Name: Gobi(Cauliflower) Butter Masala recipe by Karkuzhali Shanmugam at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: Cauliflower Florets 1 cup; Corn flour 2 tablespoon; Chilli powder 1 teaspoon; Ginger garlic paste 1 tablespoon; Salt to taste; Turmeric powder 1 teaspoon; Onion 1(medium size); Tomato 1 (medium size); Capsicum (chopped) 1/2 cup; fennel seeds 1 teaspoon; Cashew nuts 5; Roasted gram 1 tablespoon; milk 1 tablespoon; Butter 2 tablespoon; Cinnamon 1 inch Piece; Cloves 2; Cardamom 2; Chilli powder 1 teaspoon; Coriander powder 1 teaspoon; Green Chillies 2; Garam masala 1 teaspoon; Cooking Cream 1 tablespoon; Coriander leaves 1 handful

Ingredients Serving: 2

Cauliflower Florets 1 cup
Corn flour 2 tablespoon
Chilli powder 1 teaspoon
Ginger garlic paste 1 tablespoon
Salt to taste
Turmeric powder 1 teaspoon
Onion 1(medium size)
Tomato 1 (medium size)
Capsicum (chopped) 1/2 cup
fennel seeds 1 teaspoon
Cashew nuts 5
Roasted gram 1 tablespoon
milk 1 tablespoon
Butter 2 tablespoon
Cinnamon 1 inch Piece
Cloves 2
Cardamom 2
Chilli powder 1 teaspoon
Coriander powder 1 teaspoon
Green Chillies 2
Garam masala 1 teaspoon
Cooking Cream 1 tablespoon
Coriander leaves 1 handful

Instructions

Blanch the cauliflower florets in hot water for few minutes and keep aside. Roughly chop the onions and tomatoes.
Soak the cashew and roasted gram in hot water for 10 minutes. Grind them well by adding little milk to a smooth paste and keep aside.
In a mixing bowl add corn flour, chilly powder, turmeric powder, ginger garlic paste, salt and mix well.
Add the cauliflower florets and mix till the masala coats well. Add a table spoon of water if required.
Fry the florets in hot oil till it becomes golden brown and crisp. Drain and keep aside.
Now we have to prepare the masala. In a kadai add a tablespoon of butter and add fennel seeds. Once it fried, add onion and sauté till it becomes translucent. Let it cool down completely.
Grind sauted onions, tomatoes, ginger garlic paste to a smooth paste. Add little water if required.
In the same kadai add the remaining butter and add cinnamon, cloves and cardamom fry for few seconds.
Then add the ground paste and sauté well. Add chilly powder and coriander powder and mix.
Add the slitted green chillies and capsicum. Sauté for few seconds.
Add a cup of water. Close with the lid and let it boil. Once the raw smell goes add the cashew roasted gram paste and mix well. The gravy will become so thick.
Add garam masala and mix well.
Add the fried gobi and boil for few minutes and then add the coriander leaves and cream and switch off the stove. Don’t allow to boil after adding the cream.
Serve this yummy creamy hot gobi butter masala with any type of rotis or pulaos.

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