Gobi Masala Recipe | Cauliflower Masala Restaurant Style

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Gobi Masala Recipe with step by step photos – This is a creamy, delicious and lightly spiced gobi masala made restaurant style.

gobi masala recipe

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.

soaked gobi florets for gobi masala recipe

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.

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 sauteed cauliflower and keep aside.

sauted cauliflower for gobi masala recipe

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.

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.

tomato-cashew paste for gobi masala recipe

9. Add the tomato-cashew paste and stir.

whisked yogurt for making gobi masala recipe

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.

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 12 to 14 mins on a low flame.

paste to make gobi masala recipe

12. Switch off the stove and then add 3 to 4 tbsp full fat whisked yogurt (curd).

add cream to gobi masala recipe

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.

stir gobi masala spice mixture

14. Stir again and keep the kadai or pan on the fire again. now add the sauteed cauliflower florets and salt as required.

add gobi florets to make gobi masala recipe

Cooking gobi masala

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

cooking - gobi masala recipe

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.

cooking - gobi masala recipe

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.

cooking gobi masala recipe

18. Serve gobi masala with roti or parathas. Here in the below photo, gobi masala is accompanied with parathas and vegetable raita.

gobi masala, gobi masala recipe

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gobi recipe, gobi masala recipe, cauliflower masala recipe

Gobi Masala (Restaurant Style)

4.83 from 39 votes
This is a creamy delicious and lightly spiced gobi masala made restaurant style.
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins

Cuisine North Indian, Punjabi
Course: Main Course

Servings 3 to 4
Units

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 powder
  • 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

  1. * you can skip the yogurt in the recipe if you want. Use full fat fresh yogurt as otherwise the yogurt may curdle while cooking.
  2. If the gravy starts appearing dry then you can add some water.

Nutrition Info Approximate values

Nutrition Facts
Gobi Masala (Restaurant Style)
Amount Per Serving
Calories 299 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 4g25%
Cholesterol 9mg3%
Sodium 815mg35%
Potassium 407mg12%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 5g6%
Protein 3g6%
Vitamin A 875IU18%
Vitamin C 31.1mg38%
Calcium 52mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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109 Comments

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

  2. 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!

  3. 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.

  4. 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

    1. Welcome Tanushree. Glad to know this. Thanks for sharing your positive feedback and kind words.

  5. 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

  6. 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.

    1. thanks a lot khushbu for the feedback on the recipe. lovely idea of sautéing methi leaves in ghee and then adding. thanks for sharing.

  7. 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

  8. 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..

  9. 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.

  10. 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

  11. 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.

  12. 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.

    1. firstly shruthi god bless you thankyou for your kind and honest words 🙂 you touched my heart thanks once again.

  13. 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

    1. surely try the pound cake chandana and let us know how it was? thankyou for your positive words and god bless you too 🙂

  14. 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.

  15. 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.

  16. 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

  17. 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

  18. 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

    1. welcome prabha. thanks for sharing this sweet feedback and your experience. glad to know this. do try some more recipes.

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

    1. welcome tasannum. glad to know this. i don’t know any non-veg site because i don’t check or read non-veg recipes.

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

  21. 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.

  22. Super recipe !
    I added beans, carrot and aloo along with the gobi. Turned out delicious.4 stars

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

  24. 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

  25. 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

  26. 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

  27. 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!

    1. thanks a lot aparna for this positive feedback. good to know that your guests also liked the gobi masala 🙂 i won’t stop posting 🙂

  28. 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

    1. welcome sathya. thanks for sharing this positive feedback on gobi masala recipe. it helps others to try the recipe.

  29. 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!

    1. thanks for the review and rating. potatoes and even green peas make a good addition.

  30. 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

    1. welcome arthi. currently we email weekly recipes but are planning to stop it now.

  31. 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

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

    1. welcome pavi and big thanks for this positive feedback. glad to know that you liked the gobi masala recipe.

  33. 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!

  34. 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!

  35. 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.

  36. 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

    1. thanks babs for the positive feedback. glad to know that you liked the gobi masala recipe.

  37. 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

    1. ohh ma. you are a pro hemlata. loved your ideas. i have never thought this way. too good 🙂

  38. 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 🙂