gobi masala recipe, how to make gobi masala recipe restaurant style

gobi masala recipe

gobi masala recipe with step by step photos – 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.

soaked gobi florets for gobi masala recipe

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.

tomato-cashews paste for gobi masala recipe

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.

blanched gobi florets in the hot oil

4. then remove the sauted cauliflower and keep aside.

sauted cauliflower for gobi masala recipe

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.

fry bay leaf for gobi masala recipe

6. add the chopped onions.

saute onions for gobi recipe

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.

ginger-garlic paste for cauliflower masala recipe

8. 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 in gobi masala mixture

9. add the tomato-cashew paste and stir.

add the whisked yogurt to gobi masala spice mixture

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

add water to gobi masala spice mixture

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.

gobi masala paste

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

add cream to gobi masala recipe

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

stir gobi masala spice mixture

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

add gobi florets

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

cook gobi masala

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.

cooking gobi masala

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

cooking gobi masala recipe

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

gobi masala

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:

5.0 from 4 reviews
gobi masala
 
gobi masala - creamy delicious and lightly spiced gobi masala made restaurant style.
Author:
Recipe type: main
Cuisine: north indian, punjabi
Ingredients
  • 1 medium head cauliflower (gobi)
  • 1 medium sized onion, chopped finely
  • 3-4 garlic/lahsun + ½ inch ginger/adrak - 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 (haldi)
  • ½ tsp red chili powder (lal mirch powder)
  • ½ tsp garam masala powder
  • 1 tsp coriander powder (dhania powder)
  • ½ tsp cumin powder (jeera powder)
  • 1 small bay leaf (tej patta)
  • 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
to make the paste:
  • 2 medium sized tomatoes
  • 1 tbsp whole cashews
Instructions
  1. chop the cauliflower into medium florets. rinse well and keep aside.
  2. heat 3 cups water with salt till its starts boiling.
  3. switch off and add the florets in the hot water. cover and keep aside for 15-20 minutes.
  4. in the meantime, chop the onion and crush the ginger-garlic in a mortar-pestle.
  5. 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.
  6. keep the tomato-cashew paste aside.
  7. drain the cauliflower florets and keep aside and gently wipe them dry..
  8. heat oil in a kadai or wok till it starts shimmering.
  9. 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.
  10. this takes approx 8-10 mins.
  11. then remove the sauted cauliflower and keep aside.
  12. in the same pan, add 2 tbsp oil. add the bay leaf and caraway seeds.
  13. fry for a few seconds or till the oil become aromatic.
  14. add the chopped onions and saute till the onions get golden and caramelized.
  15. then add the ginger-garlic paste and saute for a few seconds till the raw aroma of ginger-garlic goes away.
  16. add the tomato-cashew paste and stir.
  17. add the spice powders – coriander, cumin, red chili, garam masala and turmeric.
  18. saute stirring often till the oil starts to leave the sides of the masala.
  19. the whole masala paste will clamp together and you will see oil clearly leaving the sides.
  20. this is an important step as if not done properly, the flavors don't come through in the dish.
  21. switch off the stove and then add the whisked yogurt.
  22. stir very well and then add 1.5 cups water.
  23. stir again and keep the kadai or pan on the fire again.
  24. now add the sauted cauliflower florets plus salt.
  25. stir and cover the kadai or pan with a tight lid.
  26. cook the cauliflower masala on low to medium flame for approx 10-15 minutes or till they are cooked completely.
  27. keep on checking at intervals.
  28. lastly add the crushed kasuri methi, cream and a pinch of nutmeg. stir and switch off the fire.
  29. serve gobi masala hot with rotis, naan or rice.
Notes
* you can skip the yogurt in the recipe if you want. use full fat fresh yogurt as otherwise the yogurt may curdle while cooking.


if the sauce or curry starts appearing dry then you can add some water.



{ 20 Responses }

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  1. pavi says

    Hi Dassana,
    U r amazing!! your recipes are magic!!
    Gobi masala which i tried is just awesome..Thanks a tons..

  2. Ashley says

    I’m almost done cooking this and it smells delicious! I wanted to point out, though, that the list of directions at the bottom of the page omit the step of adding the spices. I got it right because I used the photo captions to help, but you might want to fix it!

  3. Ashley says

    Just wanted to say your blog is the most amazing blog I’ve ever seen! I love how simply and logically it is organized! I am cooking gobi masala tonight, but I will definitely be back for more!

  4. Divya says

    Hi Dassana,
    Very nice recipe. Pics look great.

    Saw this recipe and one of your pics used in another site fooddishmaker.com …..Hope you are aware of this :)

    • says

      thanks divya for appreciating the recipe as well as to inform me. many sites are copying recipes and photos not only from my blog but also from many other fellow bloggers.

  5. Babs says

    This dish is absolutely awesome! Made it last night and impressed myself! I do not eat dairy, so omitted the dahi/yogurt and at the end used cashew cream. Very aromatic and delicious dish!

  6. Hemlata says

    Hi dasana, for Chinese style I omit garam masala , used half the amount of cashew , tomato paste add another half coconut milk . when finish the recipe at the end few splash of soya sauce plus corn starch mix with water or veggie broth ,add in. boil ,add finely chopped coriander stems .This will make creamy Chinese tasty cauliflower. (2) for Thai version I tried…….omit Indian spices but used ginger garlic used very little tomato cashew paste and lots of coconut . Add bit of ready made Thai red curry paste .with this Thai creamy cauliflower I added cooked wide rice noodle ,kids loved it, for adult we drizzled hot chilly oil on top.

  7. says

    Thanks Dassana .this is a very good recipe of cauliflower for teenager and if you make it mild it is a very kids friendly recipe too .Instead of indian spices I add Italian spices with tomato kaju pure and my Italian friends loved it.Other I replaced Chinese sauce plus tomato kaju pure and coconut milk .and my Chinese friends cook coliflower this the only way for her family. All the credit goes to you for giving us basic idea…………..thank you again. keep up the good work.

    • says

      your ideas are good hemlata. italian spices will work well in a creamy tomato-cashew base. i did not quite understand the chinese version. did you replace the tomato-cashew paste with coconut milk. thanks :-)