Raks Kitchen

Home » ACCOMPANIMENTS » Gobi masala restaurant style recipe

Gobi masala restaurant style recipe

by 79 Comments

Gobi masala restaurant style recipe
I usually make cauliflower curry for Aj who loves cauliflower a lot, that he would even eat it every day as accompaniment for his lunch. He is that much crazy about cauliflower. Even I like cauliflower, there is a fair reason behind it. My mom never buys cauliflower or cooks cauliflower at home. That’s coz, they hate the small worms inside the cauliflower,which is used to be a common thing those days. So she treats that veggie as ‘Non-veg’. So only very few times I had tasted cauliflower in restaurants, when I am with my friends.
Then after marriage, things changed, thankfully they do buy and cook cauliflower. And when I started cooking, I enjoyed cooking cauliflower in different forms : gobi paratha, aloo gobi, cauliflower kurma, curry, fries, gobi 65 or add it in briyani orkurma. Hope this is enough to prove😏. But the only thing what I don’t like is the cauliflower we get here is so very different from the ones we get in India. Here it gets cooked so quick and becomes very soft and turns mushy easily. I like it more on firm and crunchy side. Still nothing stops. This gobi masala recipe is one of Aj’s recent favourite cauliflower recipe. Once when we ordered lunch, this one came as an accompaniment and I was wondering, why I have not tried this way so far. And very soon I tried and it came out even better than what we tasted. My kid just loved it and I too loved it. It goes very well with roti or naan, even kara kuzhambu too or mild pulaos too. With all these masalas, it tastes awesome..!won’t it?

gobi-masala+restaurant-styl

Gobi masala restaurant style recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time: 10 mins    |  Cook time: 20 mins    |  Serves: 3

Ingredients

Cauliflower – 1 medium flower

Onion – 2 , finely chopped

Tomato – 2 , Finely chopped

Ginger garlic paste – 2 tsp

Garam masala – 1/2 tsp

Red chilli powder – 1 tsp

Coriander seeds powder – 2 tsp

Turmeric – 1/8 tsp

Tandoori or biryani masala
powder (optional) – 1/2 tsp

Coriander leaves, chopped – 2 tbsp

Curry leaves – 1 sprig

Salt – As needed

To Temper

Oil – 2 tbsp

Fennel seeds – 1 tsp

Cinnamon – 1 inch piece

cardamom – 1

Clove – 1

Method

  1. Take a heavy bottomed pan, heat it with oil and temper with the items given under ‘To temper’ table. Add curry leaves,chopped onions and fry till transparent. Add Ginger garlic paste and fry for 2 minutes in medium flame. Add the chopped tomatoes, salt and fry till it becomes  soft and mushy.

    2. Gobi masala restaurant style step 1

  2. Add all the masala powders and fry in medium flame for 3 minutes or until raw smell goes off.

    3. Gobi masala restaurant style step 2

  3. Add the cleaned cauliflower florets, cut into bite sized pieces and add 1/4 cup water and mix well.

    4. Gobi masala restaurant style step 3

  4. Cook covered in medium flame until cauliflower is done. Add coriander leaves and fry for 3-5 more minutes. Add more oil if needed.

    5. Gobi masala restaurant style step 4

Notes

  • Clean cauliflower properly before cooking it by immersing it in hot water with salt for 10 minutes.
  • Do not over cook as it will turn the cauliflower mushy.
  • Add more oil while frying at the last if it gets stuck to the kadai.

Transfer to the serving bowl. Serve with roti or any other rice, as accompaniment for it.
Gobi-masala-recipe

Reader Interactions

Comments

  6. That definitely looks great! I like that you have used biryani masala here, I also try to use different masalas for the same curries I make, sometimes just to get a different taste. It works sometimes, and sometimes it does not work too.

    Reply

  28. This is really great accompaniment for everything and almost I make the same way but at the end add kasoori methi.. otherwise almost same.. looks absolutely yumm 🙂

    Reply

  44. Hehe, even my mom hates cauliflower for the worm, though we are Non veg, she says it is disgusting! But she cooked for us :)The Gobi simply looks fiery!

    Reply

  110. Nirupama, Thank you for your input 🙂 I do that every time to cauliflower, I have mentioned in the notes section 🙂 But soaking the veggies in boondhi kottai is a great tip and info, thanks a lot for sharing and dropping by 🙂

    Reply

  120. I generally like my veggies crunchy but I loved this cauliflower veggie a lot.( i had cooked it a bit more than usual) The taste was great. I have been asked to make it again. Thanks.

    Reply

  124. Tried it today and luved it. Me and hubby. This is gonna be my cauliflower receipe from now on. Do u have any receipe to make dry gobi for snack but not deep fry. . .

    Reply

  128. Hello!

    I've been referring to your recipes for some time now. Made this yesterday with some sweet potato and it was delicious. Have blogged about it and hope you don't mind me linking to this post to credit you. Thanks 😀

    Reply

  130. Hi Raks

    This week i tried this one and it came out super !! I generally complain that cauliflower in US are not so great compared to the one in INdia. I feel that the flower does not get the masala properly ; but this one did came out well. i felt the masala got in the flower and tasty. thanks !! 🙂

    Reply

  132. i hav jst tried it….i dont know y it didnt cum out well…its my first dish wid gobi…its more oiley…wit tomato do i hav to add salt for gobi also…wont the salt fm water get into it

    Reply

  140. Hi raKs thank you for sharing such a wonderful recipe i tried making it right now it turned out so beautiful and i Yummyit was so easy to cook and gave such a good taste in no time thank you for sharing it

    Reply

  148. Tried it today! I made tomato puree and added 1/4 c water also, so iam guessing thats not right as it became very watery instead of dry! Will try again with chopped tomatoes 🙂

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *