Gobi Masala Recipe | Cauliflower Masala Restaurant Style
Here’s a vegetarian dish that is a super popular feature in menus of North Indian restaurants across the country – Gobi Masala. Yes, it involves an elaborate ingredient list, but if you follow it well, it’s not that difficult. Plus, the result will give you a delicious, creamy and lightly spiced Cauliflower Masala which is actually restaurant style in flavors and texture. So, you really won’t have to head out to enjoy this dish anymore. This Indian style cauliflower dish is absolutely worth a try.
About Gobi Masala
Cauliflower or gobi in Hindi, is available throughout the year in many parts of the country. But I will still say that the flavors that develop in this recipe of Gobi Masala with the winter special cauliflower is something else altogether. That’s the reason, this particular dish is more of a specialty during the chilly winters in North India.
It is true that cauliflower is a versatile vegetable that can be used in myriad ways to create some of the most stunning and delicious dishes.
For instance, one of the most celebrated dishes is roasted tender whole cauliflowers in a creamy makhani gravy, also known as gobi musallam.
I think it comes a second favorite of mine, to this restaurant style Cauliflower Masala. I hope to develop the recipe and share it soon!
This Gobi Masala is liked by everyone else as well at my home. Since the day I had developed this version of the recipe, everyone actually prefers having it at home rather than stepping out and heading to a restaurant to have it.
Because with this specific Cauliflower Masala recipe, you can actually make this dish with a similar restaurant taste, but in a cleaner and more hygienic environment. And with the best quality ingredients too.
There’s actually no compromise in quality. Plus, you can serve it whichever Indian flatbread you wish to, steamed rice or all at once.
Plus, while you’ve got the freshest produce of cauliflower at home, there’s so much more you can try out with it. Check out these Gobi Recipes for the most amazing dishes made with lovely veggie.
More on this Cauliflower Masala
The creaminess and richness in this curry comes from cashews, yogurt and cream. The aromatics like onions and other spices and also tomatoes bring a balance in the flavors and rounds up with the earthy flavor of cauliflower.
There is a unique ingredient which I always add to this curry. It is called kasuri methi which are basically dried fenugreek leaves. This herb has a lovely fragrance and gives a good aroma and flavor to the dish.
You can skip adding kasuri methi if it is unavailable to you. But kasuri methi can be easily found in Indian or Asian stores or online if you live outside India.
One very important point to remember while working with gobi is that, whether you are using it to make this Gobi Masala or any other recipe, you should always blanch it to get rid of the insects or worms that may be present in it.
In this simple recipe of Cauliflower Masala, you can also add other steamed or boiled veggies in it as a variation. Potatoes and green peas really go great in this gravy.
Cauliflower is a very common vegetable that I usually stock up on at home. And I would say that the preparations with it are also quite frequent, almost weekly.
There are various dishes with gobi that I keep making at home. For instance, most of the times, I also make this Aloo Gobi along with the Cauliflower Masala which is more of a special occasion choice.
Since the curry has rich flavors in it, the best way to relish it is with chapati, naans or tandoori rotis or rumali roti or paratha. If you are a rice lover, then pair it with some cumin rice or saffron rice or ghee rice or the good old plain steamed rice.
How to make Gobi Masala
Prep Cauliflower
1. Chop 1 medium size cauliflower (gobi) into medium florets. Rinse well and keep aside. Heat 3 cups water with salt till it starts boiling.
Switch off the heat and add the florets to the hot water. Cover and keep aside for 15 to 20 minutes.
2. In the meantime, chop 1 medium size onion and crush the ginger-garlic (3 to 4 garlic cloves and ½ inch ginger).
Also, grind the tomato and cashews (2 medium size tomatoes and 1 tablespoon whole cashews) to a smooth and fine paste on high speed in a blender with very little water.
If there is too much water, then the mixture starts spluttering when sautéing it. Keep aside.
