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gobi masala recipe, how to make gobi

masala recipe restaur ant styleBy dassana amit on May 18th, 2015

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158Like 19 Tweet 2

gobi masala recipe with step by step photos – this is a mild and creamy gobi masala

which is easy to make.

gobi or cauliflower is weekly veggie that i get at home. usually i try different recipes with

gobi at times.

on most ocassions, i make this aloo gobi. if not aloo gobi, then i make gobi pakoras or

gobi parathas or a mix veg curry or this gobi masala or the cauliflower is added to biryani,

pulao or pav bhaji.

the gobi masala recipe is easy and simple to make. has more restaurant like flavors

and goes very well with rotis, naan, tandoori rotis or just plain steamed rice.

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if you are looking for more gobi recipes then do check aloo gobi curry, gobi manchurian,

tandoori gobi, baked cauliflower, gobi paratha and aloo gobi matar.

restaurant style gobi masala recipe below:

PREP TIME

30 mins

COOK TIME

25 mins

TOTAL TIME

55 mins

4.8 from 17 reviews

gobi masala recipe

gobi masala - creamy delicious and lightly spiced gobimasala made restaurant style.

AUTHOR: dassana

RECIPE TYPE: main

CUISINE: north indian, punjabi

SERVES: 3-4

INGREDIENTS measuring cup used, 1 cup = 250 ml)

1 medium head cauliflower/gobi1 medium sized onion, chopped finely3-4 garlic/lahsun + ½ inch ginger/adrak - crushed or

made into a paste in a mortar-pestle3-4 tbsp full fat fresh curd/yogurt, whipped till

smooth (optional) * check notes¼ tsp turmeric powder/haldi½ tsp red chili powder/lal mirch powder½ tsp garam masala powder1 tsp coriander powder/dhania powder

½ tsp cumin powder/jeera powder1 small bay leaf/tej patta½ tsp caraway seeds/shah jeera½ tsp crushed kasuri methi/dry fenugreek leaves1.5 cups water - add a ½ cup more if required2 tbsp low fat cream, 25% to 35% low fat3 tbsp oil for sauting the cauliflower2 tbsp oil for the currysalt as required

to make the paste:

2 medium sized tomatoes1 tbsp whole cashews/kaju

INSTRUCTIONS

1. chop the cauliflower into medium florets. rinse well and keep aside.2. heat 3 cups water with salt till it s starts boiling.

3. switch off and add the florets in the hot water. cover and keep aside for 15-20minutes.

4. in the meantime, chop the onion and crush the ginger-garlic in a mortar-pestle.5. also grind the tomato-cashews to a smooth paste on a high speed in a blender with

very little water. if there is too much water, then the mixture starts splutteringwhen sauting it.

6. keep the tomat o-cashew paste aside.7. drain the cauliflower florets and keep aside and gently wipe them dry..8. heat oil in a kadai or wok till it starts shimmering.9. add the blanched cauliflower florets to the oil and saute on a low to medium flame

till they start getting light brown spots on them.10. this takes approx 8-10 mins.11. then remove the sauted cauliflower and keep aside.12. in the same pan, add 2 tbsp oil. add the bay leaf and caraway seeds.13. fry for a few seconds or till the oil b ecome aromatic.

14. add the chopped onions and saute till the onions get golden and caramelized.15. then add the ging er-garlic paste and saute for a few seconds till the raw aroma of

in er- arlic oes awa .

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8/30/2015 gobi masala reci pe, how to make gobi masala recipe restaurant style


lets start step by step gobi masala recipe

follows:1. chop 1 medium sized gobi/cauliflower into medium florets. rinse well and keep

aside. heat 3 cups water with salt till its starts boiling. switch off and add the florets in

the hot water. cover and keep aside for 15-20 minutes.

2. in the meantime, chop 1 medium sized onion and crush the ginger-garlic (3-4 garlic +

½ inch ginger). also grind the tomato-cashews (2 medium sized tomatoes + 1 tbsp whole

cashews) to a smooth paste on a high speed in a blender with very little water… as if there

is too much water, then the mixture starts spluttering when sauting it. keep the tomato-

cashew paste aside.

16. add the tomato-cashew paste and stir.17. add the spice powders – coriander, cumin, red chili, garam masala and turmeric.18. saute stirring often till the oil starts to leave the sides of the masala.19. the whole masala paste will clamp together and you will see oil clearly leaving the

sides.20. this is an important step as if not done properly, the flavors don't come through in

the dish.

