Gobi Masala Recipe: Here’s a vegetarian dish that’s a highly sought-after item on North Indian restaurant menus nationwide – Gobi Masala. Although it requires a detailed list of ingredients, if you follow the recipe closely, it’s not overly challenging. The end result is a scrumptious, creamy, and delicately spiced Cauliflower Masala that truly captures the flavors and texture of restaurant-style cooking. You won’t need to dine out to savor this dish anymore. This Indian-style cauliflower dish is definitely worth a try.
About Gobi Masala Recipe:
Cauliflower, known as “gobi” in Hindi, is readily available year-round in many regions of the country. However, I must say that the flavors that emerge in this Gobi Masala recipe, particularly with winter cauliflower, are truly exceptional. This dish is particularly cherished during the cold winters in North India.
It’s undeniable that cauliflower is a versatile vegetable that can be used in countless ways to create stunning and delicious dishes. For example, one of the most beloved dishes is roasted whole cauliflower in a creamy makhani gravy, also known as gobi musallam.
I’d say this dish is a close second favorite to my restaurant-style Cauliflower Masala. I hope to refine the recipe and share it soon!
Everyone in my household enjoys this Gobi Masala ever since I developed this version of the recipe. They actually prefer having it at home rather than going out to a restaurant.
With this specific Cauliflower Masala recipe, you can recreate the dish with a similar taste to that of a restaurant, but in a cleaner and more hygienic environment, using the highest quality ingredients available. There’s absolutely no compromise on quality. Additionally, you can serve it with your choice of Indian flatbread, steamed rice, or both.
Furthermore, while you have fresh cauliflower at home, there are countless other dishes you can experiment with using this delightful vegetable. Explore these Gobi recipes for more amazing dishes featuring this lovely veggie.
Ingredients: Gobi Masala Recipe
For sautéing the cauliflower:
- 1 medium head of cauliflower
- 3 tablespoons oil
Main ingredients for Gobi Masala:
- 1 medium-sized onion, finely chopped
- 3 to 4 cloves of garlic + ½ inch ginger, crushed or made into a paste
- 3 to 4 tablespoons full-fat fresh yogurt, whipped till smooth (optional)
- ¼ teaspoon turmeric powder
- ½ tbspn red chili powder or cayenne pepper
- ½ teaspoon Garam Masala
- 1 teaspoon Coriander Powder
- ½ teaspoon cumin powder
- 1 small Indian bay leaf
- ½ teaspoon caraway seeds
- ½ teaspoon crushed dry fenugreek leaves
- 1 to 1.5 cups water
- 2 tablespoons low-fat or light cream (25% to 35% fat) or 1 tablespoon heavy cream
- 2 tablespoons oil for the curry
- Salt to taste
To make the paste:
- 2 medium-sized tomatoes
- 1 tablespoon whole cashews
Instructions: Gobi Masala Recipe
Preparation for Gobi Masala:
- Chop the cauliflower into medium-sized florets, rinse well, and set aside.
- Heat 3 cups of water with salt until it begins to boil.
- Turn off the heat and add the cauliflower florets to the hot water. Cover and set aside for 15-20 minutes.
- Meanwhile, chop the onion and crush the ginger-garlic in a mortar-pestle.
- Grind or blend the tomatoes and cashews into a smooth paste in a blender with a small amount of water. Ensure the paste is smooth without excess water.
- Keep the tomato-cashew paste aside.
Sautéing the Cauliflower for Making Gobi Masala:
- Drain the cauliflower florets and pat them dry.
- Heat oil in a kadai or wok until shimmering.
- Cook the blanched cauliflower florets in oil over low to medium heat until they acquire a light brown coloration, typically taking around 8 to 10 minutes.
- Remove the sautéed cauliflower and set aside.
Making Gobi Masala:
- In the same pan, add 2 tablespoons of oil. Add the bay leaf and caraway seeds and fry until aromatic.
- Add the diced onions and cook until they turn golden and caramelized.
- Add the ginger-garlic paste and sauté until the raw aroma dissipates.
- Stir in the tomato-cashew paste and cook.
- Incorporate the spice powders: coriander, cumin, red chili, garam masala, and turmeric. Sauté until the oil starts to separate from the masala.
- Turn off the heat and add the whisked yogurt. Stir well, then add 1 to 1.5 cups of water, adjusting according to the cauliflower’s cooking time and texture.
- Bring the mixture to a boil, then add the cauliflower and simmer for a minute.
- Stir in the sautéed cauliflower florets and salt. Cover the pan with a tight lid.
- Simmer the cauliflower masala over a low to medium flame for about 10 to 15 minutes, or until the cauliflower is thoroughly cooked, checking occasionally.
- Finally, add the crushed kasuri methi, cream, and a pinch of nutmeg. Stir well and turn off the heat.
- Serve the Gobi Masala hot with rotis, naan, or rice.
Notes:
- You can omit the yogurt if desired. Use full-fat fresh yogurt to prevent curdling. Ensure the yogurt is not too sour, as it may make the curry tangy.
- If the gravy appears dry, add some water as needed.
- Adjust the spices according to your taste preferences.
Conclusion:
Gobi Masala Recipe is a flavorful and versatile dish that can be enjoyed by everyone. With the right combination of spices and ingredients, you can create a delicious and satisfying meal at home. Experiment with the recipe, adjust the spices to your liking, and enjoy this classic North Indian dish with your favorite sides.
FAQs about Gobi Masala Recipe
Can I skip the yogurt in the recipe?
Yes, you can omit the yogurt if desired. However, if you choose to use yogurt, make sure it’s full-fat fresh yogurt to prevent curdling. Also, ensure the yogurt isn’t too sour, as it may result in the curry being overly tangy.
What should I do if the gravy appears dry?
If the gravy appears dry during cooking, you can add some water as needed to achieve the desired consistency. Adjust the amount of water according to your preference.
Can I adjust the spices according to my taste preferences?
Absolutely! Feel free to adjust the spices in the Gobi Masala recipe according to your taste preferences. You can increase or decrease the amount of spice powders like red chili powder, garam masala, coriander powder, and cumin powder to suit your liking.
How do I know when the cauliflower is fully cooked?
You’ll know the cauliflower is fully cooked when it becomes tender and easily pierced with a fork. Cook the cauliflower masala over low to medium flame for approximately 10 to 15 minutes, checking intermittently to ensure it’s cooked to your desired level of tenderness.
What can I serve with Gobi Masala?
Gobi Masala pairs well with various Indian bread like rotis, naan, or rice. You can choose your preferred accompaniment based on your taste preferences and dietary preferences.