3. Drain the cauliflower florets and gently wipe them dry. Heat 3 tablespoons oil in a kadai or wok. You can use any neutral-flavored oil.
Add the blanched cauliflower florets to the hot oil and sauté on low to medium heat till they start getting light brown spots on them. Approximately 8 to 10 minutes on low to medium heat.
4. Then, remove the sautéed cauliflower florets on a plate and keep them aside.
Making Gobi Masala
5. In the same pan or kadai, add 2 tablespoons of oil. Add 1 tej patta and ½ teaspoon of caraway seeds (shahi jeera). Fry for a few seconds on low heat or till the oil becomes aromatic.
6. Add 1 medium size finely chopped onions (about 1/3 cup).
7. Sauté stirring often on low to medium heat till the onions turn golden and are caramelized. Make sure the onions don’t get burnt, as then the curry will have a bitter taste.
8. Then, add 1 teaspoon ginger-garlic paste and sauté on low heat for a few seconds till the raw aroma of ginger-garlic goes away.
9. Add the prepared tomato-cashew paste and stir to mix to get an even mixture.
10. Add the following spice powders:
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon red chili powder
- ½ teaspoon garam masala powder
- ¼ teaspoon turmeric powder
11. Sauté, stirring often, till the oil starts to leave the sides of the masala. The whole masala paste will clump together and you will clearly see the oil leaving the sides.
This is an important step as if not done properly, the flavors don’t come through in the dish. Takes approximately 12 to 14 minutes on low heat.
12. Switch off the heat and add 3 to 4 tablespoons full fat whisked yogurt (curd). Make sure the curd you use is fresh and not sour.
13. Immediately stir and mix very well. Then add 1 to 1.5 cups water. Add water as required.
Here I get cauliflower which takes more time to cook. Thus, I added more water. If the cauliflower takes less time to cook, add less water.
If you have sauteed the cauliflower more than what is mentioned in the above steps, then also you will have to add less water as the cauliflower will be already cooked.
So, just add enough water as needed to get a medium consistency gravy, then add the cauliflower and simmer for a minute.
14. Stir again and keep the kadai or pan on the stovetop again. Now, add the sautéed cauliflower florets and salt as required.
Cooking Gobi Masala
15. Stir and cover the kadai or pan with a tight lid. In the photo below I have not covered the pan with the lid as I wanted to show the consistency of the curry.
16. Cook Gobi Masala on low to medium heat for about 10 to 15 minutes or till the florets are cooked completely and are fork tender. But don’t make them mushy.
The cooking time for the cauliflower will depend upon its quality.
Keep checking at intervals. If the water dries up, then you can always add some more water.
17. Lastly, add ½ teaspoon crushed dried fenugreek leaves (kasuri methi), 2 tablespoons low fat cream or 1 tablespoon heavy cream and a pinch of nutmeg powder. Stir the curry.
If you don’t have kasuri methi then skip adding them.
18. Serve Gobi Masala hot or warm with phulka or paratha or tandoori roti or naan or rumali roti . In the picture below, I have served the Cauliflower Masala with paratha and a vegetable raita.
It can also be paired with jeera rice, ghee rice or plain steamed basmati rice.
Expert Tips
- Blanch the cauliflower in hot water before using it in this recipe. Helps to get rid of the hidden worms or insects in it, if any.
- It is best to use full fat fresh yogurt (curd) or yogurt made with whole milk in this recipe, or else it will end up curdled while getting cooked. You can also skip the yogurt, if you want. The curd should not be very sour.
- While sautéing the onions, ensure to not burn them as then you will end up with a bitter tasting curry.
- You have to sauté the masala very well, till you see oil leaving the sides. A good 12 to 15 minutes on low heat. If you don’t do this properly, then the flavors will not come through in this preparation.
- Add water accordingly to cook the cauliflower. If it takes less time to cook, then add less water. If you have sauteed the gobi more than what is mentioned in the recipe, then also add less water as it will be already cooked.