21. switch off the stove and then add the whisked yogurt.22. stir very well and then add 1.5 cups water.23. stir again and keep the kadai or pan on the fire again.24. now add the sauted cauliflower florets plus salt.25. stir and cover the kadai or pan with a tight lid.26. cook the cauliflower masala on low to medium flame for approx 10-15 minutes or

till they are cooked completely.

27. keep on checking at intervals.28. lastly add the crushed kasuri methi, cream and a pinch of nutmeg. stir and switch

off the fire.29. serve gobi masala hot with rotis, naan or rice.

NOTES

* you can skip the yogurt in the recipe if you want. use full fat fresh yogurt asotherwise the yogurt may curdle while cooking.

if the sauce or curry starts appearing dry then you can add some water.

http://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2013/11/gobi-masala-recipe2.jpghttp://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2013/11/gobi-masala-recipe2.jpghttp://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2013/11/gobi-masala-recipe1.jpg


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3. heat 3 tbsp oil in a kadai or wok. drain the cauliflower and gently wipe them dry. add

the blanched cauliflower florets to the hot oil and saute on a low to medium flame till they

start getting l ight brown spots on them. approx 8-10 mins on a low to medium flame.

4. then remove the sauted cauliflower and keep aside.

5. in the same pan or kadai, add 2 tbsp oil. add 1 bay leaf and ½ tsp caraway seeds. fry

for a few seconds or till the oil become aromatic.

http://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2013/11/gobi-masala-recipe5.jpghttp://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2013/11/gobi-masala-recipe2.jpghttp://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2013/11/gobi-masala-recipe5.jpghttp://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2013/11/gobi-masala-recipe3.jpghttp://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2013/11/gobi-masala-recipe2.jpghttp://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2013/11/gobi-masala-recipe4.jpg


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6. add the chopped onions.

7. saute till the onions get golden and caramelized. make sure the onions don’t get burnt

as then the curry will have a bitter taste.

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8. then add the ginger-garlic paste and saute for a few seconds till the raw aroma of

ginger-garlic goes away.

9. add the tomato-cashew paste and stir.

10: add the spice powders – 1 tsp coriander powder, ½ tsp cumin, ½ tsp red chili powder,

½ tsp garam masala and ¼ tsp turmeric.

http://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2013/11/gobi-masala-recipe10.jpghttp://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2013/11/gobi-masala-recipe7.jpghttp://www.vegrecipesofindia.com/punjabi-garam-masala/http://www.vegrecipesofindia.com/how-to-make-coriander-powder-dhania-powder/http://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2013/11/gobi-masala-recipe8.jpghttp://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2013/11/gobi-masala-recipe9.jpghttp://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2013/11/gobi-masala-recipe7.jpghttp://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2013/11/gobi-masala-recipe10.jpg


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11. saute stirring often till the oil starts to leave the sides of the masala. the whole masala

paste will clump together and you will see oil clearly leaving the sides. this is an important

step as if not done properly, the flavors don’t come through in the dish. takes approx 15-

16 mins on a low flame.

12. switch off the stove and then add 3-4 tbsp full fat whisked yogurt.

http://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2013/11/gobi-masala-recipe12.jpghttp://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2013/11/gobi-masala-recipe10.jpghttp://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2013/11/gobi-masala-recipe12.jpghttp://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2013/11/gobi-masala-recipe11.jpghttp://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2013/11/gobi-masala-recipe10.jpg


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13. stir very well and then add 1.5 cups water.

14. stir again and keep the kadai or pan on the fire again. now add the sauted cauliflower

florets plus salt.

15. stir and cover the kadai or pan with a tight lid.

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16. cook the cauliflower masala on low to medium flame for approx 10-15 minutes or

more till the florets are cooked completely. keep on checking at intervals.

17. lastly add ½ tsp crushed kasuri methi, 2 tbsp low fat cream and a pinch of nutmeg

powder. stir.

