Gobi Masala recipe and how to make gobi masala at home

Being a Punjabi , I have had this yellow coloured gobi masala at home with curry or without curry. However that said I am bored eating the same style for years together. I tried a lot of cauliflower combinations to see if I can make this differently.

After several unsuccessful tries and various combinations of masalas now I have something which I am sure you all will like. My family liked it very much and enjoyed the masala gobi with paranthas last Sunday.

 

Masala Gobi recipe

Masala Gobi

I will warn you that this is a bit time consuming though not very difficult to make. It is requires some effort especially the steps require a particular way to fry the gobi or the cauliflower and then how to add that special aroma to this recipe. I would say that this aroma is the strength of this recipe.

I mean do not get me wrong  I love gobi and aloo gobi with a bit of amchur (mango powder) and dhaniya (coriander) is what I love the most. In fact, I love Gobi paranthas the most. Really Yum with that special white butter.

Let us dive straight into the nitty gritty of making this special masala Gobi and let me know in the comments as to how was it and did your family members like it ?

As usual I will first give you step by step instructions

for this recipe with photos and then at the end is a printable format for your ease of use. Plus a list of ingredients at the end.

pic14

Most importantly in this recipe below , make sure that you read the notes along with the steps. Very important as those will make sure that this masala gobi comes out special.

  1. Chop 1 medium sized cauliflower into six or seven sized florets. I would suggest that you use your hand to break the cauliflower into these florets. Though you can use the knife but however with hand the florets will come out intact. The stem of the floret should be in medium sized.pic16
  2. Now in each of the florets, stick one clove.
  3. Now boil these florets for 5-7 mins on medium flame.

    Florets with Cloves inserted and inside the water to be boiled Note: the stem is inside the water fully

    Florets with Cloves inserted and inside the water to be boiled
    Note: the stem is inside the water fully

Note: To boil these florets, the florets should be facing upwards with their stems dipped completely into the water.  This way the stems can become soft and tender as shown in the above image

  1. Remove the boiled florets from the flame and drain the water thoroughly

Note: Make sure that the stem of the floret is soft and tender after boiling.

  1. Take 3-4 medium sized potatoes and cut each of the potatoes into two pieces. I usually remove the top and bottom of the potato and then use the remaining potato and cut into two. That way I have two round pieces of the potato from each original potato.

    Cut Potatoes

    Cut Potatoes

  2. Take a pan or vessel in which we will make some masala. Pour some oil into the vessel (5-6 tbsp).
  3. Add garlic (ten pieces), cloves (5 pieces), cinnamon sticks(5 sticks), black cardamom into the heated oil. Stir these till the garlic is golden brown in colour.

Note : Remove Cloves, cinnamon and cardamom from this mixture once the garlic is golden brown in colour.pic17

  1. Add onion (2 chopped medium sized onions). Stir after adding till onions are golden brown in colour.

    Masala Mixture - chopped tomatoes added

    Masala Mixture – chopped tomatoes added

  2. Now add tomatoes (2medium sized chopped)
  3. Stir the mixture well, let it fry for some time but keep stirring and then remove from the flame.
  4. Take another frying pan and deep fry the potatoes. Remove the potatoes from the pan when they are golden brown in color.

    Deep Fried potatoes

    Deep Fried potatoes

Note : Deep fry them in low flame so that they are cooked from inside as well as have nice colour on the outside.

  1. Now take the boiled florets from Step 3 and fry them in a vessel by adding some 5-6 tbsps of oil.

    Florets upside down inside the pan with some oil

    Florets upside down inside the pan with some oil

Fried Florets with golden brown color

Fried Florets with golden brown color

Note: Two important things to note here are. Take the cloves out from the florets before you fry them (no deep fry). Also, fry them in a manner such that the stem is facing you and the flower of the floret is in the oil.  Fry till the florets are golden brown in colour at the top. The stem should not be golden brown and only the top of the floret should be.

  1. Now take the masala mixture from step 9 and add some salt to it. Add Dhaniya powder (1/4 tbsp)

Add red chilli powder (1/4 tbsp), add aamchur powder (mango powder) (1/4 tbsp)

Add garam masala (1/4 tbsp)

Add Kitchen king masala (1/4 tbsp)

Fully ready masala mixture with spices added

Fully ready masala mixture with spices added

Yes we need to add these many spices and you can tell this will pack some punch to the gobi.

