GOBI/CAULIFLOWER BUTTER MASALA WITH VIDEO

GOPI BUTTER MASALA

Gobi/Cauliflower butter masala is a fusion of two basic recipes gobi Manchurian and butter masala. Actually few days back I planned to prepare gobi Manchurian for evening snack. I blanched the cauliflower and kept ready. My husband called me and told he will come by 8 o'clock only. So dropped the plan of gobi machurian and thought of using that blanched cauliflower for dinner. Hence this recipe was born J.

I just used the basic paneer butter masala recipe which I usually follows and added fried cauliflower instead of paneer.

This creamy gravy goes very well with chapati/naan or any type of rotis and even with mild spicy rice varieties.

Ok now coming to this recipe,

VIDEO RECIPE:

GOBI BUTTER MASALA

RECIPE TYPE: SIDE DISH | CUISINE: NORTH INDIAN | YIELDS: 2 PERSONS

|PREPARATION TIME:  10 MIN | COOKING TIME: 30 MIN

                                                                                                      

METHOD:

Blanch the cauliflower florets in hot water for few minutes and keep aside.

Roughly chop the onions and tomatoes.

Soak the cashew and roasted gram in hot water for 10 minutes. Grind them well by adding little milk to a smooth paste and keep aside.

In a mixing bowl add corn flour, chilly powder, turmeric powder, ginger garlic paste, salt and mix well. Add the cauliflower florets and mix till the masala coats well.

Add a table spoon of water if required.

Fry the florets in hot oil till it becomes golden brown and crisp. Drain and keep aside.

Now we have to prepare the masala.

In a kadai add a tablespoon of butter and add fennel seeds. Once it fried, add onion and sauté till it becomes translucent.

Let it cool. Grind sauted onions, tomatoes, ginger garlic paste to a smooth paste. Add little water if required.

In the same kadai add the remaining butter and add cinnamon, cloves and cardamom fry for few seconds. Then add the ground paste and sauté well.

Add chilly powder and coriander powder and mix.

Add the slitted green chillies and capsicum. Sauté for few seconds.

Add a cup of water. Close with the lid and let it boil.

Once the raw smell goes add the cashew roasted gram paste and mix well. The gravy will become so thick. Add garam masala and mix well.

Add the fried gobi and boil for few minutes and then add the coriander leaves and cream and switch off the stove. Don’t allow to boil after adding the cream.

Serve this yummy creamy hot gobi butter masala with any type of rotis or pulaos.

NOTES:

• You can add more cashews and can omit roasted grams.
• Instead of cream you can add milk.
• After adding cashew paste gravy becomes thick, so add water accordingly.
• You can add the fried gobi just before serving also.
• You can add a piece of ginger and 5 or 5 garlic while grinding instead of ginger garlic paste. 

Do try this recipe and please don’t forget to give your feedback in comments.

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