Gobi Masala: Cauliflower in Onion Gravy

11 Dec

Gobi Masala - Cauliflower Masala

A party favorite also considerate to the weight-watchers – what more could one ask for? This recipe for gobi masala (cauliflower cooked in an onion-based gravy) with minimal oil is a sure hit with the dieter as well as the epicure.

Gobi Masala

You Need:

  • Cauliflower – 1
  • Onions – 2
  • Ginger – 1/2 inch stick
  • Coriander powder – 1 teaspoon
  • Cumin powder – 1 teaspoon
  • Turmeric powder – 1/2 teaspoon
  • Red chili powder – 1 teaspoon
  • Salt – to taste
  • Asafoetida – 1 pinch
  • Mustard seeds – 1 teaspoon
  • Oil – 2 teaspoons
  • Coriander leaves – 1 tablespoon chopped, for garnishing  

How To Make Gobi Masala:

1. Prepare the ingredients

Break the cauliflower into bite-sized florets. [1]

Chop the onions and ginger, and grind to a paste.

Dissolve red chili powder, turmeric powder, cumin and coriander powders in a tablespoon of water.

2. Fry the masala

In a good quality non-stick pan, heat a teaspoon of oil. Crackle a teaspoon of mustard seeds in the oil, add a pinch of asafoetida followed by the onion-ginger paste. Cook on medium flame, stirring regularly, till the paste turns an even golden in color [about 6-7 minutes].

Add the dissolved masalas to the fried onion-ginger paste. Let it cook on medium-high flame for a minute. Continue to stir. Switch off the heat when the raw smell leaves the masala. Sprinkle salt, stir well, and wait for the sautéed cauliflowers to be ready.

3. Cook the cauliflower

In another flat, wide roasting pan, spread a teaspoon of oil. Heat it on medium flame. Place the cauliflower florets on it in a single layer and roast them till the begin to brown and give off a nice aroma. Turn them around so that they cook evenly. This will take 8-10 minutes, depending on the size of the cauliflower florets. Take them off the fire before they begin to turn soft.

4. Put it all together

Turn the fried masala into the pan with roasted cauliflowers. Deglaze the masala pan with a tablespoon of hot water and sprinkle it over the cauliflowers. Mix well and cook for 5 minutes, so that the masala coats the cauliflower evenly and the water dries up.

Garnish gobi masala with chopped coriander leaves and serve hot with chapatis and raita.

Gobi Masala


[1] Pick the freshest cauliflowers – look for a white cauliflower head with crisp florets and bright green leaves (if any). If the leaves look droopy/dry or the cauliflower head has a fungal film on it, do NOT use.

If you find a slight discoloration on just the cauliflower’s surface, scrape it away lightly before breaking it into florets.

2 Responses to “Gobi Masala: Cauliflower in Onion Gravy”

  1. Tadka Pasta December 12, 2011 at 7:18 AM #

    Oh, one of my favorite veggies, and a great masala to spice up those nicely roasted pieces! The love is showing :)

    • S December 12, 2011 at 7:50 AM #

      :) Thank you. Next to potatoes, cauliflower is quite the universal favorite isn’t it?

Leave a Reply