Hi there you guys! The recipe I am going to introduce to you today is Gobi Butter Masala, also called Gobi Makkhani.
These days, we started feeling like we are having the same items on the menu very frequently. The same old curries and rice, the same old plain lentils and stuff. I felt my husband was feeling bored with the same stuff, even though he did not say anything. So, I thought I will surprise him with a dish that he might have never tasted before and one, that I am pretty sure he would love, the Gobi Butter Masala.
Gobi butter masala is similar to Paneer Butter Masala, having creamy silky gravy with that beautiful aroma of melted butter. Only, paneer replaced with fried gobi (cauliflower).
I served him Gobi Butter Masala along with perfectly puffed phulkas. Once he had a piece, he finished the whole dish in a single sitting.. 😉 In his words, the fried cauliflower is absolutely amazing and is much better than paneer. Here you go – Gobi Butter Masala.
- 1 Medium size head of cauliflower, split into small florets
- 1 tsp Turmeric powder
- 1-2 Cups of water
- ¼ Cup of Corn flour
- ½ tbsp of freshly ground pepper
- Salt to taste
- Oil for deep frying
- 1 Tbsp of butter
- 1 Large Onion, roughly chopped
- 3-4 Medium sized tomatoes, roughly chopped
- 6-7 Dry Kashmiri Red chillies (Adjust according to your spice level)
- 1 tbsp of Ginger Garlic Paste
- ¼ Cup of Cashew nuts
- Whole Dry Spices (2 Cinnamon Sticks, 2 Bay leaves, 4-5 Black cardamom , 2 cloves ) tied in white muslin cloth
- 1 tsp of Honey
- 1 tbsp of kasoori meethi (Dry fenugreek leaves)
- ⅓ cup of Heavy cream
- Few coriander leaves finely chopped , to garnish
- For the makkhani gravy, Heat some butter in a pressure cooker . Add roughly chopped onions and fry until they turn translucent. Add freshly ground ginger garlic paste and fry until the raw smell goes away. Next, Add the dry whole spiced packed in muslin cloth to the onions mixture and add some cashews and tomatoes. Close the lid of the cooker and cook until 3-4 whistles on low flame. Cool the mixture and remove the muslin cloth and grind the mixture into a smooth paste. Strain the mixture into a strainer to remove all the skin and store the mixture for making the curry.
- 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. Take some corn flour , add some freshly ground pepper to it, salt to taste and some water to smooth paste. Rub the florets in the paste and deep fry in oil for about 10 minutes on medium flame until they are brown and crispy.
- Heat some butter in wide pan, Add the ground makkhani gravy to it and add some honey and salt to it . Add some dry spices if you want . I added kasoori meethi to the gravy. Bring it a boil. Add the cream and mix well. Finally add the fried florets to the gravy and garnish with coriander leaves.
You can also use a slow cooker to make the makkhani gravy.
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