Masala Gobi

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Matki Usal(Sprouted Matki or moth with spices), Spicy Chicken Chilli , ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Narthangai Pachadi

Rate This Recipe


  • 1- large cauliflower
  • 1 tbsp -poppy seeds
  • 1 tbsp- cashew nuts broken into pieces
  • 10 g- ginger
  • 6 flakes -garlic
  • 2 -green chillies
  • 2- large onions chopped finely
  • 2 -tomatoes chopped finely
  • 1/2 tsp -turmeric powder
  • 1/2 tsp -red chilli powder
  • 1 tbsp -coriander powder
  • 1/2 tsp -cumin powder
  • 1 large tbsp- curd (beaten)
  • onion rings, lemon ridges & coriander leaves for garnishing

How to Make Masala Gobi

  • Immerse cauliflower for half an hour in boiling water with 2 tsp salt. Drain it and keep aside.
  • Grind poppy seeds and cashew into a paste adding water.
  • Grind ginger, garlic, and green chillies into a paste.
  • Heat oil and fry onions till golden brown.
  • Add ginger-garlic paste, tomatoes, turmeric, coriander, cumin and chilli powders
  • Add little water and cook till tomatoes are pulpy. Now add curd and stir fry till well blended & till oil separates.
  • Now gently lower the cauliflower and fry for 3 minutes on each side to coat the masala ending with the stump side down.
  • Cover with a tight lid and cook on high for 2 minutes. Reduce heat and cook till the cauliflower is done.
  • Add cashew paste and a little water to make it into a gravy.
  • Remove from heat. Place cauliflower on serving dish. Pour masala over the cauliflower. Serve hot, garnished with onion rings, lemon ridges and coriander leaves. Goes well with naan or phulkas.