  1. Now take the fried potatoes and fried florets and add them to this mixture. Stir gently such that florets should not break.

    Florets and potatoes in the masala

    Florets and potatoes in the masala

  2. Dress this with coriander leaves and serve.

    Ready to serve

    Ready to serve

Gobi Masala recipe and how to make gobi masala at home
 
Prep time
Cook time
Total time
 
A special twist to gobi masala recipe and it will add a special taste to your gobi.
Author:
Recipe type: main
Cuisine: North Indian , Punjabi
Serves: 3-4
Ingredients
  • Cauliflower – 1 medium sized cauliflower
  • Potato – 6 small sized potatoes
  • Onion – 3 chopped onions
  • Coriander – 1 bunch
  • Tomato – 6 small sized tomatoes
  • Cloves – 9-10 pieces
  • Cinnamon sticks – 5
  • Black cardamom – 3
  • Garlic – 10-12 pieces
  • Dhaniya powder -1/4 tbsp
  • Red chilli powder - ¼ tbsp
  • Aamchur powder (mango powder) - ¼ tbsp
  • Garam masala -1/4 tbsp
  • Kitchen king masala -1/4 tbsp
  • Oil: any refined oil
Instructions
  1. Chop and get some 6 florets out of the cauliflower
  2. Stick cloves into each
  3. Boil the florets in water
  4. Cut the potatoes ion two round pieces each
  5. Take a frying pan, add some oil, add garlic, cloves, cinnamon sticks and black cardamom into it. Stir and make sure that garlic is golden brown in colour. Remove the cloves, cinnamon and cardamom as they were only added for flavour.
  6. Add chopped onion then add chopped tomatoes.
  7. Deep fry the potatoes
  8. Fry the gobi (5-6 tbsp of oil) or the cauliflower separately till golden brown in colour from the top. Always have the flower inside the oil and the stem facing you while frying. That way only the flower on the top will become golden brown.
  9. Take the masala mixture of onions and tomatoes. Add salt, dhaniya powder, red chilli powder, aamchur powder, garam masala and Kitchen King masala to it. Your masala mixture is now ready.
  10. Now to this masala mixture add the fried florets.
  11. Then add deep fried potatoes.
  12. Stir very gently such that masala s all draped on each of the florets and potatoes.
  13. Dress it with coriander leaves. Serve in a nice bowl.

 

Sarson ka saag recipe with makki ki roti

Winter time in North India is special. You get to eat all those delicious gachak & rewaris. That steaming hot gajar ka halwa. The good thing that I like about winters is that the vegetable market is a sea of greens. You find nice lush green palak, methi, sarson and bathua at any vegetable vendor place. To be honest, I love winters more than summers as I can eat my favorite Punjabi dish Sarson ka saag and makki ki roti with loads of white makkhan.

 The key thing before you start making the saag is that you need to wash the sarson, palak and bathua very thoroughly. The leaves of mustard or sarson can be very dirty and if you do not do a very through wash of those leaves then they will come in your mouth while you are eating the saag and the entire dish is effectively ruined.

Sarson Ka Saag with Makki ki roti

Sarson Ka Saag with Makki ki roti

Sarson or mustard by itself is a bit bitter so better to add bathua and spinach to make it taste sweeter. Another point is that in some places there will be usually a challenge getting Bathua or even sarson. I suggest you get methi and spinach (palak) and some mooli(radish). Methi is a bit bitter so use less of methi and more of spinach.

The best way to enjoy the saag is with makki di roti and homemade white butter. If you go to any Punjab village you can definitely see the households having saag with dollops of ghee added and makki di roti with dollops of butter on top. Yummy and delicious though you may need to watch out for the calories and the kilos you will add !

Here are the step by step instructions with some images of the sarson ka saag recipe

1) This dish is easy to make but the toughest part is cleaning. Cut out the stems for the sarson leaves , bathua leaves and the spinach leaves. Now you can leave the stems there but sometimes they can destroy the taste if they are not cooked properly as they can be very hard. It is better to cut the stems. Usually they can be just cut out with the hand or take the bunch and just cut out the lower portion of the entire bunch together. Wash the leaves and wash again and wash again.

