Gobi Masala Recipe (Cauliflower Masala)
Updated: April 2, 2024, By Swasthi
This Gobi Masala is creamy, delicious and full of North Indian flavors. It is a popular restaurant dish where cauliflower is sauteed and cooked in a fragrant onion tomato masala. This better than restaurant dish is easy to make and I am sure you will love it. Serve it over Basmati Rice, or with Tandoori Roti, Naan, Jeera Rice or plain Paratha.
About Gobi Masala
“Gobi” is a Hindi word for cauliflower and Masala usually refers to spices but here it means onion tomato masala. Like in many other Indian dishes – onions, ginger, garlic, tomatoes, chilies and garam masala form the base of this masala. To make this dish, restaurants usually deep fry the cauliflower to bring out the great unbeatable aroma.
They have a premade onion tomato masala into which goes the fried cauliflower. However for the homemade version I avoid that and instead saute gobi in a pan or bake or air fry before adding to the masala. This little tweak makes this dish healthier yet it tastes delicious & creamy due to the addition of cashews. Lastly kasuri methi is fantastic here and it imparts great North Indian flavors.
This recipe yields a good amount of sauce/masala to serve over rice or with flatbreads like Roti, naan etc. However if you are not a fan of saucy dishes, you may simply double the amount of cauliflower and omit the cashews in the recipe. To keep it dairy-free I have not used cream but a lot of restaurants finish the dish with a little fresh cream for more richness.
This homemade gobi masala has a slightly chunky gravy from the chopped onions. If you want a super smooth sauce blend the sautéed onions with the tomatoes and cashews. Make sure you use yellow onions or shallots if you decide to blend.
More Similar Recipes
Cauliflower Stir Fry
Aloo Gobi
Cauliflower Curry
Navratan Korma
Mixed Vegetable Curry
Photo Guide
How to Make Gobi Masala (Stepwise Photos)
I made 2x recipe so you will find higher quantities in the pictures.
Preparation
1. You need the following ingredients:
- 250 grams (½ pound) cauliflower / gobi florets (rinsed, drained or blanched if needed)
- ½ cup onions very fine chopped
- ¾ teaspoon ginger grated or minced
- 2 garlic cloves pressed or minced
- 1 green chili slit optional (deseeded if preferred)
- ½ teaspoon Kashmiri red chili powder (adjust to taste)
- ½ to ¾ teaspoon garam masala (more to adjust if you want)
- ¾ to 1 teaspoon coriander powder
- ¼ teaspoon cumin powder (bhuna jeera)
- ⅛ teaspoon turmeric
- ⅓ teaspoon sea salt (adjust to taste)
- 1 teaspoon kasuri methi (dried fenugreek)
2. Add the following ingredients to a blender:
- ¾ to 1 cup (150 grams) ripe tomatoes (2 medium diced, avoid sour tomato)
- 10 cashew nuts (soaked in water for 10 mins or almonds soaked for 4 hrs in hot water)
- 1 tablespoon coriander leaves with tender stalks fine chopped (optional, 1 sprig)
- ¼ teaspoon ground cardamom (green cardamom powder)
3. Make a smooth puree without adding water.
4. Heat 1½ to 2 tablespoon oil in a pan and add the cauliflower florets. Saute on a medium high heat until the gobi is slightly golden and begins to smell aromatic. This takes about 7 to 8 mins. Remove to a plate. Alternately you can also broil the gobi in oven for 10 minutes.
Make the Masala
5. Pour 1½ to 2 tablespoons oil to the pan and add onions. Saute until golden, for about 6 to 7 mins. Saute ginger garlic and green chili for a minute.
6. Pour 2 tablespoons water and deglaze.
7. Stir in salt and all ground spices – turmeric, red chili powder, garam masala, coriander and cumin.
8. Pour the tomato puree and stir well.
9. Cover partially and cook down until the raw smell of tomatoes is gone or until the gravy turns thick.
10. Pour ⅓ cup water and add the sauteed cauliflower. Taste test and add more salt if you want at this stage else the gobi will taste bland.
11. Bring to a rolling boil on a high heat and reduce to medium. Cover and cook until the gobi is fully cooked, yet crunchy. If the masala turns too thick, you may add more water.
12. Add kasuri methi. Taste test and adjust salt or garam masala if needed. If it is too tart for your taste, add little maple syrup or sugar.
Garnish gobi masala with coriander leaves & optionally with heavy cream. Basmati rice, Tandoori roti, chapati, plain roti make some good choices.
Pro Tips
- Avoid using sour tomatoes or canned tomatoes with citric acid. If you do so, you need to balance the sour taste with additional spices, cashews and sometimes with maple syrup or sugar.
- Peeling and deseeding tomatoes can cut down the sour flavor and taste. If you have only tart tomatoes you may peel and deseed.
- To cut down oil in the recipe you may simply omit frying the gobi in oil.
- If you don’t like coriander leaves flavor, simply omit them. Make sure you don’t use mature and fibrous stalks as they can impart soapy smell. Too much coriander leaves can break your dish so stick to the quantity mentioned in the recipe.
