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Gobi Masala

Posted by Annita on November 2, 2006

Another Cauliflower dish,which can be taken with any kind of roti and the recipe is from my Hawkins Cookbook.Following the recipe,I’ve used my pressure cooker to prepare it,but you can always use any cooking pan if you wish.I prefer pressure cooking,as it is healthy,saves time and improves taste.Also pressure cooking retains nutritive elements ,I’ve read somewhere that vitamins and proteins are better preserved during pressure cooking process.

Gobi Masala
Chappathi and Gobi Masala -Our dinner

Now the recipe..


Fresh Cauliflower cut into florets – 1 large
Chopped/Grated Onion – 2 large
Tomatoes blanched and chopped – 2 medium
Ginger – 1 piece of 1 ” size
Garlic – 6 flakes
Green Chillies – 2
Beaten curd – 1/2 cup

Poppy seeds – 1 tbsp
Cashewnut pieces – 2 tbsp

Turmeric powder – 1/4 tsp
Coriander powder – 1 tsp
Cumin powder – 1/2 tsp
Red Chilly powder -1 tsp

Water – as needed
Oil – as needed
Salt – to taste

For Garnishing:-
Chopped Coriander leaves – 1 tsp
Heavy cream(Optional) – 1/2 tsp


Take water and salt in a large bowl and immerse cauliflower florets for about 1/2 an hour and drain.Grind together poppy seeds and cashewnuts into a paste adding a little water from time to time.Seperately grind ginger,garlic and green chillies into a paste.Keep them aside.

Heat oil in a cooker for about 2 mins,add onion and fry till golden brown.Now add ginger-garlic-chilly paste,tomatoes,turmeic,coriander,cumin and chilly powders and fry for a while.Add 1/4 cup water and salt,cook till tomatoes are pulp stirring occasionally.

Add 1 tbsp of curd.Stir and fry until curd is well blended.Add remaining curd in the same way,a tablespoon at a time till all curd is used.Fry till oil starts to seperate.

Add culiflower,stir and fry for about 3-4 minutes.Away from heat ,stir in cashewnut paste and 1/4 cup of water.Close the cooker and bring to a full pressure on high heat.Reduce heat and cook for 2 minutes.

Remove cooker from heat and release pressure by slightly lifting of vent weight.Carefully open the cooker and transfer the curry into a serving bowl.Pour masala evenly over cauliflower.Serve hot garnished with coriander leaves and heavy cream.

See Priya’s Gobi Masala here


8 Responses to “Gobi Masala”

  1. Archana said

    I am here again, early enough to post the first comment. I have half a cauliflower sitting in the fridge, might try this recipe soon. Thank you.

    Good morning…Whats the time there now?Urangunnille?


  2. nice recipe, shall try next time when I get aculiflower..thanks for sharing.I will bookmark this

  3. Nalini said

    Hi Annita,

    Looks delicious!

  4. Asha said

    OOh!! Delicious!! Great photo too!! I love cauliflower dishes.Thanks girl!!

  5. fathima said

    hi annita,

    ur curry looks very delicious, i’ll try this for sure.
    can u tell me whts this heavy cream.

    Its heavy whipping cream which you can find in the dairy section..

  6. priya said

    Thank you for posting this recipe on the net. I have made this in the past from my hawkins book maybe 10yrs ago. Recently I have been trying to find that book to make it again and thanks to you I got the recipe. This dish is delicious and would be great to serve at parties with rice or roti.

  7. DeepaSrikumat said

    Hi Annita,

    Ur Curry looks very colorful and delicious. I think that this will be very good side dish for chappathi’s & Roti’s. Thanks for giving an such nice receipe.

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