Gobi Masala / Cauliflower Masala

Gobi masala recipe is easy and simple to make. The curry goes very well with rotis, naan, tandoori roti or jeera rice or just plain steamed rice. You can add any vegetables of your choice and make this dish. 

Any gobi recipes tastes just awesome. So here is the dish I tried on my own and it turned out to be very yummy. 

Here is the step my step Recipe :

Ingredients required : 

Cauliflower (cut into bite sized florets) – 1 medium sized

Onion (finely chopped) – 2

Tomato puree – ¾ cup (from 2 tomatoes)

Bay leaf – 1

Star anise – 1

Cinnamon – 2” piece

Cardamom pods – 2

Pepper corns – 8

Fennel seeds – ½ tsp

Ginger garlic paste – 1 tsp

Turmeric powder – ½ tsp

Red Chili powder – 1 tsp

Garam masala powder – ¼  tsp

Cumin powder – 1 tsp

Coriander powder – 1 tsp

Milk + Cream – ½ cup

Butter – 1 tbsp

Oil – 2 tsp

Coriander leaves, Mint leaves for garnishing

Salt to taste

Method :

In boiling water add salt and turmeric powder. Pour this over cauliflower and keep it aside for 10 minutes. Now strain the cauliflower. Remove the water content fully.

Now heat 1 tsp of oil in a pan, add parboiled cauliflower and fry until its brown. (As shown in the pic).

In another pan or kadai, heat butter. Add 1 tsp of oil so tat butter doesn’t burn. Now add bay leaf, star anise, cinnamon, cardamom, peppercorns and fennel seeds. Fry until u get a pleasant aroma.

Add chopped onions and fry till golden brown.

Once done add ginger garlic paste n sauté for a minute.

Add tomato puree and fry until moisture content goes off and oil oozes out.

Add all the spice powder including salt and sauté for 2 minutes.

Now add milk+cream and mix well. (Keep lil cream for garnishing) Add 1½ cups of wateand bring it to boil.

Add cauliflower, cover with a lid and cook for 5-6 minutes on a medium flame.

Once done, switch off the flame and garnish with mint leaves, coriander leaves and cream.

Serve hot :)

Recipe Print Card :

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Gobi Masala / Cauliflower Masala

Yield: 4 - 5 servings

Author: Namitha Shenoy

a creamy delicious and lightly spiced gobi masala

Ingredients:

• Cauliflower (cut into bite sized florets) – 1 medium sized
• Onion (finely chopped) – 2
• Tomato puree – ¾ cup (from 2 tomatoes)
• Bay leaf – 1
• Star anise – 1
• Cinnamon – 2” piece
• Cardamom pods – 2
• Pepper corns – 8
• Fennel seeds – ½ tsp
• Ginger garlic paste – 1 tsp
• Turmeric powder – ½ tsp
• Red Chili powder – 1 tsp
• Garam masala powder – ¼ tsp
• Cumin powder – 1 tsp
• Coriander powder – 1 tsp
• Milk + Cream – ½ cup
• Butter – 1 tbsp
• Oil – 2 tsp
• Coriander leaves, Mint leaf for garnishing
• Salt to taste

Instructions:

1. In boiling water add salt and turmeric powder. Pour this over cauliflower and keep it aside for 10 minutes. Now strain the cauliflower. Remove the water content fully.
2. Now heat 1 tsp of oil in a pan, add parboiled cauliflower and fry until its brown. (As shown in the pic).
3. In another pan or kadai, heat butter. Add 1 tsp of oil so that butter doesn’t burn. Now add bay leaf, star anise, cinnamon, cardamom, peppercorns and fennel seeds. Fry until u get a pleasant aroma.
4. Add chopped onions and fry till golden brown.
5. Once done add ginger garlic paste n sauté for a minute.
6. Add tomato puree and fry until moisture content goes off and oil oozes out.
7. Add all the spice powder including salt and sauté for 2 minutes.
8. Now add milk+cream and mix well. (Keep lil cream for garnishing) Add 1½ cups of water and bring it to boil.
9. Add cauliflower, cover with a lid and cook for 5-6 minutes on a medium flame.
10. Once done, switch off the flame and garnish with mint leaves, coriander leaves and cream.
11. Serve hot with rotis, chapatis, jeera rice or plain steamed rice.

Notes:

You can deep fry cauliflower instead of just frying in a tsp of oil. Deep frying gives different taste to this dish.

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