Garam Masala Recipe, How to Make Punjabi Garam Masala Powder at Home
Gobi Masala Recipe, How to Make Gobi Masala Recipe Restaurant Style
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recipe restaurant style
gobi masala recipe, how to make gobi
masala recipe restaur ant styleBy dassana amit on May 18th, 2015
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158Like 19 Tweet 2
gobi masala recipe with step by step photos – this is a mild and creamy gobi masala
which is easy to make.
gobi or cauliflower is weekly veggie that i get at home. usually i try different recipes with
gobi at times.
on most ocassions, i make this aloo gobi. if not aloo gobi, then i make gobi pakoras or
gobi parathas or a mix veg curry or this gobi masala or the cauliflower is added to biryani,
pulao or pav bhaji.
the gobi masala recipe is easy and simple to make. has more restaurant like flavors
and goes very well with rotis, naan, tandoori rotis or just plain steamed rice.
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8/15/2019 Gobi Masala Recipe, How to Make Gobi Masala Recipe Restaurant Style
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8/30/2015 gobi m asal a r eci pe, how to m ake gobi masala r ecipe r estaur ant styl e
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if you are looking for more gobi recipes then do check aloo gobi curry, gobi manchurian,
tandoori gobi, baked cauliflower, gobi paratha and aloo gobi matar.
restaurant style gobi masala recipe below:
PREP TIME
30 mins
COOK TIME
25 mins
TOTAL TIME
55 mins
4.8 from 17 reviews
gobi masala recipe
gobi masala - creamy delicious and lightly spiced gobimasala made restaurant style.
AUTHOR: dassana
RECIPE TYPE: main
CUISINE: north indian, punjabi
SERVES: 3-4
INGREDIENTS measuring cup used, 1 cup = 250 ml)
1 medium head cauliflower/gobi1 medium sized onion, chopped finely3-4 garlic/lahsun + ½ inch ginger/adrak - crushed or
made into a paste in a mortar-pestle3-4 tbsp full fat fresh curd/yogurt, whipped till
smooth (optional) * check notes¼ tsp turmeric powder/haldi½ tsp red chili powder/lal mirch powder½ tsp garam masala powder1 tsp coriander powder/dhania powder
½ tsp cumin powder/jeera powder1 small bay leaf/tej patta½ tsp caraway seeds/shah jeera½ tsp crushed kasuri methi/dry fenugreek leaves1.5 cups water - add a ½ cup more if required2 tbsp low fat cream, 25% to 35% low fat3 tbsp oil for sauting the cauliflower2 tbsp oil for the currysalt as required
to make the paste:
2 medium sized tomatoes1 tbsp whole cashews/kaju
INSTRUCTIONS
1. chop the cauliflower into medium florets. rinse well and keep aside.2. heat 3 cups water with salt till it s starts boiling.
3. switch off and add the florets in the hot water. cover and keep aside for 15-20minutes.
4. in the meantime, chop the onion and crush the ginger-garlic in a mortar-pestle.5. also grind the tomato-cashews to a smooth paste on a high speed in a blender with
very little water. if there is too much water, then the mixture starts splutteringwhen sauting it.
6. keep the tomat o-cashew paste aside.7. drain the cauliflower florets and keep aside and gently wipe them dry..8. heat oil in a kadai or wok till it starts shimmering.9. add the blanched cauliflower florets to the oil and saute on a low to medium flame
till they start getting light brown spots on them.10. this takes approx 8-10 mins.11. then remove the sauted cauliflower and keep aside.12. in the same pan, add 2 tbsp oil. add the bay leaf and caraway seeds.13. fry for a few seconds or till the oil b ecome aromatic.
14. add the chopped onions and saute till the onions get golden and caramelized.15. then add the ging er-garlic paste and saute for a few seconds till the raw aroma of
in er- arlic oes awa .
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lets start step by step gobi masala recipe
follows:1. chop 1 medium sized gobi/cauliflower into medium florets. rinse well and keep
aside. heat 3 cups water with salt till its starts boiling. switch off and add the florets in
the hot water. cover and keep aside for 15-20 minutes.
