Gobi Masala Recipe with step by step photos – This is a creamy, delicious and lightly spiced gobi masala made restaurant style.
This is an easy recipe that tastes like the gobi masala that is served in restaurants. There are many gobi recipes that taste great. This is one such awesome recipe.
Gobi or cauliflower is a weekly veggie that I get at home. Usually, I try different recipes with gobi at times. On most occasions, I make this Aloo gobi. If not aloo gobi, then I make gobi paratha or a Mix veg curry or the cauliflower is added to biryani, pulao or pav bhaji.
While making any gobi recipe, I always suggest blanching the cauliflower to get rid of insects or worms.
The gobi masala recipe is easy and simple to make. Since the curry has more restaurant like flavors it goes very well with rotis, naan, tandoori roti or cumin rice or just plain steamed rice.
As a variation apart from cauliflower you can also add steamed or boiled veggies. Addition of potatoes and green peas will go very well in this gravy.
If you are looking for more Gobi recipes then do check:
How to make cauliflower masala
Preparation
1. Chop 1 medium sized gobi/cauliflower into medium florets. Rinse well and keep aside. heat 3 cups water with salt till it 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 1 medium sized onion and crush the ginger-garlic (3-4 garlic + ½ inch ginger). Also, grind the tomato-cashews (2 medium sized tomatoes + 1 tbsp whole cashews) to a smooth paste on high speed in a blender with very little water… As if there is too much water, then the mixture starts spluttering when sauteing 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 sauteed cauliflower and keep aside.
Making gobi masala
5. in the same pan or kadai, add 2 tbsp oil. Add 1 bay leaf and ½ tsp caraway seeds. Fry for a few seconds or till the oil becomes 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 – 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp red chili powder, ½ tsp garam masala powder and ¼ tsp turmeric powder.
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 12 to 14 mins on a low flame.
12. Switch off the stove and then add 3 to 4 tbsp full fat whisked yogurt (curd).
13. 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 and then add the cauliflower and simmer for a minute.
14. Stir again and keep the kadai or pan on the fire again. now add the sauteed cauliflower florets and salt as required.
Cooking gobi masala
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 to 15 minutes or more till the florets are cooked completely. keep on checking at intervals. If the water dries up, then you can always add some more water.
17. Lastly add ½ tsp crushed kasuri methi (dry fenugreek leaves), 2 tbsp low fat cream and a pinch of nutmeg powder. Stir the curry.
18. Serve gobi masala with roti or parathas. Here in the below photo, gobi masala is accompanied with parathas and vegetable raita.
Please be sure to rate this recipe in the recipe card below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Gobi Masala (Restaurant Style)
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
- 3 to 4 tablespoon full fat fresh curd (yogurt) - whipped till smooth (optional) * check notes
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 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 - 25% to 35% low fat
- 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 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.
- 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 to 10 mins.
- 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.
- If the gravy starts appearing dry then you can add some water.
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