Gobi butter masala is a delicious and creamy masala made with cauliflower, onions, tomatoes and spices. It is a popular North Indian dish which goes well with rotis, naans and rice. This recipe is very similar to paneer butter masala. But here instead of paneer, cauliflower is used for this recipe. The onion-tomato based gravy along with spices gives a unique taste to the cauliflower. This dish is also simple and quick to make. Do try this recipe and enjoy. Happy cooking!!
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Prep Time : 30 mins
Cook Time : 20 mins
Servings : 4 persons
North Indian cuisine
INGREDIENTS
Cauliflower – 1 (medium sized)
Turmeric powder – 1/4 teaspoon
Coriander powder – 1 teaspoon
Cumin (jeera) powder – 1/2 teaspoon
Red chilli powder – 1/4 teaspoon (optional)
Garam masala – 1 teaspoon
Kasoori methi (dry fenugreek leaves) – 1/2 teaspoon
Butter – 2 tablespoons
Tejpatta or bay leaf – 1 small sized
Cumin seeds – 1/2 teaspoon
Black cloves or lavang – 2
Green cardamom – 2
Salt to taste
Chopped coriander leaves – 2 tablespoons
TO BE GROUND TO A SMOOTH PASTE
Onion – 1 (chopped roughly)
Tomatoes – 3 (medium sized chopped roughly)
Garlic cloves – 5 to 6
Ginger – 1 inch small piece
Red chillies – 5
Cashewnuts – 1 tablespoon
HOW TO MAKE OR PREPARE GOBI BUTTER MASALA RECIPE
Wash and chop the cauliflower into medium pieces. Heat enough water with salt in it. Once it reaches a nice boil, add the cauliflower pieces. Then switch off the flame and let it rest for 20 minutes. Then drain the water and keep the cauliflower pieces aside. Heat 1 tablespoon of butter in a pan or kadai on medium flame.
Add onions, garlic cloves and ginger. Saute till the onions become translucent and light golden colour. Add the chopped tomatoes. Mix well.
Add red chillies, cashew nuts and salt. Cook till the tomatoes become little soft. Add turmeric powder, coriander powder, red chilli powder and cumin powder. Mix well.
Saute for a minute and switch off the flame. Let the mixture cool down completely. Take the mixture to a grinder.
Grind the mixture to a smooth paste without adding water. Heat another 1 tablespoon of butter in the same pan.
Add tejpatta, cardamoms, black cloves and cumin seeds. Saute for a minute on low flame. Add the boiled cauliflower florets and stir fry for 2-3 minutes, till it gets well blended with the whole spices.
Add the ground paste and half cup of water. Stir very well. Cook on a low to medium flame for 5-7 minutes. (Adjust water and bring it to a medium consistency.)
Add garam masala and kasoori methi and give a good mix. Cook for another 2 minutes on a low flame. Garnish with chopped coriander leaves. Switch off the flame.
Delicious gobi butter masala is ready to be served. Serve with rotis, naans, parathas or rice.
NOTES/TIPS
Do not skip cashewnuts as it gives a nice and rich taste to the curry.
You can also add fresh cream or plain yoghurt to a give an enhanced taste.
Add kashmiri red chillies to a give a deep red colour to the curry.
