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
Cauliflower curry
Aloo gobi recipe
Dry aloo gobi sabji
Gobi 65
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

Related Recipes

Cauliflower Curry...

Aloo Gobi Recipe

Gobi Manchurian R...

Gobi 65 (Cauliflo...

Cauliflower pakod...

Recipe Card

Gobi Masala Recipe

This North Indian gobi masala is simply delicious, quick and easy to make. Serve it over rice, roti and any flatbreads.

Pin Recipe Print Recipe

1x2x3x

Cook ModePrevent your screen from going dark

For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes

Cook Time20 minutes

Total Time30 minutes

Servings3

AuthorSwasthi

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

Spice powders

• ▢ 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

Spices

• ▢ ½ tsp cumin or jeera
• ▢ 1 bay leaf (optional)
• ▢ 1 cinnamon (optional)
• ▢ 1 cardamom (optional)
• ▢ 2 cloves (optional)

Instructions

Preparation

• ▢
  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.

Notes

1. Discard the basal plate of onion. This part makes the gravy bitter.

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)

Nutrition Facts

Gobi Masala Recipe

Amount Per Serving

Calories 173 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 1g6%

Sodium 486mg21%

Potassium 471mg13%

Carbohydrates 15g5%

Fiber 4g17%

Sugar 5g6%

Protein 3g6%

Vitamin A 575IU12%

Vitamin C 53mg64%

Calcium 40mg4%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes