If you have any extra cauliflower around the house, put it to good use in this gobi recipe from NaanStop.
Gobi, which means cauliflower, is the base of this tasty dish, cooked in spiced tomato sauce and garnished with fresh cilantro. NaanStop, which first opened in Downtown Atlanta in 2012, now has two other locations in Atlantic Station and Buckhead. After you make this recipe at home, head to one of NaanStop’s stores to try their version.
Keep scrolling for the full recipe.
NaanStop Gobi Recipe:
Ingredients:
- 1 head cauliflower, cut into florets or 1 lb frozen cauliflower
- 1 c diced onion
- 1tsp fresh ginger, grated
- ½ c tomato sauce
- 1T coriander, ground
- 1T cumin, ground
- 1T turmeric, ground
- 1t salt
- Pinch red chili or cayenne pepper
- Pinch garam masala
- ¼ cup finely chopped cilantro
Directions:
- Place a large skillet or wok on med heat. Add 1 tbs olive oil or other neutral
oil. Add diced onion and grated fresh ginger and sauté until translucent
(about 5 mins). Reduce heat if the onions start to brown. - Add tomato sauce, spices (coriander, cumin, turmeric, chili, garam masala),
and salt and mix into a paste, cooking briefly. - Add cauliflower to the skillet and mix well so the spice mixture gets into all
the cauliflower. If using fresh cauliflower, add ¼c of water. If using frozen,
omit the water – frozen cauliflower will give off moisture in cooking. - Cover the skillet with a lid. Remove the lid and stir every few minutes
ensuring the cauliflower doesn’t burn to the bottom. Reduce heat and add a
little bit of water if needed. - Continue cooking 5-10 minutes until the cauliflower reaches tender-crisp. It
should still have a little bit of crunch, but not taste raw - Remove from heat, add chopped cilantro, and stir to combine. Save a little
chopped cilantro to sprinkle on top as a garnish. - Serve over freshly steamed Basmati rice and enjoy