18. serve gobi masala with roti or parathas. here the gobi masala is accompanied with

parathas and vegetable raita.

http://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2013/11/gobi-masala.jpghttp://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2013/11/gobi-masala-recipe15.jpghttp://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2013/11/gobi-masala-recipe16.jpghttp://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2013/11/gobi-masala-recipe17.jpghttp://www.vegrecipesofindia.com/vegetable-raita-recipe/https://twitter.com/intent/tweet?original_referer=http%3A%2F%2Fwww.vegrecipesofindia.com%2Fgobi-masala-recipe-gobi-recipes%2F&ref_src=twsrc%5Etfw&text=gobi%20masala%20recipe%2C%20how%20to%20make%20gobi%20masala%20recipe%20restaurant%20style&tw_p=tweetbutton&url=http%3A%2F%2Fwww.vegrecipesofindia.com%2Fgobi-masala-recipe-gobi-recipes%2F&via=dassanaamithttp://www.vegrecipesofindia.com/rotis-made-from-whole-wheat-flour/http://www.googleadservices.com/pagead/aclk?sa=L&ai=CN7eARqjiVd7mFZWxvATBsIrYC4GiyssImdGgnKoBwI23ARABINP-mghg5dLmg7wOoAH33q_OA8gBAqkCgVM5ycw7UD6oAwHIA8EEqgSpAU_Qq7UdIqsodsLF-e0eMZIcJM-MtLfAP5IO8VU6uCx4bV_33s75wytsfAbachkYw8fXUOgy69wKcBKbDA5CKJXcQyzSLSg606xvAL4MQQgQOKMRqmAH6d9RTicLtZ_vBZabXdMpDQaHUotDc1udkkxWUXQH-V788-Ba0D5HwgxLwFanvqqkDPu1_zEg8is9Ks8RK8ELF9w1qIBagrkCIuj439F26jqWNTiIBgGgBgKAB_Gg0DGoB6a-G9gHAQ&num=1&cid=5GiLfSRg1PTonHnQ_6wnhdZD&sig=AOD64_0YYeC3nVRcvx0HHhoDTI6N098FPA&client=ca-pub-4005003254340970&adurl=http://www.craftsvilla.com/craftsvilla-deals.html%3Futm_source%3Dgoogle%26utm_medium%3Dcpcdisrm%26utm_campaign%3Ddealspage_suits/sarees_15072015http://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2013/11/gobi-masala-recipe15.jpghttp://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2013/11/gobi-masala.jpghttps://twitter.com/search?ref_src=twsrc%5Etfw&q=http%3A%2F%2Fwww.vegrecipesofindia.com%2Fgobi-masala-recipe-gobi-recipes%2Fhttp://www.vegrecipesofindia.com/paratha-recipes-indian-paratha/http://www.vegrecipesofindia.com/paratha-recipe-plain-paratha-recipe/


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8/30/2015 gobi masala reci pe,how to make gobi masala recipe restaurant style


158Like 19 Tweet 2

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Filed Under: Indian Curries , Kids Recipes , North Indian Recipes , Popular Indian

Recipes , Punjabi Recipes Tagged With: Gluten Free

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{ 65 Responses }

Gary Kulkarni says

August 20, 2015 at 8:28 am

Hello Darshana-pacchi. I tried your cauliflower bhaji ambat as above, but by my own

fault, did not follow your directions faithfully. As a result, my bhaji came out withmixed results. It was good enough to be eaten, but not superlatively scrumptious. I

was confused about the Caraway seeds/shah jeera. I thought they were two different

spices. After much ‘research’, I have learnt that they are the same. But Kala jeera is an

altogether different ‘animal’.

Following their botanical Linneaus names makes it easier to follow ;-

1. Caraway seed/Shah jeera is Carum carvi, or in German, Kummel ( u has an umlaut

above it – ).

2. Cummin is Cuminum Cyminum or Kreuz Kummel

3. Black jeera ( ‘A’ type ) is Kalonji, = Nigella Sativa or Schwarz Kummel and finally,

4. Black jeera ( ‘B’ type) is real Kala jeera = Bunium Persicum or Versa Schwarz

Kummel. ( Schwarz is german for ‘black’).I hope and trust you both are doing well and happy and moving to even greater

successes. Good luck.

dassana amit says

August 20, 2015 at 1:29 pm

seeing your comment after a long time. we are good and hope the same for you.

thanks for the detailed listing of the various jeeras. many readers get confused

between shahjeera and kala jeera and between kala jeera and kalonji. this listing

from you will help. i will also update this info in the spices glossary section in

some days. thanks again.

