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.
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.
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.
- 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.
- Now in each of the florets, stick one clove.
- Now boil these florets for 5-7 mins on medium flame.
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
- 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.
- 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.
- Take a pan or vessel in which we will make some masala. Pour some oil into the vessel (5-6 tbsp).
- 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.
- Add onion (2 chopped medium sized onions). Stir after adding till onions are golden brown in colour.
- Now add tomatoes (2medium sized chopped)
- Stir the mixture well, let it fry for some time but keep stirring and then remove from the flame.
- Take another frying pan and deep fry the potatoes. Remove the potatoes from the pan when they are golden brown in color.
Note : Deep fry them in low flame so that they are cooked from inside as well as have nice colour on the outside.
- Now take the boiled florets from Step 3 and fry them in a vessel by adding some 5-6 tbsps of oil.
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.
- 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)
Yes we need to add these many spices and you can tell this will pack some punch to the gobi.
- Now take the fried potatoes and fried florets and add them to this mixture. Stir gently such that florets should not break.
- Dress this with coriander leaves and serve.
- 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
- Chop and get some 6 florets out of the cauliflower
- Stick cloves into each
- Boil the florets in water
- Cut the potatoes ion two round pieces each
- 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.
- Add chopped onion then add chopped tomatoes.
- Deep fry the potatoes
- 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.
- 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.
- Now to this masala mixture add the fried florets.
- Then add deep fried potatoes.
- Stir very gently such that masala s all draped on each of the florets and potatoes.
- Dress it with coriander leaves. Serve in a nice bowl.