Cut Leaves of Bathua, sarson and Spinach

Cut Leaves of Bathua, sarson and Spinach

2) Place the leaves in the strainer to drain out the water

3) Once the water is drained out then take the leaves and cut them. No need to cut them into fine stuff, just them into smaller chunks such that it is easy when you blend them later in the blender.

4) After cutting put the leaves (spinach, bathua and sarson) into the pressure cooker. Now in the pressure cooker add some two bowls of water ( katori as we call in hindi). Add one big ginger piece into the cooker as well.  No need to grate this piece of ginger. Just peel and put it into the cooker. It will leave a very good aroma. Add two green chillies as well.

5) Now give about 3-4 whistles in the pressure cooker. You can check to see if the leaves are soft enough after removing the cooker from the gas. Let the mixture cool off and become lukewarm. Take out the piece of ginger as we do not want to blend it.

6) Take out the soft leaves and blend them with a blender.  Make it into a very thick puree. Now that said I know in some north Indian houses they do not make it into a fine puree and let it be a bit coarse. It all depends on how you want to eat it. I like it medium , so for me it is a puree but not that fine. You can check the coarseness of the puree by tasting it a bit. You should be able to feel some very fine leaves/lumps etc. Generally I just give one round of blend and take the mixture out. You will see that after one round it is not even a puree and it is just a coarse mixture. That is really how the actual saag is made. You can do two rounds if you wish to make it a little more pureed form.

Mixture after one round of blend

Mixture after one round of blend

Simmering Mixture after blending

Simmering Mixture after blending

7) Pour the puree into another pan. Add 2 tbsp of maize flour and mix it well with the thick puree of blended leaves. Put it on the burner and let it simmer for 30 minutes. Add just a bowl of water to make sure that the thick puree can simmer properly.

8) While the blended greens mixture is simmering in step 7, you should take another small pan and heat some oil in it. Once the oil is heated, add some grated ginger into it. Then add three or four pieces of garlic and then add the chopped onions into it. Once the onions are light brown, add chopped green chillies. Always add the stuff into oil in this order ginger first, then garlic and then onions and chillies. If you add ginger later then it will stick to the pan.

Sarson Ka Saag recipe

Ready to Eat

9)Take this mixture of oil, onions, chillies, ginger and garlic and pour it on the simmering mixture of blended greens.

10) Take two tablespoons of desi ghee and add it to the mixture. Stir well. This will give that extra flavour and taste.

11) Your saag is ready.  eat it with makki ki roti and homemade butter.

 

Sarson ka saag recipe with makki ki roti
 
Prep time
Cook time
Total time
 
Steamy hot Sason ka saag with makki ki roti along with homemade butter is something you ought to have. It is delicious and has that yum that you will love.
Author:
Recipe type: Main
Cuisine: North Indian
Serves: 5-6
Ingredients
  • Green Mustard / (sarson) leaves – 2 bunch ( you can use cups as measurement as well). So this will be 2 cups full of sarson leaves.
  • Spinach leaves / (Palak) –1 bunch or 1 cup
  • Bathua – 1 bunch
  • Makki ka Atta (cornmeal) – 2 tbsp or maize flour. (alternatively you can use besan or gram flour)
  • Green chilies – 2 to 3 chopped
  • Green chillies - 2 full
  • Ginger – 1 inch long
  • Garlic - Four pieces chopped
  • Onion – 3 sliced medium size
  • Oil – 5 tbsp
  • Red chilly powder – add to taste
  • Salt – add to taste
  • Butter / Ghee – 1 tbsp
Instructions
  1. Make sure to clean the sarson, bathua and radish leaves
  2. Chop the greens so that they can easily be cooked
  3. Add the leaves into the pressure cooker
  4. Cook the leaves in the pressure cooker for about 7-8 minutes
  5. Once done take out the contents
  6. Put them into a blender
  7. Turn on the blender and till all the leaves are blended into a smooth curry
  8. Pour the blended green into another pan
  9. Let it simmer for a about 30 minutes
  10. Fry the onions in another pan for some time till they are golden brown
  11. Now add a little bit of saag to this frying pan so that the saag and the oiniuon mix well.
  12. Take this mixture of onions and saag and add it to the big pan with all the saag
  13. Serve with makki ki roti