Pam says

August 14, 2015 at 1:23 am

Hi Dassana,

Thank for this lovely recipe. Can I use this gravy and add paneer instead of

cauliflower the next time I make it. What other vegetables could I use instead of

cauliflower with the exact same gravy?

http://www.vegrecipesofindia.com/paneer-butter-masala/http://www.vegrecipesofindia.com/palak-mushroom-spinach-mushroom/http://www.vegrecipesofindia.com/mushroom-tikka-masala-recipe/http://www.vegrecipesofindia.com/paneer-pasanda-recipe-restaurant-style/http://www.vegrecipesofindia.com/aloo-gobi-curry-recipe/http://www.vegrecipesofindia.com/paneer-butter-masala/http://www.vegrecipesofindia.com/kaju-butter-masala-recipe/http://www.vegrecipesofindia.com/recipes/north-indian-recipes/http://www.vegrecipesofindia.com/recipes/indian-curry-recipes/http://www.vegrecipesofindia.com/recipes/popular-best-indian-recipes/http://www.vegrecipesofindia.com/recipes/kids-recipes/http://www.vegrecipesofindia.com/recipes/punjabi-recipes/http://www.vegrecipesofindia.com/paneer-lababdar-recipe-restaurant-style/http://www.vegrecipesofindia.com/methi-malai-paneer-recipe/http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/recipe/gluten-free/http://www.vegrecipesofindia.com/palak-mushroom-spinach-mushroom/


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Many thanks for your help.

dassana amit says

August 14, 2015 at 3:23 pm

welcome pam. you can use mix vegetables like carrots, peas, broccoli, potatoes,

french beans. but they need to be steamed or sauted well before you add them

to the gravy. yes you can add paneer also.

deepansh says

June 24, 2015 at 6:18 am

i am impressed this recipe tastes really good thank u.

dassana amit says

June 24, 2015 at 9:59 pm

welcome deepansh

Michael says

May 22, 2015 at 9:50 pm

Dassana, I recently discovered your blog. I have also recently returned to a vegetarian

diet and have been looking for good ones to try. Gobi masala was the first recipe I

decided to experiment with, as I had a nice head of cauliflower in the fridge. The

recipe is wonderful. I just loved it, and I am sure I will be making many more of your

recipes in the future. Thanks so much for all of your hard work to share what you

know. I wonder, with all of your knowledge, what is your absolute favorite dish toprepare?

dassana amit says

May 22, 2015 at 10:17 pm

thanks michael for sharing positive feedback. glad to read your comment. my

favorite is dal makhani and chaat recipes. http://www.vegrecipesofindia.com/dal-

makhani-restaurant-style-recipe/

vinata says

March 27, 2015 at 5:20 pm

Good recipe

Natasha Satam says

March 14, 2015 at 2:41 pm

http://www.vegrecipesofindia.com/dal-makhani-restaurant-style-recipe/http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/


14/21



Tried this recipe today and it turned out terrific!! Before this, i only ate cauliflower in

pav bhaji, i never liked it in veggies. However, your gobi manchurian and gobi masala

have made me a convert

dassana amit says

March 15, 2015 at 12:30 am

thanks natasha for sharing your positive feedback. glad to know this.

Prabha says

March 9, 2015 at 2:33 pm

I tried this recipe today . It turned to be awesome . My daughter does not like

cauliflower but surprisingly I got a comment that today sabji is too lazeez. As I had

already left for office I got the compliments on whats app. Thanks for the wonderful

recipe and the step by step instructions that you provide which is just amazing and

easy to follow. I have already tried the Rawa Dosa and also the Bhindi Masala posted

on your website which turned out to be a hit success.

Would be trying more recipes from your website and sending you the feedback.

dassana amit says

March 9, 2015 at 11:58 pm

welcome prabha. thanks for sharing this sweet feedback and your experience.

glad to know this. do try some more recipes.

Tasannum says

March 4, 2015 at 9:34 am

I tried allmost all recipe . . .its very delicious . . .thank u so much . . & will you suggest

me non-veg recipe website . . . As like as yours. . .

dassana amit says

March 4, 2015 at 3:54 pm

welcome tasannum. glad to know this. i don’t know any non-veg site because i

don’t check or read non-veg recipes.

Rekha says

February 26, 2015 at 9:29 pm

I tried this recipe today and it was super awesome.

