Gobi Masala Recipe | मसाला फूल गोभी | Easy Indian Cauliflower Curry | Gobi Ki Sabji

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Learn how to make Masala Gobi, a spicier and tangier variation on the classic Aloo Gobi Recipe. I’ve kept the dish very simple and easy to make so you can make it instead of Aloo Gobi next time. The biggest difference is I’ve added additional spices and flavours to this Masala Gobi recipe to make it even tastier. You can prepare this Indian Cauliflower Recipe in under 30 minutes, which is perfect for a quick lunch or include in a tiffin. It’s also a great option for your kids and it’s so easy to make, they can even help cook it!

I’ve used very common Indian ingredients in this Masala Gobi Recipe that everyone should have in their house. The core ingredients are Gobi (Cauliflower), jeera (cumin), saunf (fennel seeds), onion, chillies, and garlic. If you don’t have all the spices, you can use ready-made curry powder, pav bhaji masala or any other masala you have at home. Cauliflower is so versatile that it will absorb any flavour you add, but the key flavour we want in this recipe is saunf (fennel seeds). That is the main trick, since saunf gives a very unique taste that you can’t replicate with ready-made masalas.

  • Gobi (Cauliflower) – 200g, cut into florets
  • 1 Onion (large) – thinly sliced
  • Garlic – 3 cloves, thinly sliced
  • 2 Green Chillies – finely chopped
  • 1 Tomato – finely chopped
  • Hing (Asafoetida) – 1/8 tsp
  • Jeera (Cumin) – 1/2 tsp
  • Saunf (Fennel Seeds) – 1/2 tsp
  • Salt – 1/2 tsp, or as per taste
  • Dhania (Coriander) Powder – 1/2 tsp
  • Kashmiri Red Chilli Powder – 1/4 tsp
  • Haldi (Turmeric) – 1/4 tsp
  • Garam Masala – 1/4 tsp
  • Amchur (Dry Mango) Powder – 1/4 tsp
  • Dhania (Coriander) Leaves – 2 tsp, finely chopped + for garnish
  • Water – 1/4 cup
  • Oil – 3-4 tablespoons
  1. Place a pan over high heat.
  2. Add the oil to the pan and let it get hot. DO NOT make it so hot that the oil starts smoking.
  3. Add Cauliflower (Gobi) to the hot oil. Stir and fry until all sides are brown. It’s important to keep stirring to avoid burned cauliflower.
  4. Once the cauliflower has been browned on all sides, remove it from the oil onto a paper towel. DO NOT discard the oil. The paper towel will absorb any excess oil and keep the cauliflower from getting soggy.
  5. Place the same pan containing the oil over medium heat.
  6. To the oil, add Hing (Asofoetida), Jeera (Cumin), Saunf (Fennel Seeds) and Garlic. Let them splutter and cook until the raw garlic smell disappears.
  7. Add Green Chillies and Onions and mix everything together. Cook the onions until they become translucent or slighlty brown.
  8. Next, add Tomato and mix together.
  9. Add Salt, Dhania (Coriander) Powder, Kashmiri Red Chilli Powder, and Haldi (Turmeric). Mix everything together and ensure the spices don’t burn.
  10. Add the fried cauliflower (gobi) and mix together.
  11. Add Water and cover with a lid. Cook for 6-8 minutes or until the gobi is tender. Add more or less water as required.
  12. Turn the heat off once the gobi is fully cooked. However, if you still have water in the pan, turn up the heat to max to dry the water. Keep stirring to avoid burning the gobi.
  13. Once cooked and the heat is off, add Garam Masala, Amchur (Dry Mango) Powder and Dhania (Coriander) Leaves. Give a final mix.
  14. Serve hot and garnish with additional dhania (coriander) leaves.
  • It’s very important to buy fresh Cauliflower that doesn’t have any black spots areas that are changing tint. The cauliflower should be uniform in colour.
  • Always wash the Gobi (Cauliflower) properly before cooking it. Since cauliflower grows underground, it may have worms inside it. Usually that is not the case, but if you find worms, please boil the cauliflower for 2-3 minutes prior to using it. That will kill all worms.

