Name: Gobi masala (restaurant style) recipe by Sreemoyee Bhattacharjee at BetterButter
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: Cauliflower florets- 2 cups; Bay leaf- 1; Shahi jeera- 1/2 tsp; Onion (chopped)- 1; Ginger garlic paste- 1.5 tsp; Yoghurt- 3 tbsp; Jeera Powder- 1/2 tsp; Coriander Powder- 1 tsp; Turmeric powder- 1/2 tsp; Garam masala powder- 1/4 tsp; Chilli powder- 1 tsp; Kasuri methi (crushed)- 2 tsp; Refined oil- for sauteing; Salt as per taste; To paste :; Tomatoes- 2; Cashew nuts- 12

ABOUT Gobi masala (restaurant style) RECIPE

Enjoy this delightful yogurt based cauliflower curry that can be served with rice, naan or roti.

Ingredients Serving: 4

Cauliflower florets- 2 cups
Bay leaf- 1
Shahi jeera- 1/2 tsp
Onion (chopped)- 1
Ginger garlic paste- 1.5 tsp
Yoghurt- 3 tbsp
Jeera Powder- 1/2 tsp
Coriander Powder- 1 tsp
Turmeric powder- 1/2 tsp
Garam masala powder- 1/4 tsp
Chilli powder- 1 tsp
Kasuri methi (crushed)- 2 tsp
Refined oil- for sauteing
Salt as per taste
To paste :
Tomatoes- 2
Cashew nuts- 12

Instructions

Clean the cauliflower florets thoroughly and blanch them for 5-6 minutes in boiling water.
Strain them and pat them dry.
Now lightly fry them in hot refined oil and keep aside.
Heat a kadai with little oil and add the bay leaf followed by the Shahi jeera.
Then add the chopped onions and saute till golden brown.
Add ginger garlic paste and saute for few minutes.
Add the powdered masalas, salt and stir.
While the masala is cooking, make a paste of tomatoes and cashew nuts.
Add the above paste into the cooking masala, followed by the kasuri methi.
Add yogurt while continuously stirring the masala. Cook on a low flame till the masala leaves oil.
Add water and bring upto boil.
Then add the fried cauliflower florets and let it simmer for 5-6 minutes or till the gravy is thick enough. Serve with rice or roti.

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