gobi masala recipe or cauliflower masala curry – tasty side dish for chapati, roti, naan and rice.
Today, I am sharing the recipe of a mild creamy gobi masala which is very easy to make. Cauliflower is called as gobi in Hindi and hence the name gobi masala or cauliflower masala.
gobi or cauliflower is a favorite at home and we buy it very often, at least once in a week. There are many gobi recipes shared on the blog.
This gobi masala is very easy to make and can be served as a side dish for chapati, roti, naan. cauliflower masala can also be served as a side dish for rice.
gobi masala recipe
preparation time: 10 minutes
cooking time: 30 minutes
recipe type: side dish
serves: 2 – 3
ingredients for gobi masala
- cauliflower florets – 2 cups
- bay leaf – 1
- shahi jeera – 1/2 teaspoon
- onion – 1, finely chopped
- ginger garlic paste – 1 and 1/2 teaspoon
- curd or yogurt – 3 tablespoons
- cumin powder – 1/2 teaspoon
- turmeric powder – 1/2 teaspoon
- coriander powder – 1 teaspoon
- garam masala powder – 1/4 teaspoon
- chili powder – 1 teaspoon
- kasuri methi or dry fenugreek leaves – 2 teaspoon, crushed
- salt – to taste
- oil – 2 tablespoons
- tomato – 2
- cashew nuts – 12
how to make gobi masala recipe
1. Separate the cauliflower into florets. Bring water to a boil in a pan. When the water starts boiling, add turmeric powder, cauliflower florets and blanch them for 5 – 6 minutes. Strain them and pat them dry.
2. Add roughly chopped tomatoes and cashew nuts to a mixer jar and grind it to a smooth paste. Keep aside.
2. Heat 2 teaspoons of oil in a pan or kadai. When the oil is hot enough, add the cauliflower florets and lightly fry them. Transfer them to a plate and keep aside.
3. Heat 2 tablespoons of oil in the same kadai. Add bay leaf followed by shahi jeera. Wait till jeera sizzles.
4. Now add the chopped onions, and saute till they turn golden brown. Add ginger garlic paste and saute till the raw smell of ginger garlic goes off completely.
5. Now add the powdered masala, turmeric powder, red chili powder, coriander powder, garam masala, salt and stir in a medium flame until the raw smell of masala goes off completely. Take care not to burn the masala.
6. Now add the prepared tomato cashew paste, followed by kasuri methi or the dried fenugreek leaves.
7. Add yogurt while continuously stirring the masala. This step is very important. Otherwise, it will curdle. Cook on a low flame till the oil separates on the sides of the pan.
8. Add water and bring it to a boil.
9. Add the fried cauliflower florets and simmer for 5 to 6 minutes or until the gravy is thick enough. gobi masala is ready. Serve cauliflower masala with rice or with roti.