Gobhi Masala or Cauliflower Curry

Cauliflower is a very versatile vegetable (and my Husband’s favorite!), there are so many different ways in which you can prepare this lovely vegetable (my favorite being the good old Alu Gobhi that my Mom makes, however we will talk about it some other time and let’s talk about Gobhi Masala instead). Gobhi masala is an easy and simple recipe and goes extremely well with rotis, naan, tandoori rotis or just plain steamed rice.



The Spices:
1/4 tsp. cumin seeds
1/4 tsp. fennel seeds
3-4 cloves
1 inch cinnamon stick
1-2 whole cardamom pods
1-2 long dry red chilies
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/2 teaspoon garam masala

The Veggies:
2 teaspoon crushed ginger garlic paste
1 green chili, roughly chopped
1 medium onion, roughly chopped
1 medium tomatoes, roughly chopped
1 cup cauliflower florets (around 8-10 florets)
2 tablespoon chopped cilantro

1 teaspoon oil
Around 1 Cup of Water or As Needed
Salt to taste


Boil the Cauliflower Florets:

  • Boil water in a saucepan.
  • Turn off the heat and add cauliflower florets along with some salt. Close the lid and let the florets sit in water for 4-5 minutes.

Make the Gravy:

  • Heat oil in a pan.
  • Add cumin seeds, fennel seeds, cinnamon, cardamom, dry red chilies and let them sizzle.
  • Then add crushed ginger garlic paste and saute it for 2 minutes or till the raw smell is gone.
  • Now add onions and green chilies and saute them till they become golden brown, this should take 4-5 minutes on medium flame.
  • Add chopped tomatoes and saute for another 2-3 minutes.
  • Start adding all the spices one by one – turmeric powder, red chili powder, coriander powder and garam masala.

Putting it all Together:

  • Mix everything well and cook it for another 2-3 minutes, you can add a little water at this point if the mixture looks dry and starts sticking to the pan.
  • Cool down the mixture and transfer it into the mixer. Add a little water and make a smooth paste, add a little water if needed.
  • Keep the paste aside.
  • Transfer the paste in pan, add 1/2 cup water and cook it for another 2 minutes, now add the cauliflower florets and let them simmer on low to medium flame for 4-5 minutes.
  • Garnish with chopped cilantro and mix.

Serve with rotis, naan, tandoori rotis or just plain steamed rice.


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