Go Back
–+ servings
gobi masala recipe
Print Recipe
5 from 1 vote

Gobi Masala - Cauliflower Masala

Gobi masala is a delicious restaurant style cauliflower masala that you can serve with rice or roti.
Vegan, gluten free and ready in 30 minutes, moderately spiced with robust flavors, this masala is a real treat for all gobi or cauliflower lovers. I am sharing both stovetop and instant pot cauliflower masala recipes.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Side Dish
Cuisine: Indian
Keyword: gobi masala
Servings: 3
Calories: 182kcal
Author: Harini

Ingredients

  • 2 cups cauliflower florets separated.
  • 3/4 cup medium onion finely chopped
  • 4 tomatoes pureed, 2 cups puree
  • 15 cashews ground to fine paste with 1/4 cup water
  • 1 teaspoon ginger minced
  • 1 teaspoon garlic minced
  • 1 teaspoon chili powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1/4 cup almond milk or coconut milk optional
  • salt
  • 2 tablespoons oil

Whole spices:

  • 2-3 cloves
  • small cinnamon stick
  • 1 black cardamom
  • 2 green cardamom
  • 1/2 teaspoon cumin or fennel seeds
  • 1 bay leaf

Instructions

  • Break cauliflower into bite size florets. Bring plenty of water to boil in a pot. Add cauliflower florets along with a pinch of turmeric and salt. Let it boil for 5-7 minutes. Drain and set aside.
  • Heat oil in a pan. Add the drained gobi (cauliflower) florets and saute well in medium flame till the gobi florets turn to slight golden color. Remove the cauliflower florets to a plate and set aside. This is an optional step, you can directly add the blanched florets in curry too.
  • Soak 15 cashews in warm water and grind to a smooth paste. Set aside.
    cashews soaked in warm water
  • In the same oil add the whole spices (cumin seeds, bay leaf, black and green cardamom, cloves, cinnamon stick) and saute well for 4-6 minutes.
  • Add finely chopped onions and saute well till the color changes slightly.
  • Add minced ginger and 2 cloves garlic and saute well till the raw smell goes off. Add slit green chilies and saute well.
  • Add tomato puree and mix well. Cook for 4-6 minutes. You can also add 1 tablespoon tomato sauce or tomato paste for more color.
  • Now add the spice powders- 1vteaspoon red chilli powder, 1/2 teaspoon garam masala powder, 1/2 teaspoon turmeric powder and 1 teaspoon coriander powder.
  • Mix well and cook till the tomato puree thickens and leaves out oil.
  • Add cashew paste and almond milk. Mix well and cook for 3-4 minutes.
  • Add 1/2 cup water, salt to taste and bring the whole curry to a boil.
    Once the curry has thickened to desired consistency, add the sautéed cauliflower florets and chopped baby corns( if adding).
  • Simmer for 3-4 minutes. Add crushed kasuri methi chopped coriander leaves, lemon juice and mix well. Remove from flame, serve gobi masala hot with rice or roti.

Notes

1. You can saute some finely chopped capsicum along wit onions for more flavor.
2.Do not boil for long time after adding cream

Nutrition

Serving: 3servings | Calories: 182kcal | Carbohydrates: 14g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 41mg | Potassium: 691mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1568IU | Vitamin C: 56mg | Calcium: 48mg | Iron: 2mg