Gobi Masala

I heart cauliflowers! We get very fresh cauliflowers here and invariably this is the usual gobi masala that I end up making at home because my family just loves this one! A few rotis along with this curry and dinner is ready! I didn’t have my camera handy to take the snaps of the entire process, so am just posting the final dish pics here. Will post the process pics when I make it next time around.

Try this simple and easy gobi masala curry and enjoy! Bon Appetit 🙂

Cauliflower florets – 2 to 3 cups ( I used a large sized cauliflower)
Onion – 1 big one or 2 medium- finely chopped
Tomato – 2 medium ones – blanched and pureed.
Cilantro – As per your liking- for garnish.
Yogurt – 1 cup ( or according to the amount of gravy you need)
Kasturi Methi powder – 1 to 2 tsp (We like the taste of methi, so I add 2 tsp. Add according to your taste.)
Garam masala or Tandoori chicken masala(this is a vegetarian masala powder and I use the ‘Everest’ brand) – 1 or 2 tsp(optional)
Salt – as per taste.

Spice Powder
Red chili powder – 1tsp
Coriander powder – 1tsp
Cumin powder – 1tsp.
Tumeric powder – 1tsp

To grind – 1st set
Garlic – 4 cloves
Ginger- a 2 inch piece
Green chilles- 2-3 depending on desired heat levels.

To grind-2nd set
Poppy seeds – 1tsp
Cashew nuts – a handful (optional – to make a healthy version of this dish, avoid cashews and instead use more almonds)
Almonds – 4 to 5 nos (optional- if you like a rich original version of this dish, omit almonds and add more cashews. I usually use a mix of both nuts with more almonds than cashews, for health reasons. This is left to your preference.)


Take the yoghurt and add all the spice powders mentioned above with sufficient salt and mix well. Once the cauliflower florets are washed and ready, add it to the yoghurt mixture and coat them well and leave them to marinate for at least 1 or 2 hours ( the more you keep its good). Traditionally the cauliflower florets are deep fried and then just added to the yoghurt mixture. I wanted to avoid deep frying, hence this method. Another way is to bake the florets in the oven after spraying them with olive oil for about 15-20 minutes at 350F. Then you will get baked crunchy florets that you can add to the dish too.

Heat oil in a pan and add the chopped onions and sauté till golden brown. Add the ground ginger- garlic- green chili paste and sauté them till the raw smell goes off. Add the pureed tomatoes and sauté for 3-4 minutes. Now add the cauliflower florets along with the yoghurt marinade and sauté them well turning all sides to coat the masala and cook them covered for 2 minutes. Add the cashew-poppy seed paste and ½ cup of water. Also add kasturi methi powder crushed lightly with your fingers to the mixture. Also add the tandoori masala or garam masala powder here , if you are using it. I add the tandoori masala powder as it adds a unique taste to the dish, which we love. Cook them covered for 5-6 minutes, till florets are done. Adjust salt according to taste.

Garnish with cilantro leaves and serve hot by adding some lemon juice too.


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