Gobhi masala steamed

By Vandana Goel  |  19th Oct 2015  |  
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Gobhi masala steamedby Vandana Goel
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About Gobhi masala steamed Recipe

My mother cooks it best

Gobhi masala steamed, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Vandana Goel. Gobhi masala steamed is a dish which demands no explanations, it's a whole world of flavour in itself. Gobhi masala steamed is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Gobhi masala steamed by Vandana Goel is perfect to serve 4 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Gobhi masala steamed.

Gobhi masala steamed

Ingredients to make Gobhi masala steamed

  • 1 - cauliflower
  • 4 - tomatoes blanched
  • 4 - onions sliced
  • 1tbsp - poppy seeds
  • 1 tsp - garlic-ginger-green chilli paste
  • 4 - elaichi
  • 2 - bay leaves
  • 1 - 1 inch cinnamon stick
  • olive oil/desi ghee
  • A few peanuts
  • salt to taste

How to make Gobhi masala steamed

  1. Wash the cauliflower, soak it in salted water for 10-15 min then drain and rinse
  2. Heat oil/ghee in pan, add sliced onions followed with elaichi, cinnamon, bay leaves and ginger-garlic green chilli paste.
  3. Remove from heat and let it cool, blend it in mixer. Return this to the pan and add blanched tomatoes to it, cook for a few min.
  4. Now add the whole cauliflower with stem side up and cook on low flame till half done.
  5. Turn over and cook till tender, donot add water at any stage.
  6. Garnish with fresh coriander, put a dash of cream (optional).
  7. Serve with paranthas

My Tip:

Put 2spoons of milk while cooking with gravy if needed but not water

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