Would like to try more recipes from ur website.

dassana amit says


http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/


15/21



thanks rekha. yes do try some more recipes.

Katy says


Hi Dassana,

I have found many of your recipes useful, however I find that most of them use a lotof oil, ghee, other high calorie stuff.

Just wondering if you make this type of food on regular basis at home?

For example, this particular recipe called for 3+2tbsp oil +2 tbsp cream, not to

mention the cashews and full fat yogurts. Surely this is not healthy eating.

Can one reduce the oil and still make this kind of recipes? Please advise as you would

know

dassana amit says

February 10, 2015 at 12:13 am

hi katy. most recipes posted on the blog do not use lot of oil or ghee. its only the

restaurant style recipes posted that make use of extra butter or oil. the creamused in this recipe is a low fat cream. full fat yogurt has to be added, otherwise

low fat yogurt will curdle in the gravy. for a less calorie version, roast or bake the

cauliflower in the oven, instead of sauteing them. for sauteing the masala, you

can add 1 tbsp oil.

Katy says


Thanks for the reply, my bad for not exploring more of your amazing

recipes.

dassana amit says


welcome katy. do read and try some more recipes at your own pace.

rachitha says


Super recipe !

I added beans, carrot and aloo along with the gobi. Turned out delicious.

dassana amit says


thanks rachitha. good to know this.

http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/


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ramya says

January 22, 2015 at 12:48 pm

really super dish

dassana amit says

January 22, 2015 at 7:46 pm

thanks ramya

ramya says

January 22, 2015 at 12:47 pm

really a gud try using gobi..always gobi aloo is boring..this is different n taste is

yummy..surely all should try

dassana amit says January 22, 2015 at 7:46 pm

thanks ramya for sharing this positive feedback on gobi masala recipe.

Françoise says

January 6, 2015 at 3:48 am

Thanks a lot for this recipe ! I added some other vegetables I had at hand (leek,

carrot, brocoli and pak choi) and the result was great. However I surely try it again

soon only with gobi. Keep cooking and posting, we are so lucky that you share yourrecipes !

dassana amit says

January 7, 2015 at 1:30 am

welcome françoise. thanks for sharing your positive feedback and variation.

priyanka says

December 29, 2014 at 9:04 pm

is there any substitute of cream

dassana amit says


no. skip cream if you don’t have.



17/21



Asma says


I hav made this twice and it was sooo delicuous–super duper hit! I hav also made few

of ur other recipes and they wer loved too.. Thank u so much. U rock!

dassana amit says


welcome asma. thanks for sharing positive feedback on recipes.

Sanjukta ganguly says

December 17, 2014 at 3:12 am

Awesome recipe…it tasted great….i just added a teaspoon of butter as garnish in

the end . A great dish and i will make it again .

dassana amit says


thanks sanjukta for sharing positive feedback.

Aparna says


We had guest over and I tried this recipe – Should say I was in a hurry to get thisdone.

This was so good that they asked if they would take home some and took it with

them. I am a South Indian who really knows basic of North cooking and they were

north Indians and they loved it. I love your website. The same day I made your Andra

Style Papu = It was Yumalicious to say the least. Love your website. Please never do

stop posting. My hunt for a good blog on simple north cooking has ended finally!

dassana amit says


thanks a lot aparna for this positive feedback. good to know that your guests

also liked the gobi masala i won’t stop posting

Sathya says

November 28, 2014 at 12:03 am

I tried this recipe and served with chapathi. Taste was just awesome! Everyone at

home said that the quality was restaurant like. Thanks so much for the recipe, with

step by step pictures that really helped a lot!

http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/


18/21



dassana amit says

November 28, 2014 at 12:51 pm

welcome sathya. thanks for sharing this positive feedback on gobi masala recipe.

it helps others to try the recipe.

Anne-Marie Milenovich says

November 2, 2014 at 5:04 am

I really enjoyed this gobi masala. I actually added some small potatoes also,

otherwise I followed the recipe exactly. I ate 2 small bowlfulls for dinner. Thanks !! 5

stars!

dassana amit says

November 2, 2014 at 5:46 pm

thanks for the review and rating. potatoes and even green peas make a good

addition.

arthi says

October 1, 2014 at 12:24 pm

Good Morning. I would like to enquire whether we can receive daily or weekly emails

of your beautiful recipes. I would very much appreciate anything you have to offer.

