Masala Gobi

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Masala Gobi - Plattershare - Recipes, food stories and food lovers

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4.41 from 5 votes
BengaliHomestyle CookingIndian

About Masala Gobi

Masala Gobi is a comforting Bengali homestyle dish, perfect for brunch, lunch, or dinner. This recipe offers an easy way to prepare flavorful masala gobi using aromatic ginger garlic, tangy tomato paste, and a blend of coriander and cumin powders for a rich, satisfying taste.
What makes this version unique is the use of small, whole cauliflowers, making it not only visually appealing but also easy to serve each person their own portion. Serve it hot with your favorite bread or rice for a simple yet memorable Indian meal that’s sure to delight family and guests alike.
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Recipe Time & More

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Served AsBrunchDinnerLunch
Recipe TasteSaltySourSpicyTangy
Calories 134 kcal
Servings 2

Ingredients
 

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Instructions
 

  • Boil the cauliflower with little salt and keep separate.
    Masala Gobi - Plattershare - Recipes, food stories and food lovers
  • Heat a pan add mustard oil, chopped ginger garlic, tomato paste, coriander powder, cumin powder chilli powder and salt.
    Masala Gobi - Plattershare - Recipes, food stories and food lovers
  • Stir continuously to turn brown then put off the flame add curd. Again mix evenly and add boiled cauliflower
    Masala Gobi - Plattershare - Recipes, food stories and food lovers
  • Cover with cooked masala add five spices masala. Add little bit of water again put on the flame and cook for a few minutes. Now ready to serve.
    Masala Gobi - Plattershare - Recipes, food stories and food lovers

Recipe Notes

https://youtu.be/zBcKhalwxlQ
Click this link to watch the recipe on my YouTube channel nanan swade geeta.

Additional Tips

  • For an extra depth of flavor, lightly roast the whole cauliflowers in the oven or on a stovetop pan until slightly charred before adding them to the masala; this enhances both the taste and the appearance of the dish.
  • If you want a touch of sweetness to balance the tangy tomato paste, add a handful of golden raisins or a teaspoon of jaggery during the simmering stage—this creates a beautiful sweet-and-sour Bengali profile.
  • To keep the cauliflower heads intact and prevent them from becoming mushy, briefly blanch them in salted boiling water until just tender but still firm before adding to the masala base.
  • For a festive presentation, garnish with freshly chopped coriander leaves and a sprinkle of Bengali panch phoron (five-spice) fried in mustard oil right before serving for an aromatic finish.
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4.41 from 5 votes

Recipe Nutrition

Calories: 134kcal | Carbohydrates: 1g | Protein: 1g | Fat: 15g | Polyunsaturated Fat: 4.5g | Monounsaturated Fat: 9g | Sodium: 1710mg | Sugar: 1g

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Geeta Biswas
Geeta Biswas

Are you missing old, traditional recipes? I, Geeta Biswas would love to share all those different tasty and traditional recipes. Most of my recipes are simple and very creative as I try to add twist and easy steps to prepare each and every recipe.

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