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.
Servings: 6 people
- 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
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.
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