Thank you.

dassana amit says


welcome arthi. currently we email weekly recipes but are planning to stop it

now.

Barbara says

October 1, 2014 at 12:16 am

I have made this several times and it is outstanding!! Soooo delicious! I don’t eat

dairy, but use a cashew cream in place of the yogurt and it is very nice! Really

appreciate your recipes!

dassana amit says


thanks barbara.



19/21



Maya says

August 20, 2014 at 8:49 pm

I just want to know how many grams must a full fat yogurt contain?

dassana amit says

August 21, 2014 at 9:00 pm

what grams? i have not understood your question maya.

pavi says

July 2, 2014 at 8:52 am

Hi Dassana,

U r amazing!! your recipes are magic!!

Gobi masala which i tried is just awesome..Thanks a tons..

dassana amit says

July 2, 2014 at 6:51 pm

welcome pavi and big thanks for this positive feedback. glad to know that you

liked the gobi masala recipe.

Ashley says

May 30, 2014 at 6:13 am

I’m almost done cooking this and it smells delicious! I wanted to point out, though,that the list of directions at the bottom of the page omit the step of adding the spices.

I got it right because I used the photo captions to help, but you might want to fix it!

dassana amit says

May 31, 2014 at 1:23 am

thanks ashley for pointing this out. i have corrected it.

Ashley says

May 30, 2014 at 3:45 am

Just wanted to say your blog is the most amazing blog I’ve ever seen! I love how

simply and logically it is organized! I am cooking gobi masala tonight, but I will

definitely be back for more!

dassana amit says

May 31, 2014 at 1:25 am

thanks ashley. glad to know that you liked the blog. keep visiting.



20/21



Divya says

May 7, 2014 at 2:59 am

Hi Dassana,

Very nice recipe. Pics look great.

Saw this recipe and one of your pics used in another site fooddishmaker.com…..Hope

you are aware of this

dassana amit says

May 9, 2014 at 1:49 pm

thanks divya for appreciating the recipe as well as to inform me. many sites are

copying recipes and photos not only from my blog but also from many other

fellow bloggers.

Babs says

April 18, 2014 at 4:53 pm

This dish is absolutely awesome! Made it last night and impressed myself! I do not

eat dairy, so omitted the dahi/yogurt and at the end used cashew cream. Very

aromatic and delicious dish!

dassana amit says

April 18, 2014 at 8:17 pm

thanks babs for the positive feedback. glad to know that you liked the gobi

masala recipe.

MrsK says

March 18, 2014 at 10:32 pm

Can we use frozen cauliflower?

dassana amit says

March 19, 2014 at 11:24 pm

yes you can.

hemlata says


Thanks Dasana .you gave me the basic idea so the you get the credit too .Love you.

dassana says

http://www.vegrecipesofindia.com/http://vegrecipeofindia.com/http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/


21/21



welcome hemlata. but i must say you have taken the recipe to another level.

Hemlata says


Hi dasana, for Chinese style I omit garam masala , used half the amount of cashew ,

tomato paste add another half coconut milk . when finish the recipe at the end few

splash of soya sauce plus corn starch mix with water or veggie broth ,add in. boil ,add

finely chopped coriander stems .This will make creamy Chinese tasty cauliflower. (2)

for Thai version I tried…….omit Indian spices but used ginger garlic used very little

tomato cashew paste and lots of coconut . Add bit of ready made Thai red curry paste

.with this Thai creamy cauliflower I added cooked wide rice noodle ,kids loved it, for

adult we drizzled hot chilly oil on top.

dassana says


ohh ma. you are a pro hemlata. loved your ideas. i have never thought this way.

too good

hemlata says


Thanks Dassana .this is a very good recipe of cauliflower for teenager and if you make

it mild it is a very kids friendly recipe too .Instead of indian spices I add Italian spices

with tomato kaju pure and my Italian friends loved it.Other I replaced Chinese sauce

plus tomato kaju pure and coconut milk .and my Chinese friends cook coliflower this

the only way for her family. All the credit goes to you for giving us basic

idea…………..thank you again. keep up the good work.

dassana says


your ideas are good hemlata. italian spices will work well in a creamy tomato-

cashew base. i did not quite understand the chinese version. did you replace the

tomato-cashew paste with coconut milk. thanks

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Gobi Masala Recipe, How to Make Gobi Masala Recipe Restaurant Style