2. in the meantime, chop 1 medium sized onion and crush the ginger-garlic (3-4 garlic +
½ inch ginger). also grind the tomato-cashews (2 medium sized tomatoes + 1 tbsp whole
cashews) to a smooth paste on a high speed in a blender with very little water… as if there
is too much water, then the mixture starts spluttering when sauting it. keep the tomato-
cashew paste aside.
16. add the tomato-cashew paste and stir.17. add the spice powders – coriander, cumin, red chili, garam masala and turmeric.18. saute stirring often till the oil starts to leave the sides of the masala.19. the whole masala paste will clamp together and you will see oil clearly leaving the
sides.20. this is an important step as if not done properly, the flavors don't come through in
the dish.
21. switch off the stove and then add the whisked yogurt.22. stir very well and then add 1.5 cups water.23. stir again and keep the kadai or pan on the fire again.24. now add the sauted cauliflower florets plus salt.25. stir and cover the kadai or pan with a tight lid.26. cook the cauliflower masala on low to medium flame for approx 10-15 minutes or
till they are cooked completely.
27. keep on checking at intervals.28. lastly add the crushed kasuri methi, cream and a pinch of nutmeg. stir and switch
off the fire.29. serve gobi masala hot with rotis, naan or rice.
NOTES
* you can skip the yogurt in the recipe if you want. use full fat fresh yogurt asotherwise the yogurt may curdle while cooking.
if the sauce or curry starts appearing dry then you can add some water.
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3. heat 3 tbsp oil in a kadai or wok. drain the cauliflower and gently wipe them dry. add
the blanched cauliflower florets to the hot oil and saute on a low to medium flame till they
start getting l ight brown spots on them. approx 8-10 mins on a low to medium flame.
4. then remove the sauted cauliflower and keep aside.
5. in the same pan or kadai, add 2 tbsp oil. add 1 bay leaf and ½ tsp caraway seeds. fry
for a few seconds or till the oil become aromatic.
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6. add the chopped onions.
7. saute till the onions get golden and caramelized. make sure the onions don’t get burnt
as then the curry will have a bitter taste.
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8. then add the ginger-garlic paste and saute for a few seconds till the raw aroma of
ginger-garlic goes away.
9. add the tomato-cashew paste and stir.
10: add the spice powders – 1 tsp coriander powder, ½ tsp cumin, ½ tsp red chili powder,
½ tsp garam masala and ¼ tsp turmeric.
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11. saute stirring often till the oil starts to leave the sides of the masala. the whole masala
paste will clump together and you will see oil clearly leaving the sides. this is an important
step as if not done properly, the flavors don’t come through in the dish. takes approx 15-
16 mins on a low flame.
12. switch off the stove and then add 3-4 tbsp full fat whisked yogurt.
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13. stir very well and then add 1.5 cups water.
14. stir again and keep the kadai or pan on the fire again. now add the sauted cauliflower
florets plus salt.
15. stir and cover the kadai or pan with a tight lid.
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16. cook the cauliflower masala on low to medium flame for approx 10-15 minutes or
more till the florets are cooked completely. keep on checking at intervals.
17. lastly add ½ tsp crushed kasuri methi, 2 tbsp low fat cream and a pinch of nutmeg
powder. stir.
18. serve gobi masala with roti or parathas. here the gobi masala is accompanied with
parathas and vegetable raita.
