Gobi Masala is a popular North Indian dish where cabbage is cooked in aromatic onion tomato gravy. Gobi masala is also a perfect accompaniment to roti, chapatti and rice. Learn how to make Gobi Masala with step by step pictures.
Gobi or cauliflower masala is one of my favorite side dishes for roti. I wanted to try it this way after watching a TV show and finally I tried it and my husband loved it. The addition of cream and kasoori methi gives it a restaurant like taste, I am sure you will agree with me after you taste it. mittu loves Gobi 65 And gradually the taste of gravy also started coming in hence this recipe is a winner at home.
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About Gobi Masala
Gobi masala is made by cooking cauliflower, also known as gobi, in onion tomato gravy. Gobi masala is one of the popular restaurant side dishes to pair with flat bread. This home version comes closer to the restaurant style in taste.
In Hindi ‘Gobi’ means cauliflower and ‘Masala’ means spices and here it refers to onion tomato masala, hence gobi masala translates to cauliflower cooked in onion tomato masala. It is a thick creamy gravy usually served with rice or roti.
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Cabbage Masala Ingredients
- Cauliflower – Choose medium sized cauliflower, cut it into small pieces and use.
- onion, tomato Fry the chopped onion and puree the tomato and mix it.
- ginger garlic paste Ginger garlic paste is added for taste.
- spice powder – Red chili powder, coriander powder and garam masala powder are mixed.
- Milk, Cream – Milk and cream add sweetness and creaminess to the gravy.
- Kasoori Fenugreek, Coriander Leaves – Kasuri fenugreek and coriander leaves are added for taste and garnish.
- tempering – Tadka is made from oil, royal cumin, cinnamon, cloves, cardamom and green chilli.
How to make Gobi Masala step by step
1. Cook the cauliflower with a little salt until soft but not too mushy (parboiling is also fine), drain the water and keep aside. Heat oil in a pan – add the things under ‘Tadka’ and let it splutter. Then add ginger-garlic paste, onion and green chilli and fry till it turns golden.
2. Then add tomato puree along with red chili powder, garam masala powder and coriander powder. Fry for 3-5 minutes until the raw smell goes away from the spices. Then add ¼ cup water, let it boil and cook for a few minutes, letting it reduce into a thick gravy. Add salt as required.
3. Then add cream + milk and mix well. Let it boil for a few minutes on low flame. Make sure that after adding the milk you boil it and keep stirring it continuously to avoid curdling.
4.Once it comes into gravy form, add kasoori methi and then cooked cauliflower and mix well and let it simmer until the gravy is well covered and mixed with the cauliflower. Finally, garnish it with coriander leaves and close it.
Serve with hot roti or pulao or plain boiled rice.
Expert Tips
- Add the cream entirely and omit the milk for a richer creamy version.
- If you boil cauliflower lightly then add ¼ cup of water while adding it and let it cook thoroughly.
- Adding Kasoori Methi gives good taste so do not skip it.
- You can make it with even drier gravy.
serving and storage
Gobi masala can be served with rice, roti etc., it keeps well in the refrigerator for up to 2 days, reheat and serve.
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📖 Recipe Card
Gobi Masala Recipe
Gobi Masala is a popular North Indian dish where cabbage is cooked in aromatic onion tomato gravy. Gobi masala is also a perfect accompaniment to roti, chapatti and rice. Learn how to make Gobi Masala with step by step pictures.
Material
to get angry
- 1 small spoon Oil
- one and a half small spoon Shahi Jeera
- ¼ inches cinnamon stick
- 2 cloves
- 1 Cardamom
- 1 finely chopped green chillies
Instruction
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Cook the cauliflower with a little salt until soft but not too mushy (parboiling is also fine), drain the water and keep aside. Heat oil in a pan – add the things under ‘Tadka’ and let it splutter. Then add ginger-garlic paste, onion and green chilli and fry till it turns golden.
-
Then add tomato puree along with red chili powder, garam masala powder and coriander powder. Fry for 3-5 minutes until the raw smell goes away from the spices. Then add ¼ cup water, let it boil and cook for a few minutes, letting it reduce into a thick gravy. Add salt as required.
-
Then add cream + milk and mix well. Let it boil for a few minutes on low flame. Make sure that after adding the milk you boil it and keep stirring it continuously to avoid curdling.
-
When it turns into gravy, add Kasoori Methi and then cooked cauliflower and mix well and let it boil until the gravy is well covered and mixed with the cauliflower. Finally, garnish it with coriander leaves and close it.
-
Serve with hot roti or pulao or plain boiled rice.
notes
- Add the cream entirely and omit the milk for a richer creamy version.
- If you boil cauliflower lightly then add ¼ cup of water while adding it and let it cook thoroughly.
- Adding Kasoori Methi gives good taste so do not skip it.
- You can make it with even drier gravy.
nutrition Facts
Gobi Masala Recipe
Quantity per serving (75 grams)
calories 188
Calories from Fat 45
% daily value*
thick 5 grams8%
saturated fat 1 g6%
Trans Fat 0.01 grams
Polyunsaturated Fat 1 g
Monounsaturated Fat 2g
cholesterol 4mg1%
sodium 2161 mg94%
potassium 1491 mg43%
carbohydrates 34 g11%
fiber 11 grams46%
sugar 15 grams17%
protein 9 grams18%
Vitamin A 1194iu24%
vitamin C 157 mg190%
calcium 153 mg15%
Iron 4mg22%
*Percent Daily Values are based on a 2000 calorie diet.