- If you don’t have the nutmeg powder, then skip adding it. But according to me, kasuri methi and cream are essentials in this gravy for that specific restaurant feel in the dish.
- Use fresh and firm cauliflower as it is the star ingredient in the recipe.
Step by Step Photo Guide Above
Ingredients
for sauteing the cauliflower
- 1 medium head cauliflower or gobi
- 3 tablespoon oil for sauteing the cauliflower
main ingredients for gobi masala
- 1 medium sized onion, chopped finely
- 3 to 4 garlic + ½ inch ginger – crushed or made into a paste in a mortar-pestle or 1 teaspoon ginger garlic paste
- 3 to 4 tablespoon full fat fresh curd (yogurt) – whipped till smooth (optional) * check notes
- 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 small tej patta (indian bay leaf)
- ½ teaspoon caraway seeds (shah jeera)
- ½ teaspoon crushed kasuri methi (dry fenugreek leaves)
- 1 to 1.5 cups water – add ½ cup more if required
- 2 tablespoon low fat cream or light cream – 25% to 35% low fat. Or can add 1 tablespoon heavy cream
- 2 tablespoon oil for the curry
- salt as required
to make the paste
- 2 medium sized tomatoes
- 1 tablespoon whole cashews
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
- * you can skip the yogurt in the recipe if you want. Use full fat fresh yogurt as otherwise the yogurt may curdle while cooking. Also the curd should not taste very sour as this will result in making the curry too tangy.
- If the gravy starts appearing dry then you can add some water.
- You can alter the spices according to your preferences.
Nutrition
This Gobi Masala Post from the blog archives, first published in November 2013 has been republished and updated on December 2022.
I’ve always liked the way people in India can just take just one vegetable and cook it so nicely! This particular dish has become a staple in our place – just without cream, which is too heavy for the daily food.
Mmmmm… this one is so delicious…. definately recommend to make it!!
Great recipe. Made it for the first time today (Nov 22). That’s not the last time!
Nice to hear that and thanks for this feedback on the recipe.
Hii Dassana ,
I as well as my family just loved this recipe .
Thanks for such a recipe .
????????
thanks and welcome samridhi.
We are nuts about this recipe in our house. So satisfying and tasty. I’ve made it a few times but I must admit I have altered it because of the ingredients I have struggled to find (no fenugreek leaves or Indian bay and I use cayenne pepper powder instead of red chilli powder). I also use 4 massive tomatoes, extra cashews and I only use full fat yoghurt at the end and skip the cream. I also dont bother blanching the florets in water at the beginning because I prefer a bit of crunch to my cauliflower and find that if they are sautéed and then finished off in the sauce it is a far better texture. otherwise they become too soft.
I serve it with a brown rice I make. I fry off 1-2 tsp each of fennel and cumin seeds with a finely chopped, large brown onion until soft and caramel, then I add cooked brown basmati rice and season. Delicious combination with the curry!
Thank you so much for this curry recipe. I am going to cook it tonight!
thanks louis for letting me know. i know sourcing some indian spices can be difficult. cayenne pepper can be easily substituted with red chilli powder. yes blanching cauliflower is optional. here we get cauliflower which takes a long time to cook. so i always blanch them and then add in the recipe. loved the recipe of brown rice. i make a different version with white basmati rice. will give a try to your recipe. thanks again and happy cooking.
I will get those ingredients though and can’t wait to taste the full flavour of your original recipe. Enjoy the rice!
Good
I have tried this and loved it so much l. Would you suggest tripling the proportion of ingredients mentioned if i have to make it for 15 ppl?
thanks R. usually for gravy recipes ingredients have to be added in approximation. so recipe doubling or tripling does not want as many spices are used. so for this gobi masala recipe too, the ingredients have to be added in approximation and tripling won’t work.
Hi Dassana,
Tried this already twice n both times hubby dearest just loved it… I have tried quite a few of ur “xyz” masala recipes…. But this seems to stand out the most….