http://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2013/11/gobi-masala.jpghttp://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2013/11/gobi-masala-recipe15.jpghttp://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2013/11/gobi-masala-recipe16.jpghttp://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2013/11/gobi-masala-recipe17.jpghttp://www.vegrecipesofindia.com/vegetable-raita-recipe/https://twitter.com/intent/tweet?original_referer=http%3A%2F%2Fwww.vegrecipesofindia.com%2Fgobi-masala-recipe-gobi-recipes%2F&ref_src=twsrc%5Etfw&text=gobi%20masala%20recipe%2C%20how%20to%20make%20gobi%20masala%20recipe%20restaurant%20style&tw_p=tweetbutton&url=http%3A%2F%2Fwww.vegrecipesofindia.com%2Fgobi-masala-recipe-gobi-recipes%2F&via=dassanaamithttp://www.vegrecipesofindia.com/rotis-made-from-whole-wheat-flour/http://www.googleadservices.com/pagead/aclk?sa=L&ai=CN7eARqjiVd7mFZWxvATBsIrYC4GiyssImdGgnKoBwI23ARABINP-mghg5dLmg7wOoAH33q_OA8gBAqkCgVM5ycw7UD6oAwHIA8EEqgSpAU_Qq7UdIqsodsLF-e0eMZIcJM-MtLfAP5IO8VU6uCx4bV_33s75wytsfAbachkYw8fXUOgy69wKcBKbDA5CKJXcQyzSLSg606xvAL4MQQgQOKMRqmAH6d9RTicLtZ_vBZabXdMpDQaHUotDc1udkkxWUXQH-V788-Ba0D5HwgxLwFanvqqkDPu1_zEg8is9Ks8RK8ELF9w1qIBagrkCIuj439F26jqWNTiIBgGgBgKAB_Gg0DGoB6a-G9gHAQ&num=1&cid=5GiLfSRg1PTonHnQ_6wnhdZD&sig=AOD64_0YYeC3nVRcvx0HHhoDTI6N098FPA&client=ca-pub-4005003254340970&adurl=http://www.craftsvilla.com/craftsvilla-deals.html%3Futm_source%3Dgoogle%26utm_medium%3Dcpcdisrm%26utm_campaign%3Ddealspage_suits/sarees_15072015http://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2013/11/gobi-masala-recipe15.jpghttp://vegrec.vegrecipesofindi.netdna-cdn.com/wp-content/uploads/2013/11/gobi-masala.jpghttps://twitter.com/search?ref_src=twsrc%5Etfw&q=http%3A%2F%2Fwww.vegrecipesofindia.com%2Fgobi-masala-recipe-gobi-recipes%2Fhttp://www.vegrecipesofindia.com/paratha-recipes-indian-paratha/http://www.vegrecipesofindia.com/paratha-recipe-plain-paratha-recipe/
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{ 65 Responses }
Gary Kulkarni says
August 20, 2015 at 8:28 am
Hello Darshana-pacchi. I tried your cauliflower bhaji ambat as above, but by my own
fault, did not follow your directions faithfully. As a result, my bhaji came out withmixed results. It was good enough to be eaten, but not superlatively scrumptious. I
was confused about the Caraway seeds/shah jeera. I thought they were two different
spices. After much ‘research’, I have learnt that they are the same. But Kala jeera is an
altogether different ‘animal’.
Following their botanical Linneaus names makes it easier to follow ;-
1. Caraway seed/Shah jeera is Carum carvi, or in German, Kummel ( u has an umlaut
above it – ).
2. Cummin is Cuminum Cyminum or Kreuz Kummel
3. Black jeera ( ‘A’ type ) is Kalonji, = Nigella Sativa or Schwarz Kummel and finally,
4. Black jeera ( ‘B’ type) is real Kala jeera = Bunium Persicum or Versa Schwarz
Kummel. ( Schwarz is german for ‘black’).I hope and trust you both are doing well and happy and moving to even greater
successes. Good luck.
dassana amit says
August 20, 2015 at 1:29 pm
seeing your comment after a long time. we are good and hope the same for you.
thanks for the detailed listing of the various jeeras. many readers get confused
between shahjeera and kala jeera and between kala jeera and kalonji. this listing
from you will help. i will also update this info in the spices glossary section in
some days. thanks again.
Pam says
August 14, 2015 at 1:23 am
Hi Dassana,
Thank for this lovely recipe. Can I use this gravy and add paneer instead of
cauliflower the next time I make it. What other vegetables could I use instead of
cauliflower with the exact same gravy?
http://www.vegrecipesofindia.com/paneer-butter-masala/http://www.vegrecipesofindia.com/palak-mushroom-spinach-mushroom/http://www.vegrecipesofindia.com/mushroom-tikka-masala-recipe/http://www.vegrecipesofindia.com/paneer-pasanda-recipe-restaurant-style/http://www.vegrecipesofindia.com/aloo-gobi-curry-recipe/http://www.vegrecipesofindia.com/paneer-butter-masala/http://www.vegrecipesofindia.com/kaju-butter-masala-recipe/http://www.vegrecipesofindia.com/recipes/north-indian-recipes/http://www.vegrecipesofindia.com/recipes/indian-curry-recipes/http://www.vegrecipesofindia.com/recipes/popular-best-indian-recipes/http://www.vegrecipesofindia.com/recipes/kids-recipes/http://www.vegrecipesofindia.com/recipes/punjabi-recipes/http://www.vegrecipesofindia.com/paneer-lababdar-recipe-restaurant-style/http://www.vegrecipesofindia.com/methi-malai-paneer-recipe/http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/recipe/gluten-free/http://www.vegrecipesofindia.com/palak-mushroom-spinach-mushroom/
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Many thanks for your help.
