Friday, 22 April 2016


Cauliflower is such a versatile vegetable and is accepted universally. I look at various recipes of the world and see such wide usage of this vegetable..... be it soup or curry. Since I love this vegetable, I strongly feel in whichever way we prepare it, it will taste good. I have gone through a couple of recipes on creamy soups made with it and wish to try for myself. My men are in no way soup loving kind of, hence I will do that in my own good time. I never feel like preparing something specially for myself, I am too lethargic doing so. I prepare what my family loves and have that lowering the amount of carb. As told many times, my men loves breads, any kind of. So I always look for curries that well suits with breads, which are mainly South Asian breads at my home.

We Bengalis usually prepare a cauliflower and potato curry garnished with ghee and Bengali garam masala. I love trying different kinds of curries in my kitchen. Been fond of spicy and flavourful North Indian cuisine, I thought of trying Gobi Butter Masala just as their very popular chicken in such a gravy. I remember, that particular day I prepared this rich Gobi Butter Masala and kept the chicken as a light, simple curry and served with chapati... hot from the tawa. They loved it and that makes me happy. This Gobi Butter Masala was done in my own way, as I preferred so. Hence, it may not be so authentic. Let us do this butter n garam masala flavoured, tangy cauliflower curry together.

Cauliflower : 1
Green Peas : 2tbsp[optional]
Tomato Paste : 1big cup
Onion Paste : 1/2small cup
Ginger Paste : 2tsp
Minced Garlic : 1tsp
Cumin Powder : 1/2tsp
Red Chilli Powder : 1tsp
Turmeric Powder : 1tsp
Coriander Powder : 1tsp
Garam Masala Powder : 1tsp
Cumin Seeds : 1/4tsp
Bayleaf : 1
Sugar : 1/2tsp
Salt : As Required
Fresh Cream : 1tbsp[optional]
Butter : 2tbsp + 1tsp
Oil : 2-3 tbsp

Cut the cauliflower into medium florets, wash them thoroughly and microwave in enough water at low speed for 5 minutes adding little salt. Let cool, discard the water.

Rub the cauliflower pieces with 1/2tsp turmeric powder and some salt. Keep aside for 10 minutes.

Heat oil in a wok. Fry the cauliflower pieces  lightly in batches. Keep aside on a tissue paper that will help to soak the excess oil.

Add 2tbsp butter to the oil and let it melt. Temper oil with cumin seeds, bayleaf and minced garlic. Stir for a minute. Add the onion paste and fry for 2 minutes.

Add ginger paste, fry for 2 minutes and add to the tomato paste. Saute for 2-3 minutes. Add cumin powder, coriander powder, rest of turmeric powder, chilli powder and salt. Stir well for 1/2 a minute.

Add the fried cauliflower pieces, fold in well. Add one medium cup water. Fold in well. Cover cook for 3-4 minutes.

Open cover, add the green peas, 1tsp butter, 1tbsp fresh cream and 1tsp garam masala powder. Fold in well and cook for a minute.

Transfer to a serving bowl and serve hot with breads or jeera rice.


  1. This is a lovely recipe, Soma.. perfect flavor combination…

  2. Lovely color and looks scrumptious. Love the combination of flavors. Very good share Soma.

    1. Thank you Deepa... I love colour in my curries...

  3. Oh Yum. Tempting and another idea for me what to do with cauli, the fav at home.

  4. This is such a delightful and rich recipe of gobi butter masala dear Soma, love the idea u marinate the gobi then use it in your curry !!

  5. Gobi butter masala...Tasty... thanks for posting such a lovely recipe.

  6. Tempting Gobi butter it's Colour...delicious!