• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

My Cooking Journey logo

  • Home
  • Recipes
menu icon
go to homepage
  • Home
  • Recipes
search icon
Homepage link
  • Home
  • Recipes
×

Home » Side Dishes » Curry , Poriyal and Subzi

Published: Dec 26, 2014 · Modified: Jan 24, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Gobi Butter Masala | Cauliflower In Creamy Gravy

Jump to Recipe

Cauliflower in any form is our favorite and one of our favorite recipe to make is the Gobi Butter Masala. This cauliflower subzi / curry works great with roti or rice.

Gobhi Butter masala served in a plate

We are in our last week of the month and the year. This year just flew by with lot of changes for me and my family. Hope the year ahead brings all of us peace and happiness in whatever we do. For the last week, I am doing one of my favorite themes in the blogging marathon, the bookmarked theme.

Being in the blogging field, I am always surrounded by recipes and food photographs. Over the period of time, I have bookmarked several (read uncountable) number of recipes and this is a theme, where I can showcase them.

We eat roti’s quite often in our house and hence a new subzi is always welcome. When I came across this recipe in PJ’s space, I was very intrigued by the name of the recipe.

Sign up to my newsletter

I have always made paneer butter masala, but the same rich gravy with cauliflower was very interesting. We all like cauliflower in our house and hence I had no issues trying out the recipe right away.

How to cook the cauliflower?

The subzi is a great hit and we all love it. One thing I have learned over the period is pan frying or sautéing the cauliflower before adding it to the gravy helps keep its shape intact and not become mushy.

Earlier I always used to fear making cauliflower subzi because I always made it mushy and it was not very pleasant. Pan frying the cauliflower brings out the wonderful nutty flavor of the vegetable and also helps retain its shape.

If you are looking to try a Kurma kind of recipe with cauliflower, then give this Cauliflower Kurma a try. 

I have followed the cauliflower subzi recipe almost exactly except I did not use cream and used low fat milk instead. I did not miss the cream in the recipe for the reason it had rich gravy with cashew nuts in it and did not add the poppy seed that was in the original recipe.

Gobhi Butter masala served with roti

Preparation time – 15 minutes
Cooking time – 40 minutes
Difficulty level – easy
Recipe adapted from - Seduce Your Taste buds

Ingredients to make Gobi Butter Masala

  • Cauliflower – 1 medium (florets removed)
  • Green peas – ½ cup (I used frozen green peas)
  • Red chili powder – 1 ½ teaspoon ( I used Kashmiri red chili powder)
  • Garam Masala – 1 tsp
  • Salt – to taste
  • Kasuri methi (dried fenugreek) – 1 tsp
  • Milk – 1 cup
  • Butter / oil – 1 tablespoon + 1tbsp

For the Masala

  • Onion – 1 (chopped)
  • Tomatoes – 3 (chopped)
  • Garlic – 3 cloves
  • Ginger – 1 inch piece
  • Kasuri methi – 2 tsp
  • Cashew nuts – 10
  • Cloves – 4
  • Cardamom – 2
  • Cinnamon – 1 inch stick
  • Butter / oil – 1 tsp

Procedure to make Gobhi Butter Masala

  • Remove the florets from the cauliflower and clean them.
  • In a large pan, heat 1 tablespoon of butter or oil or a mix of both and add the florets. Sauté / pan fry the florets until they are evenly browned on all the sides. Make sure the pan is large enough to fit the florets in one layer. Do not crowd the pan as that might begin to steam the cauliflower and make it soft. If the pan is not large enough fry them in batches. This step ensures that the florets retain its shape when cooked in the gravy and also releases the natural nutty flavor of the vegetable. Remove the florets and keep it aside.
Adding cauliflower in pan

To make the masala

  • In the same pan or a smaller one add 1 teaspoon of butter or oil and heat it. Now add the spices (cloves, cardamom, and cinnamon) and fry it for a minute. Then add the ginger, garlic, and onion and sauté it until the onions are golden brown. Add the tomato and cook until soft. Now add the cashews and the Kasuri methi and cook it for 2 more minutes. Remove from heat and let it cool down. Transfer the whole thing to a blender jar and grind it until smooth.
making masala paste with onions, tomatoes and cashews
  • In the same large pan, heat the remaining 1 tablespoon of butter/oil and add the ground masala paste. Add the red chili powder, garam masala and salt and mix well. Fry this paste for about 4-5 minutes or until the oil releases.
  • Add the milk and about 1 cup of water and then cook it in low flame for about 5 minutes. Once the milk is added, do not heat it on high heat as the milk might curdle.
  • Now add the roasted cauliflower and the green peas and check for the consistency of the gravy. If it is too thick then add more water.
  • Cook it for about 8-10 minutes and then serve the Gobi Butter Masala hot with roti, paratha or rice.
Cooking Gobi Butter masala
Gobhi Butter masala is ready and served

