How to make restaurant style keto cauliflower curry-Gobi Masala

Prep

1. Cut a medium sized cauliflower (5-6 inches in diameter) into medium sized florets

2. Make fresh ginger garlic paste by crushing a 1/2 inch ginger and 3 cloves of garlic

3. To 2 tbsp. of plain unsweetened yogurt, add hing, cumin powder, coriander powder and kashmiri red chilli powder. Beat the yogurt until smooth and set aside

Making the curry

1. Set a pan on medium heat and add 3 tbsp. of oil (I use avocado oil)

2. Add turmeric powder

3. Add the florets, some salt (to taste) and mix well

4. Place a lid on and let the florets cook till 70% done (should take 3 min or so)

5. Turn up the heat and stir fry the florets for 8-10 min until they brown well

6. Set the florets aside in another bowl

7. Turn down the heat to medium and to the same pan add 1 tsp. of oil and 1 tbsp. of ghee

8. Add cumin seeds and a cinnamon stick

9. Add chopped onion and fresh ginger garlic paste

10. Stir fry till the onions turns translucent (~1 min)

11. Add chopped tomatoes and sprinkle some salt (so the tomatoes cook faster)

12. Place the lid on for 1 minute so the tomatoes turn mushy

13. Press down with your spatula until the tomatoes turn pasty and add green chillies (slit) to taste

14. Add the yogurt masala mix (you can also rinse out the bowl with some water and add it in)

15. Stir fry the gravy till most of the water evaporates and it starts to ooze out oil (~2 min)

16. Add 1/2 cup of water, place the lid on and let the gravy simmer for 1 min

17. Add garam masala powder and kasuri methi leaves (crushed in between your palms)

18. Add the cauliflower florets in and coat well with the gravy

19. Add salt (to taste) and black pepper powder

20. Add some fresh lime juice

21. Stir fry the florets till most of the gravy evaporates

22. Garnish with coriander leaves and done!