gobhi (potato & cauliflower), Gobhi-Matar (cauliflower & peas) but I have made them so many times that now I'm kind of bored of eating them. I have made cauliflower in so many ways that it's hard to even remember, I will post all the recipes one by one on my blog, for now I'm sharing this spiced cauliflower and corn that I made the other day.

While making cauliflower I usually put it in warm water with salt to get rid of the germs and then shallow fry the florets in 1 tsp of oil till they are half cooked. This step is not important and you can directly add the cauliflower to the onion-tomato mixture but if you are like me and do not like eating mushy gobhi, then please don't skip this step. I like biting into the cauliflower and hence almost always shallow fry them in little oil.

I used frozen corn here but you can use fresh corn kernels. If using frozen corn, add them in hot water for some time to defrost them, then drain the water and add to the masala mixture. There are so many ways to make Indian style cauliflower and this is yet another recipe. The spiced cauliflower and corn tasted great with roti [Indian whole wheat tortillas]
Method
First, cut the cauliflower into small florets. Take a pan, add water and some salt to it. Once the water is warm, soak the florets in it for 5-10 minutes. This helps in killing the germs that might be present in the cauliflower. Remove the florets from water and let them dry.

Take 1 tsp of oil in a wok/ kadhai and add the cauliflower florets to it. Frying with little oil helps the cauliflower to retain it's shape when you add it to the masala. I don't like mushy cauliflower and that's why I often do this extra step. If you don't mind mushy gobhi in your veggie, skip this step.

Fry till the florets get few brown sports on them. Remove from heat and put them on a tissue paper.

1. In a pan heat 2 tsp of oil, once the oil is hot add cumin seeds. Let the cumin seeds crackle and then add the chopped onions. Fry the onions till they are translucent.

2. Once the onions are done, add red chilli powder and turmeric. Mix and cook the spices for 2 minutes.

3. Add the tomatoes and fry on medium-low flame till the raw smell goes away, around 3-4 minutes.

4. Now add the cauliflower florets and mix till all are coated with spice mixture.

5. Add in the corn and mix. Let it cook uncovered till cauliflower and corn are cooked and tender. Also add salt.

6. Switch off the flame and sprinkle garam masala and dried basil leaves.

Garnish with chopped coriander leaves and serve hot with roti or paratha.

* There are few things you can do to prevent the cauliflower florets from getting soggy/mushy.

a) Fry the cauliflower florets in 1 tsp of oil before adding it in the spice mixture.

b) Cook the cauliflower uncovered, if you shallow fry them before they won't take that much time to cook.

c) Add salt towards the end when cauliflower is almost cooked.

* You can more spices like coriander powder etc. in this recipe. I wanted to keep it simple and hence used only few spices.

Gobi Corn Masala

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Gobhi Corn Masala - Spiced Cauliflower & Corn - Cook With Manali

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Cauliflower is one vegetable which I cook in my kitchen at least once a week and because we love this veggie so much I try to mix it up with different things in order to come up with new recipes.

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