Gobi Masala | Cauliflower Masala
Gobi masala recipe – Simple north Indian cauliflower recipe. This is a wonderful and healthy accompaniment to roti, plain paratha, jeera rice or even plain basmathi rice. To make the cauliflower gravy, no yogurt or cream is used and is kept simple.
The gravy tastes very delicious just with the addition of few cashews or almonds. You can also add in half cup of green peas to make gobi matar recipe.
You may also like these simple cauliflower recipes
Aloo gobi recipe
Dry aloo gobi sabji
Restaurant gobi manchurian
Preparation for gobi masala or cauliflower gravy
1. This step is optional. If you do not prefer to use raw onions in the gravy as sometimes they make the gravy bitter then you can follow this. Bring 2 cups of water to a boil and add 1 cup cubed onions. Allow to boil for 3 minutes. Drain them and cool.
Heat 3 cups of water to slightly hot temperature. Switch off the stove. Add 1 tsp crystal salt and cleaned cut florets of gobi. For this recipe i used 250 grams of cauliflower. Leave it for a while. Then drain them and rinse well. Drain in a colander.
2. While the gobi is resting in water, add onions, ¾ cup cubed deseeded ripe tomatoes, 6 to 8 almonds (optional), 1 inch ginger piece and 2 to 3 cloves of garlic.
3. Blend them without adding water until smooth.
How to make gobi masala
4. Heat a pan with oil. Add 1 cardamom, small cinnamon and piece of bay leaf and 2 cloves. You can also skip all these spices and just use bay leaf and cinnamon or just use cumin.
5. Pour the pureed onion tomato mix.
6. Cover partially and cook until the mixture cooks thickens and leaves the sides of the pan. Add ½ to ¾ tsp chili powder, ¼ tsp garam masala, 1 tsp daniya/ coriander powder and salt..
7. Saute until the mixture turns thick and begins to leave oil. The raw smell of all the ingredients should go away by now.
8. Add cauliflower and saute for 3 mins.
9. Pour ¾ cup water and stir well. Cook covered on a medium heat until the gobi is done. I just cook to al dente.
10. Sprinkle kasuri methi. Cook for a min. Off the stove and keep covered. You can sprinkle coriander leaves. Adjust salt if needed. You can also cook until the gravy reaches a thick consistency.
Serve cauliflower curry with roti, chapati or paratha
Gobi Masala Recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 250 grams gobi or cauliflower
- 1 cup onions cubed
- 1 inch ginger piece
- 2 to 3 cloves garlic
- 8 cashews or almonds
- 1 green chill slit (optional)
- ¾ cup tomato deseeded chopped or half cup puree
- 2 tbsp oil
- salt as needed
- ½ to ¾ tsp red chili powder
- ¼ to ½ tsp garam masala (Adjust as needed)
- 1 tsp coriander powder
- ½ tsp kasuri methi or fenugreek leaves
- ½ tsp cumin or jeera
- 1 bay leaf (optional)
- 1 cinnamon (optional)
- 1 cardamom (optional)
- 2 cloves (optional)
- This step is optional. Boil onions in 2 cups of water for 2 to 3 mins. Remove and cool them completely.
- Separate cauliflower florets and soak them in enough warm salted water for 5 to 10 mins. This way any worms inside the florets, will let them come out. Do not boil cauliflower.
- Discard the water and rinse thoroughly under running water, set aside to drain.
- Puree onions, tomatoes, ginger, garlic and cashews to a smooth mixture without adding water. Keep this aside.
How to Make Gobi Masala
- Heat a pan with oil, fry the dry spices for a minute.
- Add the onion tomato puree and saute until the raw smell goes off. The mixture will begin to leave the sides of the pan.
- Next add chili powder, salt, garam masala and coriander powder. Saute until it begins to smell good. The raw smell of spice powders should go away.
- Add cauliflower and saute for 3 to 5 mins.
- Pour ¾ cup water and mix. Cover and cook on a medium flame.
- When the gobi is cooked al dente, add kasuri methi.
- Off the stove. Add coriander leaves. Keep covered until served.
- Serve gobi masala with plain rice, jeera rice, roti, paratha.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
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.
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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.
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!
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.
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.
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.
Wow this was really tasty! I was so pleasantly blown away by how good this tasted! Thank you!
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 ..
Hope you are doing good. Thanks. Yes do try it
followed this recipe, turned out really tasty, thanks for this.
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
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.
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
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
Looks yummy …..Famous Punjabi Food :)<br /><br />
looks really yummy… beautiful clicks.