dassana amit says
August 14, 2015 at 3:23 pm
welcome pam. you can use mix vegetables like carrots, peas, broccoli, potatoes,
french beans. but they need to be steamed or sauted well before you add them
to the gravy. yes you can add paneer also.
deepansh says
June 24, 2015 at 6:18 am
i am impressed this recipe tastes really good thank u.
dassana amit says
June 24, 2015 at 9:59 pm
welcome deepansh
Michael says
May 22, 2015 at 9:50 pm
Dassana, I recently discovered your blog. I have also recently returned to a vegetarian
diet and have been looking for good ones to try. Gobi masala was the first recipe I
decided to experiment with, as I had a nice head of cauliflower in the fridge. The
recipe is wonderful. I just loved it, and I am sure I will be making many more of your
recipes in the future. Thanks so much for all of your hard work to share what you
know. I wonder, with all of your knowledge, what is your absolute favorite dish toprepare?
dassana amit says
May 22, 2015 at 10:17 pm
thanks michael for sharing positive feedback. glad to read your comment. my
favorite is dal makhani and chaat recipes. http://www.vegrecipesofindia.com/dal-
makhani-restaurant-style-recipe/
vinata says
March 27, 2015 at 5:20 pm
Good recipe
Natasha Satam says
March 14, 2015 at 2:41 pm
http://www.vegrecipesofindia.com/dal-makhani-restaurant-style-recipe/http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/
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Tried this recipe today and it turned out terrific!! Before this, i only ate cauliflower in
pav bhaji, i never liked it in veggies. However, your gobi manchurian and gobi masala
have made me a convert
dassana amit says
March 15, 2015 at 12:30 am
thanks natasha for sharing your positive feedback. glad to know this.
Prabha says
March 9, 2015 at 2:33 pm
I tried this recipe today . It turned to be awesome . My daughter does not like
cauliflower but surprisingly I got a comment that today sabji is too lazeez. As I had
already left for office I got the compliments on whats app. Thanks for the wonderful
recipe and the step by step instructions that you provide which is just amazing and
easy to follow. I have already tried the Rawa Dosa and also the Bhindi Masala posted
on your website which turned out to be a hit success.
Would be trying more recipes from your website and sending you the feedback.
dassana amit says
March 9, 2015 at 11:58 pm
welcome prabha. thanks for sharing this sweet feedback and your experience.
glad to know this. do try some more recipes.
Tasannum says
March 4, 2015 at 9:34 am
I tried allmost all recipe . . .its very delicious . . .thank u so much . . & will you suggest
me non-veg recipe website . . . As like as yours. . .
dassana amit says
March 4, 2015 at 3:54 pm
welcome tasannum. glad to know this. i don’t know any non-veg site because i
don’t check or read non-veg recipes.
Rekha says
February 26, 2015 at 9:29 pm
I tried this recipe today and it was super awesome.
Would like to try more recipes from ur website.
dassana amit says
February 26, 2015 at 11:45 pm
http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/
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thanks rekha. yes do try some more recipes.
Katy says
February 9, 2015 at 5:30 pm
Hi Dassana,
I have found many of your recipes useful, however I find that most of them use a lotof oil, ghee, other high calorie stuff.
Just wondering if you make this type of food on regular basis at home?
For example, this particular recipe called for 3+2tbsp oil +2 tbsp cream, not to
mention the cashews and full fat yogurts. Surely this is not healthy eating.
Can one reduce the oil and still make this kind of recipes? Please advise as you would
know
dassana amit says
February 10, 2015 at 12:13 am
hi katy. most recipes posted on the blog do not use lot of oil or ghee. its only the
restaurant style recipes posted that make use of extra butter or oil. the creamused in this recipe is a low fat cream. full fat yogurt has to be added, otherwise
low fat yogurt will curdle in the gravy. for a less calorie version, roast or bake the
cauliflower in the oven, instead of sauteing them. for sauteing the masala, you
can add 1 tbsp oil.