Love ur cooking style. if I want to try any new recipe I preferably look for ur link and follow it blindfolded….
Thanks for ur efforts…
Welcome Tanushree. Glad to know this. Thanks for sharing your positive feedback and kind words.
I made this recipe and thought it was excellent.
I have started cooking many of your recipes in my small Indian Restaurant in Mexico. I think they are fantastic. Thank you.
Welcome Jacque. Glad to know this. Wishing all the best to you.
Agree with all the above comments. Needed a delicious recipe for cooking Cauliflower and it was personal hit!
I used fresh Methi instead of kasuri methi because I Didn’t have the latter. I sautéed the chopped Methi in little ghee until very dry! Outstanding flavor!
Thank you Amit.
thanks a lot khushbu for the feedback on the recipe. lovely idea of sautéing methi leaves in ghee and then adding. thanks for sharing.
I’ve been following your page for years now and I’ve to tell you this,you truly are amazing cook 🙂 every recipe that I’ve tried till now have turned out to be great. Keep up the great work.
Thanks Sneha for your kind words and positive feedback on recipes.
Hi.. I have tried so many recipes of yours – paneer, gobi, aloo matar and so many other recipes.. All your recipes have always come out well when I had tried at home and my family have also always loved it.. Thanks a lot for such detailed recipes with detailed step by step photos..
thanks a lot nour for this lovely comment. btw you have a beautiful name ????
Turned out very tasty…. my son asked for a second serving! 🙂
Thanks Preethi. Glad to know this.
Thanks Dassana..First time i cooked cauliflower, and i chose yours .. it really turned well.. Thank you. Your website is really useful for everyone especially beginners.
glad to know this thank you divya for your positive words and you are welcome 🙂
Can I replace the yoghurt in the recipe with something else ?
skip yogurt. an option is to add a bit of lemon juice towards the end. but just to give a hint of sourness and not to make the gravy sour. a few drops of lemon juice is fine. add once the entire gravy is done towards the end. but you can easily skip the yogurt.
I used coconut milk. It was delicious!
thanks linda for sharing this 🙂
Awesome Amit! I tried many other gobhi masala recipes from other blogs but none turned out to be this “masaledar”. Thanks a lot! 🙂
welcome rahul thankyou so much and you are always welcome.
Urs each n every recipe I try at home. Urs the only blog with pics makes us to cook
pleased to know this thankyou so much mridula 🙂
Is it necessary to add yougurt
rashmi, you can skip if you want.
Can I use somthing else if shah jeera is not at home?
use cumin seeds/jeera or skip shah jeera.
This is a very helpful cooking site n pictures makes it so easy. I’ve an question can i add crushed rice in Sheer Khurma? coz I’ve tried it in earlier Eid n it turned Mashaallah dat i ate all alone ha ha ha.
yes you can add crushed rice in sheer kurma. thank you again aafrin 🙂
I tried this recipe and it turned out to be a big hit. My husband asked me to do it for the second time within a week. And lo, I did it again and he ate more chappathis than usual both times.
I think we had to exercise more if I refer to this site for recipes.
I should say you are an awesome cook. The way you clarify the doubts says that you have a good understanding of the subject and
experienced cooking skills and also so much dedicated in your cooking. God bless you to add more and more recipes to this blog this year and for many years to come.
firstly shruthi god bless you thankyou for your kind and honest words 🙂 you touched my heart thanks once again.
Made this recipe today simply awesome. I have tried dozens of recipes from ur site all are amazing. Bought all ingredients for making pound cake. Will let u know after making this week. God bless u dear 🙂
surely try the pound cake chandana and let us know how it was? thankyou for your positive words and god bless you too 🙂
Yummmmmy
thankyou shalini 🙂
Easiest and tastiest recipes… … ?
thankyou Aqsa
Hello Darshana-pacchi. I tried your cauliflower bhaji ambat as above, but by my own fault, did not follow your directions faithfully. As a result, my bhaji came out with mixed results. It was good enough to be eaten, but not superlatively scrumptious. I was confused about the Caraway seeds/shah jeera. I thought they were two different spices. After much ‘research’, I have learnt that they are the same. But Kala jeera is an altogether different ‘animal’.
