"I think it's nice that there are all different kinds of lunches and breakfasts and dinners and snacks. I think eating is nice." – Albert from Bread and Jam for Frances, by Russell C. Hoban
Masala means a mixture of spices – think, garam masala (a particular spice blend) or chai masala, a spiced black tea, or masala dosa, a stuffed dosa (some kind of fermented crepe or wrapper). This new recipe has us all excited – my dad made this twice in the last two weeks, doubling the recipe the 2nd time. It’s almost all gone again. Daaaaad…
Intensely flavored and even stronger and tastier the day after, this recipe was adapted from the cooksjoy.com blog. The combination of juicy mushrooms and slightly crunchy cauliflower in a spicy, tomato-based curry is irresistible. Serve it over rice, wrap it into a flatbread, add in your own sauteed chicken or tofu for a bit more to add on top if that’s your thing.
Like it just a bit less ‘flavorful?’ Add some more veggies, especially starchy stuff like potatoes and/or pumpkin or any kind of winter squashes to lessen the hit of spices. You can also cut the amount of chili powder accordingly or try another kind of chili powder. The recipe has two steps – first, prepare the masala sauce, 2nd, the vegetables. The masala gets added in when the vegetables are cooked through part of the way. Enjoy!
2 large onions, chopped
A full head of garlic, chopped
About an inch of ginger, chopped
About 7 tomatoes
A dash of salt
1 1/2 tsp honey
1 1/2 tsp chili powder (we used Ancho Chili Powder which has a fruity quality. Try a different blend if you’d like)
2-3 tbsp cooking oil – grapeseed is great but olive is also fine.
2 heads cauliflower, in florets
2 packages of mushrooms, chopped in nice meaty chunks
1 onions, sliced
2-3 tbsp cooking oil – grapeseed is great. Olive is also fine.
In a large pot, heat cooking oil and saute the onion, garlic, and ginger with salt until soft. Add tomato and cook for about 10 minutes. Cool.
Puree cooked Masala ingredients with honey and chili powder and set aside.
In the meantime (while cooling the Masala), heat cooking oil in a large pot. Saute onions until soft, about 5 minutes, then add cauliflower and cook, about 10 minutes.
When cauliflower begins to soften, add mushrooms. Wait until the mushrooms begin to reduce in volume, about 5 minutes.
Add the pureed Masala and cook another 10-15 minutes, making sure the mushrooms stay plump and juicy and the cauliflower firm.