Masala Gobhi

Masala Gobhi

Published February 25, 2013 | Written by

Published by: Healthline Exclusive

Servings: 10
Total Time: 70 min

Prep Time: 20 min | Cook Time: 20 min


Cauliflower is a great hit when made on its own or combined with other vegetables, such as potatoes. The spices along with the ginger-garlic paste give this recipe a wonderful flavor and aroma and it's an instant hit with both rotis and paranthas. Care should be taken not to overcook the vegetable.

Nutrition Facts
Serving size: approximately 1/2 cup of cooked vegetable
Calories per serving: 54
% Daily Value*
Total Fat 1.7g 3%
Saturated Fat 0.3g 2%
Sodium 255mg 11%
Total Carbohydrate 8.8g 3%
Protein 2.4g 3%
Percent Daily Values are based on a 2,000 calorie diet.


  • 4 cups water
  • 1 tsp. salt
  • 1 medium cauliflower, cut into 3 to 4 cm flowerets with 1 cm stalk
  • 1 inch piece of ginger
  • 6 flakes garlic
  • 2 green chilies
  • 2 tbsp. olive oil
  • 2 large onions, grated
  • 2 medium tomatoes, chopped
  • 1/2 tsp. turmeric powder
  • 1 tsp. coriander powder
  • 1/2 tsp. cumin powder
  • 1 tsp. red chili powder
  • 2 tbsp. curd, beaten
  • 1 tbsp. cilantro leaves, chopped

Step by Step:

  1. Keep the cauliflower flowerets dipped in 4 cups of water for about 30 minutes. Drain after 30 minutes.
  2. Grind together ginger, garlic, and green chilies into a smooth paste.
  3. Heat olive oil in a large non-stick pan over medium-high heat. Add grated onions and fry till golden brown. Lower the heat and add the ginger-garlic paste, tomatoes, turmeric, coriander powder, cumin powder, red chili powder, and the remaining 1 tsp. salt. Cook the entire contents on medium-high heat till the tomatoes are pulpy, stirring occasionally. Care should be taken that the content should not burn or stick to the pan.
  4. Add 1 tbsp. curd. Stir constantly till the curd is well blended into the mixture (about 30 seconds). Add the remaining curd in the same way and fry for about 3 minutes. Add cauliflower flowerets. Toss for about 5 minutes, until the flowerets are all covered with the mixture of spices. Cover the pan with a lid and cook for about 15 minutes over medium-high heat, stirring occasionally. You can add some water (1 tbsp.) if the cauliflower starts sticking to the pan.
  5. Garnish with chopped coriander leaves and serve hot with rotis and paranthas.