gobi masala recipe, how to make gobi masala recipe restaurant style |Cooking With Amanda

gobi masala recipe – this is a mild and creamy gobi masala which is easy to make. gobi or cauliflower is weekly veggie that i get at home. usually i try different recipes with gobi at times. on most ocassions, i make this aloo gobi. if not aloo gobi, then i make gobi pakoras or gobi parathas or a mix veg curry or this gobi masala. or the cauliflower is added to biryani, pulao or pav bhaji.

the gobi masala recipe is easy and simple to make. has more restaurant like flavors and goes very well with rotis, naan, phulkas or just plain steamed rice.

lets start step by step gobi masala recipe follows:

1. chop the gobi/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.

2. in the meantime, chop the onion and crush the ginger-garlic. also grind the tomato-cashews to a smooth paste on a high speed in a blender with very little water… as if there is too much water, then the mixture starts spluttering when sauting it. keep the tomato-cashew paste aside.

3. heat 3 tbsp oil in a kadai or wok. drain the cauliflower and gently wipe them dry. add the blanched cauliflower florets to the hot oil and saute on a low to medium flame till they start getting light brown spots on them. approx 8-10 mins on a low to medium flame.

4. then remove the sauted cauliflower and keep aside.

5. in the same pan or kadai, add 2 tbsp oil. add the bay leaf and caraway seeds. fry for a few seconds or till the oil become aromatic.

6. add the chopped onions.

7. saute till the onions get golden and caramelized. make sure the onions don't get burnt as then the curry will have a bitter taste.

8. then add the ginger-garlic paste and saute for a few seconds till the raw aroma of ginger-garlic goes away.

9. add the tomato-cashew paste and stir.

10: add the spice powders – coriander, cumin, red chili, garam masala and turmeric.

11. 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. takes approx 15-16 mins on a low flame.

12. switch off the stove and then add the whisked yogurt.

13. stir very well and then add 1.5 cups water.

14. stir again and keep the kadai or pan on the fire again. now add the sauted cauliflower florets plus salt.

15. stir and cover the kadai or pan with a tight lid.

16. cook the cauliflower masala on low to medium flame for approx 10-15 minutes or more till the florets are cooked completely. keep on checking at intervals.

17. lastly add the crushed kasuri methi, cream and a pinch of nutmeg powder. stir.

18. serve gobi masala with roti or parathas. here the gobi masala is accompanied with parathas and vegetable raita

if you are looking for more gobi recipes then do check aloo gobi curry, gobi manchurian, tandoori gobi, baked cauliflower and aloo gobi matar.

restaurant style gobi masala recipe below:

gobi masala

Author: dassana

Recipe type: main

Cuisine: north indian, punjabi

1 medium head cauliflower
1 medium sized onion, chopped finely
3-4 garlic + ½ inch ginger – crushed or made into a paste in a mortar-pestle
3-4 tbsp full fat fresh curd/yogurt, whipped till smooth (optional) * check notes
¼ tsp turmeric powder
½ tsp red chili powder
½ tsp garam masala powder
1 tsp coriander powder
½ tsp cumin powder
1 small bay leaf
½ tsp caraway seeds/shah jeera
½ tsp crushed kasuri methi
1.5 cups water – add a ½ cup more if required
2 tbsp cream
3 tbsp oil for sauting the cauliflower
2 tbsp oil for the curry
salt as required

2 medium sized tomatoes
1 tbsp whole cashews

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 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.
drain the cauliflower florets and keep aside and gently wipe them dry..
heat oil in a kadai or wok till it starts shimmering.
add the blanched cauliflower florets to the oil and saute on a low to medium flame till they start getting light brown spots on them.
this takes approx 8-10 mins.
then remove the sauted cauliflower and keep aside.
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 saute stirring often till the oil starts to leave the sides of the masala.
the whole masala paste will clamp 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 1.5 cups water.
stir again and keep the kadai or pan on the fire again.
now add the sauted 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 10-15 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 and switch off the fire.
serve gobi masala hot with rotis, naan or rice.