Gobi Masala | Cauliflower Masala
User Reviews
4.9
90 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
25 mins
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Total Time
55 mins
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Servings
3
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Calories
299 kcal
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Course
Main Course
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Cuisine
Indian
Gobi Masala | Cauliflower Masala
Report
Gobi Masala is a spiced Indian cauliflower curry featuring blanched and sautéed cauliflower florets cooked in a rich tomato and cashew paste. The masala includes aromatics like ginger, garlic, and onion along with spices such as turmeric, red chili, coriander, cumin, and garam masala. Yogurt and cream add creaminess to the dish, balancing the spices and lending a smooth texture. The cauliflower gains a tender yet slightly browned texture from sautéing before being combined with the spiced gravy, resulting in a hearty vegetable curry.
Description
Gobi Masala | Cauliflower Masala centers on medium-sized cauliflower florets blanched briefly and sautéed until they develop light brown spots, which adds a toasty flavor. These florets are then cooked with a masala made from chopped onion, freshly crushed ginger and garlic, and a smooth blend of tomato and cashews. The spices used include turmeric for earthiness, red chili powder for heat, coriander and cumin for warmth, and garam masala and fenugreek leaves for aromatic depth. The dish is finished with fresh yogurt and cream, providing a velvety texture and mellow tang that complement the spices.
The cooking method involves careful preparation of the cauliflower to ensure it is tender yet holds shape, along with slow sautéing of spices and onion to build flavor. This masala curry can be served alongside rice, roti, or other Indian breads, making it a well-rounded vegetable main or side dish.
As noted, the use of full-fat fresh yogurt is recommended to prevent curdling and excessive tanginess. Adjusting water quantity controls the gravy thickness. The masala spices may be customized to taste, providing flexibility for different preferences.
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Ingredients
for sauteing the cauliflower
- 1 cauliflower or gobi, medium head
- 3 tablespoon neutral cooking oil for sauteing the cauliflower, generic cooking oil
main ingredients for gobi masala
- 1 onion chopped finely, medium sized
- 3 to 4 garlic crushed or made into a paste in a mortar-pestle or 1 teaspoon ginger garlic paste, ½ inch piece ginger
- 3 to 4 ginger crushed or made into a paste in a mortar-pestle or 1 teaspoon ginger garlic paste, ½ inch piece ginger
- 3 to 4 tablespoon fresh curd yogurt) - whipped till smooth (optional) * check notes, full fat
- ¼ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon red chili powder or cayenne pepper
- ½ teaspoon garam masala
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- 1 tej patta indian bay leaf, small
- ½ teaspoon caraway seeds (shah jeera)
- ½ teaspoon kasuri methi dry fenugreek leaves, crushed
- 1 to 1.5 cups water - add ½ cup more if required
- 2 tablespoon cream or light cream - 25% to 35% low fat. Or can add 1 tablespoon heavy cream, low fat
- 2 tablespoon neutral cooking oil for the curry, generic cooking oil
- salt as required
to make the paste
- 2 tomato medium sized
- 1 tablespoon cashews whole
Instructions
preparation for gobi masala
- Chop the cauliflower into medium florets. Rinse well and keep aside.
- Heat 3 cups water with salt till its starts boiling.
- Switch off and add the florets in the hot water. Cover and keep aside for 15-20 minutes.
- In the meantime, chop the onion and crush the ginger-garlic in a mortar-pestle.
- Also grind or blend the tomato-cashews to a smooth paste on a high speed in a blender with very little water. If there is too much water, then the mixture starts spluttering when sauting it.
- Keep the tomato-cashew paste aside.
sauteing gobi for making gobi masala
- Drain the cauliflower florets and keep aside and gently wipe them dry..
- Heat oil in a kadai or wok till it starts shimmering. You can use any neutral flavored oil.
- Add the blanched cauliflower florets to the oil and saute on a low to medium heat till they start getting light brown spots on them.
- This takes approx 8 to 10 minutes.
- Then remove the sauted cauliflower and keep aside.
making gobi masala
- In the same pan, add 2 tbsp oil. Add the bay leaf and caraway seeds.
- Fry for a few seconds or till the oil become aromatic.
- Add the chopped onions and saute till the onions get golden and caramelized.
- Then add the ginger-garlic paste and saute for a few seconds till the raw aroma of ginger-garlic goes away.
- Add the tomato-cashew paste and stir.
- Add the spice powders – coriander, cumin, red chili, garam masala and turmeric.
- Saute stirring often till the oil starts to leave the sides of the masala.
- The whole masala paste will clump together and you will see oil clearly leaving the sides.
- This is an important step as if not done properly, the flavors don't come through in the dish.
- Switch off the stove and then add the whisked yogurt.
- Stir very well and then add 1 to 1.5 cups water. do add water as required. here I get cauliflower which takes more time to cook. Thus I add more water. If the cauliflower takes less time to cook, then add less water.
- If you have fried the cauliflower more than what is mentioned in the recipe, then also you will have to add less water as the cauliflower will be already cooked. So just add enough water to get a medium consistency gravy. Let it come to a boil. Then add the cauliflower and simmer for a minute.
- Stir again and keep the kadai or pan on the fire again.
- Now add the sauteed cauliflower florets plus salt.
- Stir and cover the kadai or pan with a tight lid.
- Cook the cauliflower masala on low to medium flame for approx 10 to 15 minutes or till they are cooked completely.
- Keep on checking at intervals.
- Lastly add the crushed kasuri methi, cream and a pinch of nutmeg. Stir the curry and switch off the fire.
- Serve gobi masala hot with rotis, naan or rice.
Notes
- Use full-fat fresh yogurt and avoid overly sour curd to prevent curdling and overly tangy taste.
- Adding water gradually helps adjust gravy consistency if it appears dry during cooking.
- You can omit yogurt if preferred; cream adds smoothness to the dish.
- Saute cauliflower until light brown spots appear for better flavor and texture.
- Customize spices according to your taste preference.
Nutrition Information
Show Details
Calories
299kcal
(15%)
Carbohydrates
11g
(4%)
Protein
3g
(6%)
Fat
27g
(42%)
Saturated Fat
4g
(20%)
Cholesterol
9mg
(3%)
Sodium
815mg
(34%)
Potassium
407mg
(9%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
875IU
(18%)
Vitamin C
31.1mg
(35%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Calories | 299kcal | 15% |
| Carbohydrates | 11g | 4% |
| Protein | 3g | 6% |
| Fat | 27g | 42% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 9mg | 3% |
| Sodium | 815mg | 34% |
| Potassium | 407mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 875IU | 18% |
| Vitamin C | 31.1mg | 35% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
90 reviews
Excellent
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