Following their botanical Linneaus names makes it easier to follow ;-
1. Caraway seed/Shah jeera is Carum carvi, or in German, Kummel ( u has an umlaut above it – ).
2. Cummin is Cuminum Cyminum or Kreuz Kummel
3. Black jeera ( ‘A’ type ) is Kalonji, = Nigella Sativa or Schwarz Kummel and finally,
4. Black jeera ( ‘B’ type) is real Kala jeera = Bunium Persicum or Versa Schwarz Kummel. ( Schwarz is german for ‘black’).
I hope and trust you both are doing well and happy and moving to even greater successes. Good luck.
seeing your comment after a long time. we are good and hope the same for you.
thanks for the detailed listing of the various jeeras. many readers get confused between shahjeera and kala jeera and between kala jeera and kalonji. this listing from you will help. i will also update this info in the spices glossary section in some days. thanks again.
Hi Dassana,
Thank for this lovely recipe. Can I use this gravy and add paneer instead of cauliflower the next time I make it. What other vegetables could I use instead of cauliflower with the exact same gravy?
Many thanks for your help.
welcome pam. you can use mix vegetables like carrots, peas, broccoli, potatoes, french beans. but they need to be steamed or sauted well before you add them to the gravy. yes you can add paneer also.
i am impressed this recipe tastes really good thank u.
welcome deepansh
Dassana, I recently discovered your blog. I have also recently returned to a vegetarian diet and have been looking for good ones to try. Gobi masala was the first recipe I decided to experiment with, as I had a nice head of cauliflower in the fridge. The recipe is wonderful. I just loved it, and I am sure I will be making many more of your recipes in the future. Thanks so much for all of your hard work to share what you know. I wonder, with all of your knowledge, what is your absolute favorite dish to prepare?
thanks michael for sharing positive feedback. glad to read your comment. my favorite is dal makhani and chaat recipes. https://www.vegrecipesofindia.com/dal-makhani-restaurant-style-recipe/
Good recipe
Tried this recipe today and it turned out terrific!! Before this, i only ate cauliflower in pav bhaji, i never liked it in veggies. However, your gobi manchurian and gobi masala have made me a convert
thanks natasha for sharing your positive feedback. glad to know this.
I tried this recipe today . It turned to be awesome . My daughter does not like cauliflower but surprisingly I got a comment that today sabji is too lazeez. As I had already left for office I got the compliments on whats app. Thanks for the wonderful recipe and the step by step instructions that you provide which is just amazing and easy to follow. I have already tried the Rawa Dosa and also the Bhindi Masala posted on your website which turned out to be a hit success.
Would be trying more recipes from your website and sending you the feedback.
welcome prabha. thanks for sharing this sweet feedback and your experience. glad to know this. do try some more recipes.
I tried allmost all recipe . . .its very delicious . . .thank u so much . . & will you suggest me non-veg recipe website . . . As like as yours. . .
welcome tasannum. glad to know this. i don’t know any non-veg site because i don’t check or read non-veg recipes.
I tried this recipe today and it was super awesome.
Would like to try more recipes from ur website.
thanks rekha. yes do try some more recipes.
Hi Dassana,
I have found many of your recipes useful, however I find that most of them use a lot of oil, ghee, other high calorie stuff.
Just wondering if you make this type of food on regular basis at home?
For example, this particular recipe called for 3+2tbsp oil +2 tbsp cream, not to mention the cashews and full fat yogurts. Surely this is not healthy eating.
