Punjabi Gobi Masala Recipe | Cauliflower Masala Curry Recipe
North Indian Curry
Gobi Masala curry is a luscious and tasty north indian dish that can be paired up with roti, steamed rice, jeera rice, fried rice, chapathi, paratha, peas pulao, jeera pulao and nan.
1 Medium Sized Gobi (Cauliflower)
3 Tbsp Oil to Saute the Gobi
1/4 Tsp Turmeric Powder
1/2 Tsp Red Chilli Powder
1/2 Tsp Garam Masala Powder
1 Medium Sized Finely Chopped Onion
1 Tbsp Fresh Curd (Yogurt) whipped till smooth (optional to whip)
1/2 Tsp Cumin Powder
2 Tsp Ginger Garlic Paste
1 Tsp Coriander Powder
Salt To Taste
2 Cups of Water
1 Bay Leaf (Indian Tej Patta)
1/2 Tsp Fenugreek Leaves (Crushed Kasuri Methi)
1/2 Tsp Shah Jeera (Caraway Seeds)
2 Tbsp Oil for Curry
2 Tbsp Low Fat Cream
1 Tbsp Whole Cashews
2 Medium Sized Tomatoes
To Saute The Cauliflower
Main Ingredients To Prepare Gobi Masala
For Making The Paste
To Prepare Gobi Masala
Clean the gobi in water and chop into small pieces.
Heat 3 cups of water and add salt to it. Heat till the water starts boiling.
Turn off the flame and add the gobi pieces to the hot water. Cover with lid and keep aside for 15 minutes.
Grind the cashews and tomatoes to a smooth paste in a blender with a very little water.
Take out the paste from the blender and keep aside.
To Saute Gobi For Making Gobi Masala
Drain the water and dry the gobi pieces to keep them aside.
Heat oil in a kadai or pan.
Add the gobi pieces to the oil and saute them on a low to medium flame till the pieces start getting light brown spots on them.
After 8 to 10 minutes, remove the gobi pieces and keep aside.
To Make Gobi Masala
Add 2 Tbsp of oil, bay leaf and caraway seeds to the same pan or kadai.
Fry them for few a seconds till you can get the oil aroma.
Add the chopped onions. Saute till they turn into golden colour and caramelized.
Now add the ginger garlic paste and fry till the raw aroma fades off.
Add the tomato cashew paste and stir well.
Add all the coriander, red chilli, turmeric, cumin and garam masala spice powders.
Saute and stir the gravy till the oil starts to leave the sides of the masala.
Turn off the flame and add the curd / yogurt.
Stir and add 1 to 1 and 1/2 cups of water or as required less / more.
Keep stirring and turn on the flame for kadai or pan.
Add the sauted gobi pieces and salt. Stir and cover the pan with a lid.
Cook the gobi masala for about 10 to 15 minutes on a low to medium flame or until the pieces are cooked completely.
Now add the crushed kasuri methi, cream to the recipe and stir well. Turn off the flame and transfer the curry into a bowl.
Tada! Serve the gobi masala curry hot with rice, chapathi, roti or nan.
* Adding curd to the recipe is optional. So you can skip the yogurt / curd if you need.
* If the gravy becomes dry, add some water as per your required consistency.