Gobi Masala Recipe – Ingredients
Recipe Category: Sidedish | Recipe Cuisine: North Indian
Cauliflower – 1 medium sized (cut into bite sized florets)
Onion – 1 chopped finely
Tomato puree – 3/4 cup(from 2 tomatoes)
Ginger garlic paste– 1 tsp
Red Chilli powder – 1 tsp
Garam masala powder– 1/4 tsp
Coriander powder – 1/2 tsp
Milk + Cream– 1/4 cup
Kasoori Methi – 1/4 tsp
Coriander leaves – just to garnish
Salt – to taste
Oil – 1 tsp
Shahi Jeera – 1/2 tsp
Cinnamon – 1/4 inch piece
Cloves – 2
Cardamom – 1
Green chillies – 1 chopped finely
- 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 chillies saute till golden brown.
- Then add tomato puree along with red chilli 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 mins…allow it to shrink to a thick gravy.Add required salt.
- 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.
- 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.
- 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 flavour so dont skip it.
- You can make it even more dry gravy kind too.