Gobi masala recipe | Cauliflower masala curry | Indian cauliflower recipes

Simple gobi masala mad in north indian style. This delicious cauliflower gravy goes well with plain rice, roti, naan or chapati.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time10 minutes

Cook Time20 minutes

Total Time30 minutes

Servings3

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.

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.