It’s really a stretch to call this gobi masala. It’s more like a completely delicious approximation using whatever is on hand at the moment. Only takes about 20 minutes to prepare. I used leftover slow roasted pork shoulder and highly recommend it!
Ingredients
2 shallots chopped
Small can of fire-roasted whole tomatoes plus juice, crushed by hand
Extra Virgin olive oil
1 small head of cauliflower, in small pieces
Small can of chickpeas
Leftover meat {roasted pork, chicken, lamb, or beef}
Garam masala
Mild curry powder
Turmeric
Paprika
Garlic salt
Small whole milk yogurt – organic creamline if possible
Add a liberal amount of olive oil to a sauté pan over a medium high flame. Add shallots and tomatoes, reserving some liquid from the can. Sauté, stirring occasionally for 5 minutes, adding tomato liquid and evoo as needed. Add cauliflower and a few shakes from all spices, the more the better. After 5 minutes, add chickpeas (and can liquid if the mix is too dry.) Continue to cook until cauliflower has softened but isn’t mushy. Now add leftover meat to incorporate flavors. Turn off the heat and stir in yogurt until desired creaminess is achieved. We recommend serving this with cooked and cooled basmati rice. Mmmmm.