Related Recipes
Recipe Card
This post is from the archives, first published in March 2013. Updated in April 2024
Gobi Masala Recipe (Cauliflower Masala)
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 250 grams (½ pound) cauliflower / gobi florets (rinsed, drained or blanched if needed)
- ½ cup onions very fine chopped
- ¾ teaspoon ginger grated or minced
- 2 garlic cloves pressed or minced
- 1 green chili slit optional
- 3 to 4 tablespoons oil (divided, read notes)
- ½ teaspoon Kashmiri red chili powder (adjust to taste)
- ½ to ¾ teaspoon garam masala (more if needed)
- ¾ to 1 teaspoon coriander powder
- ¼ teaspoon cumin powder
- ⅛ teaspoon turmeric
- ⅓ cup water (more if needed)
- ⅓ teaspoon sea salt (adjust to taste)
- 1 teaspoon kasuri methi (dried fenugreek)
To Puree
- ¾ to 1 cup (150 grams) ripe tomatoes (2 medium diced, avoid sour tomato)
- 10 cashew nuts (or soaked in water for 10 mins)
- 1 tablespoons coriander leaves with tender stalks fine chopped (optional, 2 sprigs)
- ¼ teaspoon ground cardamom (green cardamom powder)
Instructions
How to Make Gobi Masala
- Add tomatoes, soaked cashews, coriander leaves with stalks and cardamom powder to a blender. Make a smooth puree.
- Heat 1½ to 2 tablespoon oil in a pan and add the cauliflower florets. Saute on a medium high heat until the gobi is slightly golden and begins to smell aromatic. This takes about 6 to 7 mins. Remove to a plate.
- Pour the rest of the oil to the pan and add onions. Saute until golden, for about 6 to 7 mins. Saute ginger garlic and green chili for a minute. Pour 2 tablespoons water and deglaze.
- Stir in salt and all ground spices – turmeric, red chili powder, garam masala, coriander and cumin.
- Pour the tomato puree and stir well. Cover partially and cook down until the raw smell of tomatoes is gone or until the gravy turns thick.
- Pour water and add the cauliflower. Taste test and add more salt if you want at this stage else the gobi will taste bland.
- Bring to a rolling boil on a high heat and reduce to medium. Cover and cook until the gobi is fully cooked, yet crunchy. If required add more water as you cook.
- Add kasuri methi and adjust salt or garam masala if needed. Turn off and garnish gobi masala with coriander leaves & optionally with heavy cream.
Notes
- Avoid using coriander leaves and stalks if you don’t like the flavor. Make sure you don’t use mature and fibrous stalks as they can impart soapy smell. Too much coriander leaves can break your dish so stick to the quantity mentioned in the recipe.
- To cut down oil in the recipe you may simply omit frying the gobi in oil. You can also broil the gobi in oven for 10 minutes and then add to the masala.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
About Swasthi
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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Comments
Tried it today. Tastes great. Was simple to make with all regular ingredients already on hand. Thanks
I tried this recipe over the weekend. It was really awesome, what a tasty and flavourful dish. The best cauliflower dish I have tasted. Thank you for sharing.
Can you make this recipe without the nuts?
Yes you can.
Really delicious. or a change, we wanted a cauliflower dish that was not dry. I added potatoes, peas and edamame to the mix. And I decided to use coconut milk instead of cashews. Terrific! Swathi’s recipes are foolproof.
Poojitha, So glad you like it.
Thank you so much for the trust.
🙂
Easy, quick, and delicious! Came out really well. Thank you for the recipe!!!
Glad to know! Thank you
I tried your Gobi masala recipe today, it was too good. . I added some yogurt while blending onions and tomatoes which it gave a little tangy flavour.
Thank you so much.
Welcome Ahsan
Glad to know!
This turned out really great! Thank you! I added blended tofu and almond milk to thicken it a little and worked really well so thought I’d share!
Hi Sahana,
Tofu and almond milk! Sounds so good. Glad it came out good. Thank you
I make so many dishes with your receipe. Gobi masala is one of them. My husband love my food and always feel proud when everyone in his office praise my cooking. A big thanks to your recipe.
Hi Josna
You are welcome. So happy to know the recipes are useful. Thanks a lot for trying & the comment too. You made my day!
🙂
Good recipe but too many ingredients which are not on hand, so had to give up.
Hi Lewis,
Thank you. You can still make the curry with whatever you have in hand. To get a good tasting flavorful curry you need all of them except for the kasuri methi or fenugreek leaves.
This recipe was something different but was really tasty. We enjoyed the flavours. Thank you Swasti.
Welcome Asha
Wow this was really tasty! I was so pleasantly blown away by how good this tasted! Thank you!
Welcome Nisha,
Thanks for trying. Glad to know it turned out good.
Awesome recipe,it was too good
Hi swasthi today I’m going to try this looks yummy ..
Hi Supriya
Hope you are doing good. Thanks. Yes do try it
followed this recipe, turned out really tasty, thanks for this.
welcome Mlyer
Can I skip onion and garlic? Pls suggest me.
I suppose it will turn out sour without onions. You can try using grated coconut or more cashews inplace of onions. You can skip garlic
Hi Swasti,
This recipe turned out very tasty. My kid and hubby liked it a lot. Thank you very much
As a matter of personal taste, instead of pureeing raw onions, i prefer to boil them a bit and then puree.
I am really impressed by the breadth and depth of your website and also by the modesty and simplicity of the website. What a fantastic job you have done, and how lucky your family is, to have you. God bless you and your family.
Hi Neha
You are welcome. Yes boiling them also prevents the bitter taste. I have updated the post with your tip. Thanks a lot for all the compliments.
So happy to read your good wishes.
🙂
Thanks a ton
Yummy, tried it very delcious
Thanks Meena.
TASTY & WONDERFUL
U know now a days, whenever my family members come at dinning table they just ask me what’s new recipe is there from your swasthi’s treasure.
They all have thanked you, for your tasty recipes.
Thank you so much Shalini,
I really really appreciate your time in writing back to me about how the dishes turn out.A hearty welcome to all of you.”your swasthi’s treasure” these words have touched my heart.Once again thanks a lot.
🙂
nice pics, looks delicious..
delicious masala,love with rotis:)
ah gobhi i love this more than the cabbage<br />it gets unique flavour in whatever form we use<br />the color has come out very good