Restaurant Style Cauliflower Gravy Recipe

Indulge in this delicious Cauliflower gravy made just like it is in a restaurant only it is healthier.

Restaurant-style Gobhi Masala is a delicious gravy that pairs well with rotis, naans, chapati and fulkas. It tastes equally good with jeera rice or plain steamed rice. Cauliflower is one vegetable that I do not buy only in the rainy season. But once the rains are over the flower as it is called here is in my shopping bag by hook or crook, hubby loves it. Making variations in the vegetable can be daunting. Do you have the same problems? Do you have also face the same question which says, “cauliflower again”? Read on and I will share with you and easy way to make Cauliflower Gravy you will love plus it is a lot more healthy. Spread the love, like and share my post. Sign up for my newsletter! (link below).

Contents:

• The Event
• How to eat Cauliflower?
  • How to clean Cauliflower?
• Recipe Card
• Pro tips to make Cauliflower Gravy Recipe
• Pin for Later

The Event:

For Foodie Monday Bloghop this week Preethi our hostess set us 2 themes out of which #270 CauliflowerStories was voted in. Preethi blogs at Preethi’s Cuisine, a busy mother and a working woman she too is on a lookout for a for healthy easy to make recipes Check out her Saffron Lentil Quinoa Soup it is an excellent example of good food that is easy to make and yet has all the nutrients needed.

How to eat Cauliflower?

• A cauliflower head is composed of white edible flowers buds as the edible portion.
• The cauliflower heads are consumed in a variety of ways as you can roast, grill, boil, fry, steam, as a pickle, or eat raw.  Generally the outer leaves and the thick stalk is removed and discarded and the florets are eaten.
• Do you know you can make an excellent vegetable with the stalks and the leaves? If you too are practising zero waste kitchen then you will love this delicious traditional recipe called Gobhi ke Denthal ki Sabzi that I have shared in the past. 

How to clean Cauliflower?

Cauliflower to be washed before it can be used as it is full of worms. I will however look at brighter things and say at least it is not sprayed with chemicals and pesticides. Anyway, the easy way to get rid of the wriggly worms is soaking the cauliflower in salt and turmeric water. I make florets and add them to the water and let them soak well for at least 15 minutes. Remove with a slotted spoon to another bowl of water. Then rinse the cauliflower in running water in a big holed colander. 

 Let the water drain out and now we are ready to rock the show. Do not let the long list of ingredients put you off! The end result is well worth the effort. Try it!

Ingredients for Restaurant style Gobhi Masala:

• Cauliflower: I used a big head of cauliflower to make my cauliflower gravy.
• Onions:  Use any onions you can get I have red onions minced as well as some cut in large petals.
• Capsicum: I have used coloured capsicum, not necessary but I love the colour and the crunch they lend to the vegetable.
• Tomatoes:  Use lovely red tomatoes they are in season now.
• Ginger garlic and green chilli paste:  One basic spice mix that raises the flavours of your curry.
• Yogurt: Well-whipped thick curds, dahi.
• Cashewnuts: I use cashew nuts you can add melon seeds instead. In restaurants, they use melon seeds.
• Garam masala powder: Use any garam masala but I made some fresh North Indian style masala just for the dish.
• Crushed Kasuri Methi: Kasuri methi takes the flavours of the dish to the next level.
• Water: Use water rather than any broth.
• Cream: Fresh cream to top the dish but you can avoid it.
• Other Ingredients:
  • jeera: cumin seeds
  • salt: as per taste.
  • sugar: just to balance the flavours.
  • oil: any odourless oil like sunflower, groundnut oil.

How to prepare Restaurant Style Cauliflower Gravy Recipe:

• Start with the cauliflower cut it in bite-sized florets and soak it in salt and turmeric water for at least 15 minutes. After 15 minutes spoon it out in another vessel with water. Transfer to a colander and wash under running water. let the water drain as much as possible. This way all the worms, pesticides and any dirt gets washed out.
• In a bowl transfer the rinsed cauliflower and add some salt. Pour boiling water on the florets till the cauliflower is soaking in the water. (difficult as the cauliflower floats but that is okay.) Let them stay in the water for at least 15-20 minutes. then drain and transfer to a kitchen towel and wrap them up so that most of the water is drained.
• Cut the tomatoes tops off then make slits like a cross. Add to a vessel and add some boiling water. Cover and set aside till needed. (about 20-25 minutes).
• Meanwhile, soak the cashew nuts in a little water, chop onions, make the ginger garlic and green chilli paste. Make big pieces out of the onions and capsicum.
• In a pan add 2 tablespoon oil and add the drained cauliflower and stir fry till brown spots appear on the cauliflower. Remove to a plate and add the onions petals and a pinch of salt. stir fry till the onions wilt. Similarly, fry the capsicum too.
• Heat oil in a thick bottomed pan, splutter the cumin seeds then add the ginger garlic green chilli paste and fry till nice and golden brown.
• Add the finely chopped onions and stir fry till golden brown you can add a pinch of salt to speed the process up.
• Meanwhile, peel and grind the tomatoes with the cashew nuts fine, use water if needed.
• Add the tomato paste to the finely chopped onion mixture and fry add the garam masala, turmeric, red chilli powder and fry well. stir regularly and fry till the masala clumps together and start sticking to the bottom of the vessel.
• Now, switch off the gas add the yoghurt paste and mix well. Add 1 cup water and the cauliflower. Mix well, switch on the gas and let the cauliflower cook covered. In about 10-15 minutes your cauliflower will be cooked.
• Check the consistency you need. Add more water if needed it is better to add less water in the beginning you can always add more water as needed.
• Add the onions and the capsicum, salt, sugar, crushed Kasuri methi and mix well. If you feel the need do heat it for 2 minutes.
• Keep it covered so that the flavours mingle for about 5 minutes.
• Since I have 2 requirements one lots of cream and no cream requests I have added cream just as I served with chapati.

