Gobi Masala Recipe | Cauliflower Masala Restaurant Style

Right here’s a vegetarian dish that could be a tremendous well-liked characteristic in menus of North Indian eating places throughout the nation – Gobi Masala. Sure, it includes an elaborate ingredient record, however if you happen to observe it properly, it’s not that tough. Plus, the outcome gives you a scrumptious, creamy and flippantly spiced Cauliflower Masala which is definitely restaurant model in flavors and texture. So, you actually received’t have to move out to take pleasure in this dish anymore. This Indian model cauliflower dish is totally value a attempt.

gobi masala recipe

About Gobi Masala

Cauliflower or gobi in Hindi, is accessible all year long in lots of elements of the nation. However I’ll nonetheless say that the flavors that develop on this recipe of Gobi Masala with the winter particular cauliflower is one thing else altogether. That’s the rationale, this explicit dish is extra of a specialty in the course of the chilly winters in North India.

It’s true that cauliflower is a flexible vegetable that can be utilized in myriad methods to create a number of the most gorgeous and scrumptious dishes.

As an example, some of the celebrated dishes is roasted tender entire cauliflowers in a creamy makhani gravy, also referred to as gobi musallam.

I believe it comes a second favourite of mine, to this restaurant model Cauliflower Masala. I hope to develop the recipe and share it quickly!

This Gobi Masala is preferred by everybody else as properly at my dwelling. For the reason that day I had developed this model of the recipe, everybody truly prefers having it at dwelling quite than stepping out and heading to a restaurant to have it.

As a result of with this particular Cauliflower Masala recipe, you’ll be able to truly make this dish with the same restaurant style, however in a cleaner and extra hygienic atmosphere. And with the highest quality substances too.

There’s truly no compromise in high quality. Plus, you’ll be able to serve it whichever Indian flatbread you want to, steamed rice or unexpectedly.  

Plus, when you’ve obtained the freshest produce of cauliflower at dwelling, there’s a lot extra you’ll be able to check out with it. Take a look at these Gobi Recipes for essentially the most superb dishes made with beautiful veggie.

Extra on this Cauliflower Masala

The creaminess and richness on this curry comes from cashews, yogurt and cream. The aromatics like onions and different spices and likewise tomatoes convey a stability within the flavors and rounds up with the earthy taste of cauliflower.

There’s a distinctive ingredient which I all the time add to this curry. It’s referred to as kasuri methi that are mainly dried fenugreek leaves. This herb has a stunning perfume and provides an excellent aroma and taste to the dish.

You’ll be able to skip including kasuri methi whether it is unavailable to you. However kasuri methi may be simply present in Indian or Asian shops or on-line if you happen to stay outdoors India.

One crucial level to recollect whereas working with gobi is that, whether or not you might be utilizing it to make this Gobi Masala or every other recipe, it’s best to all the time blanch it to do away with the bugs or worms that could be current in it.

On this easy recipe of Cauliflower Masala, you too can add different steamed or boiled veggies in it as a variation. Potatoes and inexperienced peas actually go nice on this gravy.

Cauliflower is a quite common vegetable that I normally replenish on at dwelling. And I’d say that the preparations with it are additionally fairly frequent, virtually weekly.

There are numerous dishes with gobi that I maintain making at dwelling. As an example, many of the instances, I additionally make this Aloo Gobi together with the Cauliflower Masala which is extra of an important day selection.

For the reason that curry has wealthy flavors in it, the easiest way to relish it’s with chapati, naans or tandoori rotis or rumali roti or paratha. In case you are a rice lover, then pair it with some cumin rice or saffron rice or ghee rice or the nice previous plain steamed rice.

Step-by-Step Information

How one can make Gobi Masala

Prep Cauliflower

1. Chop 1 medium dimension cauliflower (gobi) into medium florets. Rinse properly and maintain apart. Warmth 3 cups water with salt until it begins boiling.

Change off the warmth and add the florets to the new water. Cowl and maintain apart for 15 to twenty minutes.

soaking gobi florets in hot water for making cauliflower masala.

2. Within the meantime, chop 1 medium dimension onion and crush the ginger-garlic (3 to 4 garlic cloves and ½ inch ginger).

Additionally, grind the tomato and cashews (2 medium dimension tomatoes and 1 tablespoon entire cashews) to a clean and high quality paste on excessive pace in a blender with little or no water.

If there may be an excessive amount of water, then the combination begins spluttering when sautéing it. Maintain apart.

smooth tomato-cashew paste in a blender jar for making cauliflower masala.

3. Drain the cauliflower florets and gently wipe them dry. Warmth 3 tablespoons oil in a kadai or wok. You should use any neutral-flavored oil.

Add the blanched cauliflower florets to the new oil and sauté on low to medium warmth until they begin getting mild brown spots on them. Roughly 8 to 10 minutes on low to medium warmth.

sautéing blanched gobi florets in hot oil for making cauliflower masala.

