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113 Comments

  1. 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.5 stars

  2. Great recipe. Made it for the first time today (Nov 22). That’s not the last time!4 stars

  3. Hii Dassana ,
    I as well as my family just loved this recipe .
    Thanks for such a recipe .
    ????????

  4. 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!

    1. 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.

      1. I will get those ingredients though and can’t wait to taste the full flavour of your original recipe. Enjoy the rice!

  5. 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?5 stars

    1. 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.

  6. 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…5 stars

  7. 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.5 stars

  8. 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.

  9. 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.5 stars

  10. 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..

  11. 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.

    1. 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.

  12. Awesome Amit! I tried many other gobhi masala recipes from other blogs but none turned out to be this “masaledar”. Thanks a lot! 🙂4 stars

  13. 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.

  14. 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.

  15. 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 🙂5 stars

  16. 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.5 stars

    1. 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.

  17. 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.

    1. 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.

  18. 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?5 stars

  19. 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

  20. 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.5 stars

  21. I tried allmost all recipe . . .its very delicious . . .thank u so much . . & will you suggest me non-veg recipe website . . . As like as yours. . .

  22. I tried this recipe today and it was super awesome.
    Would like to try more recipes from ur website.

  23. 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

    1. 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.

  24. really a gud try using gobi..always gobi aloo is boring..this is different n taste is yummy..surely all should try 🙂4 stars

  25. 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 !5 stars

  26. 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!5 stars

  27. 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 .5 stars

  28. 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!

  29. 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!5 stars

  30. 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!

  31. 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.5 stars

  32. 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!5 stars

  33. Hi Dassana,
    U r amazing!! your recipes are magic!!
    Gobi masala which i tried is just awesome..Thanks a tons..5 stars

  34. 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!

  35. 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!

  36. 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 🙂

    1. 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.

  37. 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!5 stars

  38. 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.5 stars

  39. 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.5 stars

    1. 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 🙂