Katy says
February 10, 2015 at 7:49 am
Thanks for the reply, my bad for not exploring more of your amazing
recipes.
dassana amit says
February 10, 2015 at 1:39 pm
welcome katy. do read and try some more recipes at your own pace.
rachitha says
February 8, 2015 at 8:28 pm
Super recipe !
I added beans, carrot and aloo along with the gobi. Turned out delicious.
dassana amit says
February 9, 2015 at 1:23 am
thanks rachitha. good to know this.
http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/
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ramya says
January 22, 2015 at 12:48 pm
really super dish
dassana amit says
January 22, 2015 at 7:46 pm
thanks ramya
ramya says
January 22, 2015 at 12:47 pm
really a gud try using gobi..always gobi aloo is boring..this is different n taste is
yummy..surely all should try
dassana amit says January 22, 2015 at 7:46 pm
thanks ramya for sharing this positive feedback on gobi masala recipe.
Françoise says
January 6, 2015 at 3:48 am
Thanks a lot for this recipe ! I added some other vegetables I had at hand (leek,
carrot, brocoli and pak choi) and the result was great. However I surely try it again
soon only with gobi. Keep cooking and posting, we are so lucky that you share yourrecipes !
dassana amit says
January 7, 2015 at 1:30 am
welcome françoise. thanks for sharing your positive feedback and variation.
priyanka says
December 29, 2014 at 9:04 pm
is there any substitute of cream
dassana amit says
December 29, 2014 at 10:25 pm
no. skip cream if you don’t have.
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Asma says
December 23, 2014 at 5:48 pm
I hav made this twice and it was sooo delicuous–super duper hit! I hav also made few
of ur other recipes and they wer loved too.. Thank u so much. U rock!
dassana amit says
December 23, 2014 at 6:14 pm
welcome asma. thanks for sharing positive feedback on recipes.
Sanjukta ganguly says
December 17, 2014 at 3:12 am
Awesome recipe…it tasted great….i just added a teaspoon of butter as garnish in
the end . A great dish and i will make it again .
dassana amit says
December 17, 2014 at 2:23 pm
thanks sanjukta for sharing positive feedback.
Aparna says
December 2, 2014 at 3:27 am
We had guest over and I tried this recipe – Should say I was in a hurry to get thisdone.
This was so good that they asked if they would take home some and took it with
them. I am a South Indian who really knows basic of North cooking and they were
north Indians and they loved it. I love your website. The same day I made your Andra
Style Papu = It was Yumalicious to say the least. Love your website. Please never do
stop posting. My hunt for a good blog on simple north cooking has ended finally!
dassana amit says
December 2, 2014 at 11:22 pm
thanks a lot aparna for this positive feedback. good to know that your guests
also liked the gobi masala i won’t stop posting
Sathya says
November 28, 2014 at 12:03 am
I tried this recipe and served with chapathi. Taste was just awesome! Everyone at
home said that the quality was restaurant like. Thanks so much for the recipe, with
step by step pictures that really helped a lot!
http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/
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dassana amit says
November 28, 2014 at 12:51 pm
welcome sathya. thanks for sharing this positive feedback on gobi masala recipe.
it helps others to try the recipe.
Anne-Marie Milenovich says
November 2, 2014 at 5:04 am
I really enjoyed this gobi masala. I actually added some small potatoes also,
otherwise I followed the recipe exactly. I ate 2 small bowlfulls for dinner. Thanks !! 5
stars!
dassana amit says
November 2, 2014 at 5:46 pm
thanks for the review and rating. potatoes and even green peas make a good
addition.
arthi says
October 1, 2014 at 12:24 pm
Good Morning. I would like to enquire whether we can receive daily or weekly emails
of your beautiful recipes. I would very much appreciate anything you have to offer.
Thank you.
dassana amit says
October 6, 2014 at 9:02 pm
welcome arthi. currently we email weekly recipes but are planning to stop it
now.