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Gobhi Butter Masala in a Plane

Gobi Butter Masala | Cauliflower In Creamy Gravy

Cauliflower in any form is our favorite and one of our favorite recipe to make is the Gobi Butter Masala. This cauliflower subzi / curry works great with roti or rice.
No ratings yet
Print Pin Rate
Course: Side Dish
Cuisine: Indian
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 people
Calories: 127kcal
Author: Sandhya Ramakrishnan

Equipment

  • saute pan
  • spatula

Ingredients

  • 1 medium Cauliflower Florets removed
  • ½ cup Green peas I used frozen green peas
  • 1 ½ teaspoon Red chili powder I used Kashmiri red chili powder
  • 1 teaspoon Garam Masala
  • to taste Salt
  • 1 teaspoon Kasuri methi Dried fenugreek
  • 1 cup Milk
  • 1 tablespoon Butter / oil

FOR THE MASALA –

  • 1 Onion Chopped
  • 3 Tomatoes Chopped
  • 3 cloves Garlic
  • 1 inch piece Ginger
  • 2 teaspoon Kasuri methi
  • 10 Cashew nuts
  • 2 Cardamom
  • 1 inch stick Cinnamon
  • 1 teaspoon Butter / oil

Instructions

  • Remove the florets from the cauliflower and clean them.
  • In a large pan, heat 1 tablespoon of butter or oil or a mix of both and add the florets. Sauté / pan fry the florets until they are evenly browned on all the sides. Make sure the pan is large enough to fit the florets in one layer. Do not crowd the pan as that might begin to steam the cauliflower and make it soft. If the pan is not large enough fry them in batches. This step ensures that the florets retain their shape when cooked in the gravy and also releases the natural nutty flavor of the vegetable. Remove the florets and keep them aside.

TO MAKE THE MASALA –

  • In the same pan or a smaller one add 1 teaspoon of butter or oil and heat it. Now add the spices (cloves, cardamom, and cinnamon) and fry it for a minute. Then add the ginger, garlic, and onion and sauté it until the onions are golden brown. Add the tomato and cook until soft. Now add the cashews and the Kasuri methi and cook it for 2 more minutes. Remove from heat and let it cool down. Transfer the whole thing to a blender jar and grind it until smooth.
  • In the same large pan, heat the remaining 1 tablespoon of butter/oil and add the ground masala paste. Add the red chili powder, garam masala, and salt and mix well. Fry this paste for about 4-5 minutes or until the oil releases.
  • Add the milk and about 1 cup of water and then cook it on low flame for about 5 minutes. Once the milk is added, do not heat it on high heat as the milk might curdle.
  • Now add the roasted cauliflower and the green peas and check for the consistency of the gravy. If it is too thick then add more water.
  • Cook it for about 8-10 minutes and then serve the Gobhi Butter Masala hot with roti, paratha, or rice.

Nutrition

Calories: 127kcal | Carbohydrates: 15g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 62mg | Potassium: 585mg | Fiber: 4g | Sugar: 7g | Vitamin A: 871IU | Vitamin C: 61mg | Calcium: 92mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
« Oat Flour And Almond Sables
Kothavarangai Poriyal – Cluster Beans Stir-Fry with Coconut »

Reader Interactions

Comments

  1. PJ says

    January 21, 2018 at 2:41 am

    This is one of our favorites too Sandhya.So glad that you guys liked it.And thanks for the mention.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

Learn More about me →

Popular Posts

  • Boulanee Katchalu | Afghani Bolani | Stuffed Flatbread
  • Xian Bing | Chinese Stuffed Pancake - Vegetarian
  • Spicy Roasted Makhana | Roasted Foxnut
  • Gur Papdi | Gol Papdi | Sukhdi
  • Saag Aloo | Vegan Spinach And Potato Curry
  • 4 Ingredients Fruit Salad With Mango Pulp
  • Ginger Chutney | Andhra Allam Pachadi
  • Kerala Style Peas Masala Curry

Street Foods

  • Spicy Schezwan Fried Rice
  • Bhutte Ka Kees | Indore Style Grated Corn Snack
  • Churumuri | Beach Style Masala Pori
  • Green Peas Kachori | Bengali Matar Kachori
  • Air Fryer Arancini | Italian Rice Balls
  • Gobi Manchurian | Cauliflower Manchurian
  • Masala Chaas | Spiced Buttermilk
  • Dry Garlic Chutney Powder Recipe

Sign Up to Newsletter

Footer

↑ back to top

About

  • Privacy Policy
  • About

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 · MyCookingJourney LLC

Sign Up to Newsletter

We'll keep you in the loop with our latest news and new content that we add at MyCookingJourney.com.

Enjoy the journey with us and share it with your family and friends!