4. Then, take away the sautéed cauliflower florets on a plate and maintain them apart.

sautéed cauliflower florets on a plate for cauliflower masala.

Making Gobi Masala

5. In the identical pan or kadai, add 2 tablespoons of oil. Add 1 tej patta and ½ teaspoon of caraway seeds (shahi jeera). Fry for a couple of seconds on low warmth or until the oil turns into fragrant.

frying bay leaf and caraway seeds in hot oil for making cauliflower masala.

6. Add 1 medium dimension finely chopped onions (about 1/3 cup).

finely chopped onions added to the spices.

7. Sauté stirring typically on low to medium warmth until the onions flip golden and are caramelized. Be sure that the onions don’t get burnt, as then the curry could have a bitter style.

sautéing onions till golden.

8. Then, add 1 teaspoon ginger-garlic paste and sauté on low warmth for a couple of seconds until the uncooked aroma of ginger-garlic goes away.

ginger-garlic paste added to the onions.

9. Add the ready tomato-cashew paste and stir to combine to get a good combination.

tomato-cashew paste added to the pan.

10. Add the next spice powders:

  • 1 teaspoon coriander powder
  • ½ teaspoon cumin powder
  • ½ teaspoon crimson chili powder
  • ½ teaspoon garam masala powder
  • ¼ teaspoon turmeric powder
spice powders added to the pan.

11. Sauté, stirring typically, until the oil begins to go away the perimeters of the masala. The entire masala paste will clump collectively and you’ll clearly see the oil leaving the perimeters. 

This is a crucial step as if not performed correctly, the flavors don’t come by means of within the dish. Takes roughly 12 to 14 minutes on low warmth.

sautéing spiced onion masala till oil leaves the sides.

12. Change off the warmth and add 3 to 4 tablespoons full fats whisked yogurt (curd). Be sure that the curd you utilize is recent and never bitter.

whisked full fat curd added to the masala.

13. Instantly stir and blend very properly. Then add 1 to 1.5 cups water. Add water as required.

Right here I get cauliflower which takes extra time to cook dinner. Thus, I added extra water. If the cauliflower takes much less time to cook dinner, add much less water.

When you have sauteed the cauliflower greater than what’s talked about within the above steps, then additionally you’ll have to add much less water because the cauliflower can be already cooked.

So, simply add sufficient water as wanted to get a medium consistency gravy, then add the cauliflower and simmer for a minute.

water added to the masala.

14. Stir once more and maintain the kadai or pan on the stovetop once more. Now, add the sautéed cauliflower florets and salt as required.

sautéed gobi florets and salt added to the pan.

Cooking Gobi Masala

15. Stir and canopy the kadai or pan with a good lid. Within the picture under I’ve not coated the pan with the lid as I wished to point out the consistency of the curry.

cooking gobi masala.

16. Prepare dinner Gobi Masala on low to medium warmth for about 10 to fifteen minutes or until the florets are cooked utterly and are fork tender. However don’t make them mushy.

The cooking time for the cauliflower will rely upon its high quality.

Maintain checking at intervals. If the water dries up, then you’ll be able to all the time add some extra water.

cooking gobi masala.

17. Lastly, add ½ teaspoon crushed dried fenugreek leaves (kasuri methi), 2 tablespoons low fats cream or 1 tablespoon heavy cream and a pinch of nutmeg powder. Stir the curry.

In case you don’t have kasuri methi then skip including them.

crushed dried fenugreek leaves, low fat cream and nutmeg powder added to cooked gobi masala.

18. Serve Gobi Masala sizzling or heat with phulka or paratha or tandoori roti or naan or rumali roti . Within the image under, I’ve served the Cauliflower Masala with paratha and a vegetable raita.

It can be paired with jeera rice, ghee rice or plain steamed basmati rice.

gobi masala garnished with coriander leaf and served in a bowl with a plate of chapattis kept on the left side and a small bowl of raita kept on the right side.

Professional Ideas

  1. Blanch the cauliflower in sizzling water earlier than utilizing it on this recipe. Helps to do away with the hidden worms or bugs in it, if any.
  2. It’s best to make use of full fats recent yogurt (curd) or yogurt made with entire milk on this recipe, or else it should find yourself curdled whereas getting cooked. You may as well skip the yogurt, if you would like. The curd shouldn’t be very bitter.
  3. Whereas sautéing the onions, guarantee to not burn them as then you’ll find yourself with a bitter tasting curry.
  4. You must sauté the masala very properly, until you see oil leaving the perimeters. An excellent 12 to fifteen minutes on low warmth.  In case you don’t do that correctly, then the flavors is not going to come by means of on this preparation.
  5. Add water accordingly to cook dinner the cauliflower. If it takes much less time to cook dinner, then add much less water. When you have sauteed the gobi greater than what’s talked about within the recipe, then additionally add much less water as it is going to be already cooked.
  6. In case you don’t have the nutmeg powder, then skip including it. However in keeping with me, kasuri methi and cream are necessities on this gravy for that particular restaurant really feel within the dish.
  7. Use recent and agency cauliflower as it’s the star ingredient within the recipe.