GOBI MASALA Recipe | मसाला फूल गोभी | Easy Indian Cauliflower Curry | Gobi Ki Sabji

Recipe by Anmol’s KitchenCourse: MainCuisine: Indian, VegetarianDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

15

minutes

Learn how to make Masala Gobi, a spicier and tangier variation on the classic Aloo Gobi Recipe. I’ve kept the dish very simple and easy to make so you can make it instead of Aloo Gobi next time. The biggest difference is I’ve added additional spices and flavours to this Masala Gobi recipe to make it even tastier. You can prepare this Indian Cauliflower Recipe in under 30 minutes, which is perfect for a quick lunch or include in a tiffin. It’s also a great option for your kids and it’s so easy to make, they can even help cook it!

Ingredients

  • Gobi (Cauliflower) – 200g, cut into florets

  • 1 Onion (large) – thinly sliced

  • Garlic – 3 cloves, thinly sliced

  • 2 Green Chillies – finely chopped

  • 1 Tomato – finely chopped

  • Hing (Asafoetida) – 1/8 tsp

  • Jeera (Cumin) – 1/2 tsp

  • Saunf (Fennel Seeds) – 1/2 tsp

  • Salt – 1/2 tsp, or as per taste

  • Dhania (Coriander) Powder – 1/2 tsp

  • Kashmiri Red Chilli Powder – 1/4 tsp

  • Haldi (Turmeric) – 1/4 tsp

  • Garam Masala – 1/4 tsp

  • Amchur (Dry Mango) Powder – 1/4 tsp

  • Dhania (Coriander) Leaves – 2 tsp, finely chopped + for garnish

  • Water – 1/4 cup

  • Oil – 3-4 tablespoons

Directions

  • Place a pan over high heat.
  • Add the oil to the pan and let it get hot. DO NOT make it so hot that the oil starts smoking.
  • Add Cauliflower (Gobi) to the hot oil. Stir and fry until all sides are brown. It’s important to keep stirring to avoid burned cauliflower.
  • Once the cauliflower has been browned on all sides, remove it from the oil onto a paper towel. DO NOT discard the oil. The paper towel will absorb any excess oil and keep the cauliflower from getting soggy.
  • Place the same pan containing the oil over medium heat.
  • To the oil, add Hing (Asofoetida), Jeera (Cumin), Saunf (Fennel Seeds) and Garlic. Let them splutter and cook until the raw garlic smell disappears.
  • Add Green Chillies and Onions and mix everything together. Cook the onions until they become translucent or slighlty brown.
  • Next, add Tomato and mix together.
  • Add Salt, Dhania (Coriander) Powder, Kashmiri Red Chilli Powder, and Haldi (Turmeric). Mix everything together and ensure the spices don’t burn.
  • Add the fried cauliflower (gobi) and mix together.
  • Add Water and cover with a lid. Cook for 6-8 minutes or until the gobi is tender. Add more or less water as required.
  • Turn the heat off once the gobi is fully cooked. However, if you still have water in the pan, turn up the heat to max to dry the water. Keep stirring to avoid burning the gobi.
  • Once cooked and the heat is off, add Garam Masala, Amchur (Dry Mango) Powder and Dhania (Coriander) Leaves. Give a final mix.
  • Serve hot and garnish with additional dhania (coriander) leaves.

Recipe Video

Notes

  • It’s very important to buy fresh Cauliflower that doesn’t have any black spots areas that are changing tint. The cauliflower should be uniform in colour.
  • Always wash the Gobi (Cauliflower) properly before cooking it. Since cauliflower grows underground, it may have worms inside it. Usually that is not the case, but if you find worms, please boil the cauliflower for 2-3 minutes prior to using it. That will kill all worms.

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