Recipe Card:

Restaurant Style Cauliflower Gravy Recipe

Restaurant Style Gobi Masala Recipe makes a gravy that is healthier to the restaurant and just as delicious a gluten-free gravy that pairs with flatbreads and rice equally well.

5 from 6 votes

Print Pin Rate

Course: Side Dish

Cuisine: Indian

Keyword: Cauliflower Recipes, Party Dishes, Restaurant style curry

Prep Time: 30 minutes

Cook Time: 30 minutes

Servings: 6 people

Calories: 300kcal

Author: ArchanaPotdar

Equipment

• Bowls
• Colander
• Mixer/Grinder
• Kadhai/wok

Ingredients

For the Cauliflower:

• 1 cauliflower or gobi medium-sized
• 2 tablespoon oil

For the Gravy:

• 2 onion chopped finely
• 1 onion cut in quarters and separated
• 2 capsicum/bell peppers cut in big pieces
• 15-20 garlic cloves small
• ½ inch ginger
• 1 green chilli
• ¼ cup thick curds/yoghurt whipped till smooth
• ¼ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• ½ teaspoon garam masala powder
• ½ teaspoon cumin seeds
• ½ teaspoon Kasuri methi/dry fenugreek leaves crushed
• 1.5 cups water
• 2 tablespoon cream
• 2 tablespoon oil for the curry
• salt as required
• ½ teaspoon Sugar

Grind to paste:

• 3 tomatoes
• 2 tablespoon Cashew Nuts

Instructions

• Start with the cauliflower, cut it in bite-sized florets and soak it in salt and turmeric water for at least 15 minutes. After 15 minutes spoon it out in another vessel with water. Transfer to a colander and wash under running water. let the water drain as much as possible. This way all the worms, pesticides and any dirt gets washed out.
• In a bowl transfer the rinsed cauliflower and add some salt. Pour boiling water on the florets till the cauliflower is soaking in the water. (difficult as the cauliflower floats but that is okay.) Let them stay in the water for at least 15-20 minutes. Then drain and transfer to a kitchen towel and wrap them up so that most of the water is drained.
• Cut the tomatoes tops off then make slits like a cross. Add to a vessel and add some boiling water. Cover and set aside till needed. (about 20-25 minutes).
• Meanwhile, soak the cashew nuts in a little water, chop onions, make the ginger garlic and green chilli paste. Make big pieces out of the onions and capsicum.
• In a pan add 2 tablespoon oil and add the drained cauliflower and stir fry till brown spots appear on the cauliflower. Remove to a plate and add the onion petals and a pinch of salt. stir fry till the onions wilt. Similarly, fry the capsicum too.
• Heat oil in a thick bottomed pan, splutter the cumin seeds then add the ginger garlic green chilli paste and fry till nice and golden brown.
• Add the finely chopped onions and stir fry till golden brown you can add a pinch of salt to speed the process up.
• Meanwhile, peel and grind the tomatoes with the cashew nuts fine, use water if needed.
• Add the tomato paste to the finely chopped onion mixture and fry. Add the garam masala, turmeric, red chilli powder and fry well. stir regularly and fry till the masala clumps together and start sticking to the bottom of the vessel.
• Now, switch off the gas, add the yoghurt paste and mix well. Add 1 cup water and the cauliflower. Mix well, switch on the gas and let the cauliflower cook covered. In about 10-15 minutes your cauliflower will be cooked.
• Add the quartered onions and the capsicum, salt, sugar, crushed Kasuri methi and mix well. If you feel the need, heat it for 2 minutes.
• Check the consistency you need. Add more water if needed. It is better to add less water in the beginning. You can always add more water as needed.
• Add the cream and keep it covered so that the flavours mingle for about 5 minutes.
• Since I have 2 requirements, one lot of cream and no cream requests I have added cream just as I served with chapati.

Notes

•  If using yogurt, use full-fat and fresh yogurt as it may curdle. 
• You can substitute the yogurt and cream with milk. Add the milk with the cauliflower. This is marginally low-fat. 
• If you need gravy or the vegetable appears dry add more water. 

Tried this recipe?Mention @themadscientistskitchen or tag #themadscientistkitchen!

Pro tips to make Cauliflower Gravy Recipe:

• I have used absolutely no whole masala today but feel free to add them. You can use bay leaf, masala elichi or black cardamom as a tempering ingredient.
• Use of capsicum and onion petals is optional but I love the taste so I add them. You can also add mushrooms, fried potatoes and paneer to the gravy.
• I have today used both curds/yoghurt and cream but there are times I use milk too and the vegetable turns just as delicious.
• in case you are using yoghurt use fresh and full fat one. Also, switch off the gas, mix well all the curds add cauliflower and water then switch on the gas. This will prevent the curds from curdling.

Restaurant Style Cauliflower Gravy Recipe is something I make often. I add everything from potatoes to carrots, mushrooms to paneer. It is delicious and if you are hosting a party this is the best crowd-pleaser you can make t go with naan, rotis, chapati or bread. Serve it with jeera rice too.

Pin for Later:

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