Can one reduce the oil and still make this kind of recipes? Please advise as you would know
hi katy. most recipes posted on the blog do not use lot of oil or ghee. its only the restaurant style recipes posted that make use of extra butter or oil. the cream used in this recipe is a low fat cream. full fat yogurt has to be added, otherwise low fat yogurt will curdle in the gravy. for a less calorie version, roast or bake the cauliflower in the oven, instead of sauteing them. for sauteing the masala, you can add 1 tbsp oil.
Thanks for the reply, my bad for not exploring more of your amazing recipes.
welcome katy. do read and try some more recipes at your own pace.
Super recipe !
I added beans, carrot and aloo along with the gobi. Turned out delicious.
thanks rachitha. good to know this.
really super dish 🙂
thanks ramya
really a gud try using gobi..always gobi aloo is boring..this is different n taste is yummy..surely all should try 🙂
thanks ramya for sharing this positive feedback on gobi masala recipe.
Thanks a lot for this recipe ! I added some other vegetables I had at hand (leek, carrot, brocoli and pak choi) and the result was great. However I surely try it again soon only with gobi. Keep cooking and posting, we are so lucky that you share your recipes !
welcome françoise. thanks for sharing your positive feedback and variation.
is there any substitute of cream
no. skip cream if you don’t have.
I hav made this twice and it was sooo delicuous–super duper hit! I hav also made few of ur other recipes and they wer loved too.. Thank u so much. U rock!
welcome asma. thanks for sharing positive feedback on recipes.
Awesome recipe …it tasted great ….i just added a teaspoon of butter as garnish in the end . A great dish and i will make it again .
thanks sanjukta for sharing positive feedback.
We had guest over and I tried this recipe – Should say I was in a hurry to get this done.
This was so good that they asked if they would take home some and took it with them. I am a South Indian who really knows basic of North cooking and they were north Indians and they loved it. I love your website. The same day I made your Andra Style Papu = It was Yumalicious to say the least. Love your website. Please never do stop posting. My hunt for a good blog on simple north cooking has ended finally!
thanks a lot aparna for this positive feedback. good to know that your guests also liked the gobi masala 🙂 i won’t stop posting 🙂
I tried this recipe and served with chapathi. Taste was just awesome! Everyone at home said that the quality was restaurant like. Thanks so much for the recipe, with step by step pictures that really helped a lot!
welcome sathya. thanks for sharing this positive feedback on gobi masala recipe. it helps others to try the recipe.
I really enjoyed this gobi masala. I actually added some small potatoes also, otherwise I followed the recipe exactly. I ate 2 small bowlfulls for dinner. Thanks !! 5 stars!
thanks for the review and rating. potatoes and even green peas make a good addition.
Good Morning. I would like to enquire whether we can receive daily or weekly emails of your beautiful recipes. I would very much appreciate anything you have to offer. Thank you.
welcome arthi. currently we email weekly recipes but are planning to stop it now.
I have made this several times and it is outstanding!! Soooo delicious! I don’t eat dairy, but use a cashew cream in place of the yogurt and it is very nice! Really appreciate your recipes!
thanks barbara.
I just want to know how many grams must a full fat yogurt contain?
what grams? i have not understood your question maya.
Hi Dassana,
U r amazing!! your recipes are magic!!
Gobi masala which i tried is just awesome..Thanks a tons..
welcome pavi and big thanks for this positive feedback. glad to know that you liked the gobi masala recipe.
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!
thanks ashley for pointing this out. i have corrected it.
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!
thanks ashley. glad to know that you liked the blog. keep visiting.
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 🙂
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.
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!
thanks babs for the positive feedback. glad to know that you liked the gobi masala recipe.
Can we use frozen cauliflower?
yes you can.
Thanks Dasana .you gave me the basic idea so the you get the credit too .Love you.
welcome hemlata. but i must say you have taken the recipe to another level.
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.
ohh ma. you are a pro hemlata. loved your ideas. i have never thought this way. too good 🙂
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.
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 🙂