Monday, January 30, 2017


Cauliflower masala is a fool proof one and can taste with any kind of roties or puri or with simple jeera rice. It has a very slight sweet taste with a mild spiced, thus making it an excellent gravy. I have used Almonds as it gives a smooth texture and richness to the gravy :)


250 Grams Cauliflower florets.

2 Onions

5 Small Pearl Onions

2 Tomatoes

1 tbsp Ginger Garlic paste

2 tsp Jeera

8 Almonds

2 tsp Red chilly pd

1/2 tsp Yellow pd

2 tsp Coriander pd

1 tsp Garam masala

Pinch of Ajwain

1/4 tsp Milk

Water as needed.

Coriander leaves for garnish.

2 tbsp Oil

Salt to taste


Clean the florets and soak them in salt turmeric warm water for about 10 min. Drain and keep it side. Then Marinate the florets with salt and red chilly. Shallow fry them until half cook and keep it side.
Heat oil in a kadai. Add in onions and fry till its half cooked. Then the ginger garlic paste and tomato. Sprinkle salt and let it cook till tomato becomes mushy. Then add in red chilly pd, turmeric pd and coriander pd and mix well. Allow them to cool.
Blend the masala along with almonds into a smooth creamy paste.
Heat oil in a another pan. Add in jeera and chopped pearl onions. Then add in the grounded onion tomato paste and mix well adding milk into a thick consistency. Add adequate water as per thickness of gravy. Time to drop in the fry ed florets into the gravy followed by ajwain and a sprinkle of garam masala on top. Cover it and let it cook for about 5 min under low flame. When gobi is almost cooked, switch off the flame and Garnish with coriander leaves and serve hot.



Uj said...

Cauliflower masala looks yummy dear..I have to try this since we all are gobi lovers here!