Restaurant Style Gobi Masala (Spicy Cauliflower Curry)

Winter is the season of vegetables. When I get into the vegetable market I get confused what to buy and what not to buy! The freshness and the bright colours of the vegetables turn me into an impulsive buyer. The most common vegetable of winter is ‘Fulkopi/Fulgobi’ or Cauliflower. In my house sometimes I find it is very difficult to serve a different, easy yet tasty dish with Cauliflower. I am sure you have faced the same problem in your house too that family members of invitees don’t like to eat simple cauliflower curry.

I have had many different varieties of cauliflower dishes before. This Gobi Masala recipe is the way we make it at home. I have made different variations of gobi curries too, like ‘Fulkopi Aloor Choka’, ‘Punjabi Aloo Gobi’, ‘Chingri Aloo Fulkopir Dalna’, ‘Fulkopi Chingri’, ‘Fulkopi Aloo dea Macher Jhol’, ‘Fulkopi Bhetki’ etc but this curry recipe is slightly different from the regular one. This is simple yet delicious Cauliflower Curry or Restaurant Style Gobi Masala. Hope you will enjoy cooking as I enjoyed sharing the recipe with you.

Ingredients to serve 4:
  • 1 (Medium-cut into medium floret) Cauliflower
  • ½ tsp Cumin Seed
  • 2 Bay Leaf
  • 2 Dry Red Chilli
  • ½ cup Tomato Pure
  • 1 (chopped) Onion
  • ½ cup Onion Paste
  • 1 Tbsp Ginger Paste
  • 1 ½ tsps Garlic Paste
  • 1 tsp Green Chilli Paste / Chilli Sauce – (Optional)
  • ½ tsp Coriander Powder
  • 1 tsp Cumin Powder
  • ½ tsp Turmeric Powder
  • ½ tsp Red Chilli Powder
  • 1 Tbsp Poppy Seed Paste
  • 2 Tbsps Char-Magaj or Melon Seed Paste
  • 2 Tbsps Cashew Paste
  • 1 Tbsp Sesame Seed Paste
  • 2 Tbsps Curd
  • 2/3 tsp Fresh Cream
  • 2 tsps Raisin Paste
  • 1 tsp Garam Masala Powder
  • 1 – 2 tsps Sugar
  • to taste Salt – According
  • ½ cup Mustard Oil
  • 2 Tbsps Ghee or Clarified Butter
  • 3 – 4 tsps Coriander Leaf

Steps:

  1. Cut the cauliflower into medium pieces. Wash and drain the water and keep it aside for some time so that all the water gets drained.
  2. Heat oil and sauté the cauliflower till it starts changing its colour into light brown. Keep them aside.
  3. In the same pan add some more oil if required and add ghee. Now add cumin seed, bay leaf and dry red chilli. Fry until they crackle.
  4. Add the chopped onion and fry till translucent.
  5. Next add onion paste and fry it changes its colour. Add ginger, garlic and tomato paste. Fry for some time.
  6. Next all the dry masalas except garam masala powder. Add dahi / curd, it will prevent the dry masalas from burning.
  7. When the masala starts separating oil add poppy seed paste, char-magaj paste, cashew paste, sesame paste, raisin paste and stir well.
  8. Now add the fried/ sautéed cauliflowers and mix very well with the masalas.
  9. Add salt and sugar according to taste. You can add green chilli paste or chilli sauce if you want the curry to be spicier.
  10. Add water and cover it with a lid. And cook till the cauliflowers get cooked.
  11. You can cook in a microwave at this stage over medium to high heat for 5-7 minutes.
  12. Add garam masala powder and fresh cream. Mix well.
  13. Garnish with chopped coriander leaves. Serve hot with plain basmati rice, Vegetable Fried Rice, Vegetable Pulao, Basanti Pulao or paratha.
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