Cauliflower Butter Masala | Gobi Butter Masala

Here is another mouth watering recipe for all the Gobi lovers out there .This is cooked in silky creamy sauce, and is another popular and delicious dish.

Cauliflower butter masala
Cauliflower butter masala
Prep time            :  30 minutes
Cooking time     :   15 minutes
Total time           :   45 minutes

Servings    : 4

Category   : Main course
Cuisine     : Indian 


500g Cauliflower/ Gobi split into medium florets
1 Teaspoon red chili powder
0.5 Garam masala powder
1 Tablespoon butter
Salt to taste.

For Makhani gravy:

1 Bay leaf
1 Green cardamom, cracked
0.5 Black cardamom
1 Stick cinnamon
2 Whole cloves
2 Tablespoon butter
1 Large finely chopped onion
1 Cup chopped tomato
1 Tablespoon crushed cashew nuts
1 Tablespoon finely chopped ginger garlic
0.5 Teaspoon cumin seeds
0.5 Teaspoon turmeric powder
1 Teaspoon red chilli powder
1 Coriander powder
2 Tablespoon heavy cream
1 Teaspoon dried fenugreek leaves
Salt to taste

  1. For the cauliflower, wash and separate it into small florets. Add some turmeric powder and salt to florets and steam them for about 10-15 minutes until they are partially cooked.
  2. Drain the water and keep the cauliflower aside.
  3. Heat the butter and add the florets along with that salt, red chilli powder and garam masala. Fry them for 10-15 minutes.

For Makhani

  1. Heat the butter in a pan. Add the dry whole spices and cumin seeds.
  2. Add finely chopped onions, salt, cashew nuts and chopped ginger- garlic. Sauté till it turns golden brown.
  3. Now, add tomato following with dry ingredients turmeric powder, red chili powder and coriander powder. Sauté till the tomatoes are soft.
  4. Cool the mixture and grind the mixture to a smooth paste.
  5. Add the remaining butter in a pan, add the ground makhani gravy and let it come to a boil. Add the cream and crushed fenugreek leaves, mix well. Finally add the fried cauliflower florets to gravy and let it cook for 5 minutes.

Serve hot!!


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