Extra Cauliflower Recipes To Strive!

Please remember to charge the recipe within the recipe card or depart a remark under if in case you have made it. For extra vegetarian inspirations, Sign Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.

gobi recipe, gobi masala recipe, cauliflower masala recipe

Gobi Masala | Cauliflower Masala

It is a creamy scrumptious and flippantly spiced gobi masala made with cauliflower, onions, tomatoes, cashews, yogurt, cream and spices. Greatest paired with naan, roti or paratha.

4.84 from 49 votes

Prep Time 30 minutes

Prepare dinner Time 25 minutes

Whole Time 55 minutes

for sauteing the cauliflower

primary substances for gobi masala

to make the paste

preparation for gobi masala

  • Chop the cauliflower into medium florets. Rinse properly and maintain apart.

  • Warmth 3 cups water with salt until its begins boiling.

  • Change off and add the florets within the sizzling water. Cowl and maintain apart for 15-20 minutes.

  • Within the meantime, chop the onion and crush the ginger-garlic in a mortar-pestle.

  • Additionally grind or mix the tomato-cashews to a clean paste on a excessive pace in a blender with little or no water. If there may be an excessive amount of water, then the combination begins spluttering when sauting it.

  • Maintain the tomato-cashew paste apart.

sauteing gobi for making gobi masala

  • Drain the cauliflower florets and maintain apart and gently wipe them dry..

  • Warmth oil in a kadai or wok until it begins shimmering. You should use any impartial flavored oil.

  • Add the blanched cauliflower florets to the oil and saute on a low to medium warmth until they begin getting mild brown spots on them.

  • This takes approx 8 to 10 minutes.

  • Then take away the sauted cauliflower and maintain apart.

making gobi masala

  • In the identical pan, add 2 tbsp oil. Add the bay leaf and caraway seeds.

  • Fry for a couple of seconds or until the oil turn into fragrant.

  • Add the chopped onions and saute until the onions get golden and caramelized.

  • Then add the ginger-garlic paste and saute for a couple of seconds until the uncooked aroma of ginger-garlic goes away.

  • Add the tomato-cashew paste and stir.

  • Add the spice powders – coriander, cumin, crimson chili, garam masala and turmeric.

  • Saute stirring typically until the oil begins to go away the perimeters of the masala.

  • The entire masala paste will clump collectively and you will note oil clearly leaving the perimeters.

  • This is a crucial step as if not performed correctly, the flavors don’t come by means of within the dish.

  • Change off the range after which add the whisked yogurt.

  • Stir very properly after which add 1 to 1.5 cups water. do add water as required. right here I get cauliflower which takes extra time to cook dinner. Thus I add extra water. If the cauliflower takes much less time to cook dinner, then add much less water.
  • When you have fried the cauliflower greater than what’s talked about within the recipe, then additionally you’ll have to add much less water because the cauliflower can be already cooked. So simply add sufficient water to get a medium consistency gravy. Let it come to a boil. Then add the cauliflower and simmer for a minute. 
  • Stir once more and maintain the kadai or pan on the fireplace once more.

  • Now add the sauteed cauliflower florets plus salt.

  • Stir and canopy the kadai or pan with a good lid.

  • Prepare dinner the cauliflower masala on low to medium flame for approx 10 to fifteen minutes or until they’re cooked utterly.

  • Carry on checking at intervals.

  • Lastly add the crushed kasuri methi, cream and a pinch of nutmeg. Stir the curry and change off the fireplace.

  • Serve gobi masala sizzling with rotis, naan or rice.

  1. * you’ll be able to skip the yogurt within the recipe if you would like. Use full fats recent yogurt as in any other case the yogurt might curdle whereas cooking. Additionally the curd shouldn’t style very bitter as it will lead to making the curry too tangy.
  2. If the gravy begins showing dry then you’ll be able to add some water.
  3. You’ll be able to alter the spices in keeping with your preferences.

Vitamin Info

Gobi Masala | Cauliflower Masala

Quantity Per Serving

Energy 299 Energy from Fats 243

% Day by day Worth*

Fats 27g42%

Saturated Fats 4g25%

Ldl cholesterol 9mg3%

Sodium 815mg35%

Potassium 407mg12%

Carbohydrates 11g4%

Fiber 2g8%

Sugar 5g6%

Protein 3g6%

Vitamin A 875IU18%

Vitamin C 31.1mg38%

Calcium 52mg5%

Iron 1mg6%

* P.c Day by day Values are based mostly on a 2000 calorie weight loss program.

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This Gobi Masala Put up from the weblog archives, first printed in November 2013 has been republished and up to date on December 2022.

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