Gobi Masala Recipe

Last Updated On: Dec 24, 2024 by Sharmilee J

Gobi Masala is a popular North Indian dish where gobi is cooked in a aromatic onion tomato gravy. Gobi Masala is an ideal accompaniment for roti, chapathi and for rice meal too. Learn to make Gobi Masala with step by step pictures.

Gobi or Cauliflower Masala is one of my favorite side dish for roti. I wanted to try it this way after watching a TV show and finally gave a try and hubby loved it so much. Adding cream and kasoori methi gives it a restaurant kind of flavor, I am sure you will agree with me after tasting this. Mittu loves gobi 65 and is slowly starting to taste gravy kind too so this recipe is a winner at home.

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About Gobi Masala
Gobi Masala Ingredients
How to make Gobi Masala Step by Step
Expert Tips
Serving and Storage
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About Gobi Masala

Gobi Masala is made by cooking cauliflower also known as gobi in an onion tomato base gravy. Gobi Masala is one of the popular restaurant side dish to pair with flat breads. This homemade version comes close in taste to the restaurant style.

‘Gobi’ in Hindi means cauliflower and ‘Masala’ means spices and here it refers to onion tomato masala so Gobi Masala translates to cauliflower cooked in onion tomato masala. This is a thick creamy gravy usually served with rice or roti.

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Gobi Masala Ingredients

Cauliflower – Choose a medium sized cauliflower, cut into small florets and use it.
Onion, Tomato – Chopped onion is sauteed and tomato is pureed and added.
Ginger garlic paste – Ginger garlic paste is added for flavor.
Spice powders – Red chili powder, Coriander powder and Garam masala powders are added.
Milk, cream – Milk and cream adds richness and creaminess to the gravy.
Kasoori methi, Coriander leaves – Kasoori methi and coriander leaves are added for flavor and garnish.
Tempering – A tempering is made with oil, shahi jeera, cinnamon, cloves, cardamom and green chilies.

How to make Gobi Masala Step by Step

1.Cook cauliflower with little salt until soft but not too mushy(may be parboiling is ok too),Drain water and set aside. Heat oil in a pan – add the items under ‘to temper’ allow it to crackle. Then add ginger garlic paste, onion and green chilies saute till golden brown.

2.Then add tomato puree along with red chili powder, garam masala powder and coriander powders. Fry until the masalas raw smell leaves may be for 3-5mins. Then add 1/4 cup water, allow it to boil and cook for few minutes, allow it to shrink to a thick gravy. Add required salt.

3.Then add cream+milk and mix well. Allow it to boil for few mins in low flame. Make sure you simmer after milk is added and keep stirring continuously to avoid curdling.

4.Once it comes as a gravy add kasoori methi then cooked cauliflower and mix well and allow it to boil until the gravy is well coated and blends with the cauliflower. Finally garnish with coriander leaves and switch it off.

Serve hot with rotis or pulao or even plain steamed rice.

Expert Tips

For a more richer creamier version add fully cream and skip milk.
If you parboil cauliflower then while adding add 1/4 cup water and allow it to cook well.
Adding kasoori methi gives a nice flavor so don’t skip it.
You can make it even more dry gravy kind too.

Serving and Storage

Gobi Masala can be served with rice, roti etc. This keeps well in fridge for 2 days, reheat and serve it.

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