Barbara says
October 1, 2014 at 12:16 am
I have made this several times and it is outstanding!! Soooo delicious! I don’t eat
dairy, but use a cashew cream in place of the yogurt and it is very nice! Really
appreciate your recipes!
dassana amit says
October 7, 2014 at 8:01 pm
thanks barbara.
http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/
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Maya says
August 20, 2014 at 8:49 pm
I just want to know how many grams must a full fat yogurt contain?
dassana amit says
August 21, 2014 at 9:00 pm
what grams? i have not understood your question maya.
pavi says
July 2, 2014 at 8:52 am
Hi Dassana,
U r amazing!! your recipes are magic!!
Gobi masala which i tried is just awesome..Thanks a tons..
dassana amit says
July 2, 2014 at 6:51 pm
welcome pavi and big thanks for this positive feedback. glad to know that you
liked the gobi masala recipe.
Ashley says
May 30, 2014 at 6:13 am
I’m almost done cooking this and it smells delicious! I wanted to point out, though,that the list of directions at the bottom of the page omit the step of adding the spices.
I got it right because I used the photo captions to help, but you might want to fix it!
dassana amit says
May 31, 2014 at 1:23 am
thanks ashley for pointing this out. i have corrected it.
Ashley says
May 30, 2014 at 3:45 am
Just wanted to say your blog is the most amazing blog I’ve ever seen! I love how
simply and logically it is organized! I am cooking gobi masala tonight, but I will
definitely be back for more!
dassana amit says
May 31, 2014 at 1:25 am
thanks ashley. glad to know that you liked the blog. keep visiting.
http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/http://www.vegrecipesofindia.com/
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Divya says
May 7, 2014 at 2:59 am
Hi Dassana,
Very nice recipe. Pics look great.
Saw this recipe and one of your pics used in another site fooddishmaker.com…..Hope
you are aware of this
dassana amit says
May 9, 2014 at 1:49 pm
thanks divya for appreciating the recipe as well as to inform me. many sites are
copying recipes and photos not only from my blog but also from many other
fellow bloggers.
Babs says
April 18, 2014 at 4:53 pm
This dish is absolutely awesome! Made it last night and impressed myself! I do not
eat dairy, so omitted the dahi/yogurt and at the end used cashew cream. Very
aromatic and delicious dish!
dassana amit says
April 18, 2014 at 8:17 pm
thanks babs for the positive feedback. glad to know that you liked the gobi
masala recipe.
MrsK says
March 18, 2014 at 10:32 pm
Can we use frozen cauliflower?
dassana amit says
March 19, 2014 at 11:24 pm
yes you can.
hemlata says
December 4, 2013 at 11:52 pm
Thanks Dasana .you gave me the basic idea so the you get the credit too .Love you.
dassana says
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December 5, 2013 at 6:22 pm
welcome hemlata. but i must say you have taken the recipe to another level.
Hemlata says
December 3, 2013 at 11:27 am
Hi dasana, for Chinese style I omit garam masala , used half the amount of cashew ,
tomato paste add another half coconut milk . when finish the recipe at the end few
splash of soya sauce plus corn starch mix with water or veggie broth ,add in. boil ,add
finely chopped coriander stems .This will make creamy Chinese tasty cauliflower. (2)
for Thai version I tried…….omit Indian spices but used ginger garlic used very little
tomato cashew paste and lots of coconut . Add bit of ready made Thai red curry paste
.with this Thai creamy cauliflower I added cooked wide rice noodle ,kids loved it, for
adult we drizzled hot chilly oil on top.
dassana says
December 4, 2013 at 8:28 pm
ohh ma. you are a pro hemlata. loved your ideas. i have never thought this way.
too good
hemlata says
December 1, 2013 at 11:57 pm
Thanks Dassana .this is a very good recipe of cauliflower for teenager and if you make
it mild it is a very kids friendly recipe too .Instead of indian spices I add Italian spices
with tomato kaju pure and my Italian friends loved it.Other I replaced Chinese sauce
plus tomato kaju pure and coconut milk .and my Chinese friends cook coliflower this
the only way for her family. All the credit goes to you for giving us basic
idea…………..thank you again. keep up the good work.
dassana says
December 2, 2013 at 6:53 pm
your ideas are good hemlata. italian spices will work well in a creamy tomato-
cashew base. i did not quite understand the chinese version. did you replace the
tomato-cashew paste with coconut milk. thanks
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