Masala Gobi
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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
Ingredients
- 2 Cauliflower (sized whole)
- 1 tbsp Ginger Garlic Paste (chopped)
- 1 tbsp Tomato Paste
- 1 tsp Coriander (Dhania)
- 1 tsp Cumin Seed (Jeera)
- 1 tsp Chilli Powder (Mirch)
- 1 tsp Five Spices Masala
- 1 tbsp Mustard Oil
- 1 tbsp Mustard Oil
- 2 tbsp Yogurt (Curd, homemade)
- 1.5 tsp Salt (or as per taste)
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Instructions
- Boil the cauliflower with little salt and keep separate.
- Heat a pan add mustard oil, chopped ginger garlic, tomato paste, coriander powder, cumin powder chilli powder and salt.
- Stir continuously to turn brown then put off the flame add curd. Again mix evenly and add boiled cauliflower
- 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.
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.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 134kcal | Carbohydrates: 1g | Protein: 1g | Fat: 15g | Polyunsaturated Fat: 4.5g | Monounsaturated Fat: 9g | Sodium: 1710mg | Sugar: 1g
5 Comments
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This is awesome! Can’t wait to cook it.
This is so tempting! Can’t wait to cook it.
What a delicious recipe! Thanks for posting.
This is awesome! Can’t wait to cook it.
This looks so appealing! Thanks for sharing.