Gobi masala restaurant style recipe

Name: Gobi masala restaurant style
Prep time: 15 min
Cook time: 16 min
Ingredients: 1 Cauliflower (head); 2 Onion (finely chopped); 2 Tomato (Finely chopped); 2 tsp Ginger garlic paste; ½ tsp Garam masala; 1 tsp Red chilli powder; 2 tsp Coriander seeds powder; ⅛ tsp Turmeric; ½ tsp Biryani masala powder (optional); 2 tbsp Coriander leaves (chopped ); 1 sprig Curry leaves; Salt; 2 tbsp Oil; 1 tsp Fennel seeds; 1 inch Cinnamon; 1 cardamom; 1 Clove

December 13, 2011 by Raks Anand 79 Comments / Jump to Recipe

Gobi masala restaurant style, with masala and spice powders, this flavor lingers in your mouth and even hands after you eat.

If you are looking for gravy, check out my aloo gobi masala.

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 or kurma.

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. There is almost no worm, even if its there, only one or two very rarely.

Cauliflower from Australia are better, but I like it more on firm and crunchy side which we get in India. 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?

How to make Gobi masala (semi dry)

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.
Then add Ginger garlic paste and fry for 2 minutes in medium flame.
After that, add the chopped tomatoes, salt and fry till it becomes soft and mushy.

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

3. Then add the cleaned cauliflower florets, cut into bite sized pieces and add ¼ cup water and mix well.

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

Transfer to the restaurant style gobi masala to serving bowl. Serve with roti or any other rice, as accompaniment for it.

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5 from 1 vote