Masala gobi

Main Dish
2 servings
10 min
35 min
Very Easy


Number of serving: 2
Cauliflower - 1 large, cut into florets

Poppy seeds - 1 tablespoon .

Cashewnuts - 2 tablespoon .

Ginger - about 10 g

Garlic - 10 flakes

Green chillies - 2

Oil - 1/2 cup

Onions - 2 large sized, grated

Tomatoes - 2 medium sized, peeld and chopped

Kasoori methi - 1 teaspoon.

Turmeric powder - 1/2 teaspoon.

Coriander powder - 1 teaspoon.

Cumin powder - 1/2 teaspoon.

Red chilli powder - 1 teaspoon.

Beaten yogurt - 1/2 cup

Fresh cream - 1 tablespoon .

Lemon juice - 1 teaspoon.

Coriander leaves - 1 tablespoon ., chopped

Salt as per taste


  • Immerse cauliflower for about 1/2 hour. in boiling water with 1 teaspoon. salt. Drain and keep aside.
  • Grind poppy seeds and cashewnuts into a smooth paste. Also grind ginger, garlic and green chillies into a paste.
  • Heat oil in a kadai and fry onions till it turns golden brown in colour. Add ginger-garlic-green chillies paste, tomatoes, kasoori methi, turmeric, coriander, cumin and chilli powders and salt.
  • Cook till tomatoes are pulpy, stirring occasionally. Add yogurt and fresh cream. Stir fry till oil shows separately.
  • Add cauliflower florets and cashewnut-poppy seeds paste. Reduce heat. Fry for about 3 minutes and nicely coat with masala. Add about 1/2 cup water.
  • Cover and cook till done. Remove from kadai and place on serving dish.
  • Serve hot garnished with coriander leaves. Goes very well with rotis or parathas.
M My Saffron Kitchen

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