HOW TO MAKE GOBI BUTTER MASALA OR GOBI MAKHANI?
Gobi Makhani or Gobi Butter Masala- Shallow fried cauliflower florets cooked in a buttery silky tomato based gravy.
Gobi Makhani or Gobi Butter Masala is the thing for you if you are someone like me, someone who is bored out of her mind when there is a mention of Paneer butter masala. This Gobi Makhani makes a fantastic side dish for chapati, naan, poori and rotis. The gravy is as smooth as silk. The cauliflower florets fried in butter add a dose of heaven to this curry.
So let s now talk more Gobi Makhani
Gobi Makhani means Cauliflower in a buttery sauce. So, the butter is the key ingredient in this gravy. Also, this Makhani gravy sauce can be used as a sauce and more curries like Peas Makhani and Tofu Makhani can be made. This Makhani gravy sauce also freezes well.
How much butter?
Just because the name has butter doesn’t mean this is chock full of butter. I have used a mix of butter and oil to make this Gobi Makhani today. You can also use only butter. Any neutral flavored vegetable oil works for this side dish.
We are going to be using separated cauliflower florets to make this Makhani today. I have shallow fried the florets but you can also grill them or deep fry them and add them to the gravy later.
The Makhani Sauce
This is the base for this Gobi Butter Masala. The key things to remember before making the Makhani sauce is that the ingredients must be ground to a really fine paste. If you are not sure about how smooth the paste is, i suggest that you strain it through a sieve and then proceed.
The cashews are added for thickening the gravy. If you are conscious about your calories, feel free to substitute it with 1 tablespoon melon seeds. I prefer using low fat milk for making the Makhani gravy because the flavors are subtler and the gravy doesn’t feel heavy. If you feel like a celebratory Gobi Makhani, round off the dish with a splash of cream in the end after you garnish with coriander leaves.
Vegan Substitutes for Gobi Makhani
This Makhani can easily be made vegan. Substitute butter with extra virgin coconut oil and use 1 c almond milk in place of the regular dairy milk. The end result will be a soothing and light curry that pairs well with almost everything. You can even it with zoodles!
More Cauliflower Recipes Here
If you are nuts about cauliflower just like us, then check out our
Gobi Pakoda and
Gobi Paratha recipes.
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Gobi Makhani Recipe (Gobi Butter Masala)
- Frying Pan
For The Makhani Sauce
- 1 medium onion chopped finely
- 2 medium tomatoes chopped finely
- 10 numbers cashews soaked in warm water for 15 mins
- 4 cloves garlic sliced
- 2 teaspoon ginger chopped finely
- 1 tsp Kasuri methi crushed
- ½ tsp turmeric powder
- 1.5 tsp Kashmiri Chili Powder
- 2 teaspoon Coriander Powder
- 1 teaspoon Garam masala
- 1 tablespoon oil
- ½ cup low fat milk
- Salt to taste
For the Cauliflower
- 1 tbsp butter
- 1 tbsp oil
- 200 g caulilflower florets cleaned and separted
For The Gobi Makhani
- 1 recipe Makhani sauce
- 1 recipe shallow fried cauliflower florets
- 1 teaspoon butter
- 1 piece bay leaf
- ½ cup low fat milk
- 1 tbsp tomato ketchup
- 1 tsp sugar
- 1 small onion chopped finely
- ½ teaspoon Kasuri methi
- 1 c water Adjust consistency by adding more water if gravy is too thick.
- 1 tablespoon coriander leaves chopped finely
For The Makhani Sauce
- Heat a pan with 1 tablespoon oil in a pan. Add the garlic and ginger. Quickly tip in the onions
- Fry the onions, ginger and garlic till onions become soft and pink. Take care not to brown the onions.
- Now add all spice powders along with salt and mix well.
- Saute on low flame for 30 secs.
- Tip in the chopped tomatoes and mix well.
- Drain the water from the soaked cashews and add this to the tomatoes.
- Cook the mixture till tomatoes are completely mushy.
- Once done, switch off flame and let it cool.
- Transfer the cooled mixture to a blender jar. Add ½ c milk to this.
- Grind to a smooth mixture. If you are not sure about its smooth texture, run this mixture through a strainer and get rid of all lumps.
- Set aside.
Cooking the Cauliflowers
- Heat a tablespoon butter and oil in a pan.
- When hot, add the cauliflower and toss well. Cover and cook till cauliflower becomes brown around the edges. This takes roughly 5 to 6 mins.
- Make sure to open the lid a couple of times and give it a good mix.
- Once done, remove the florets and put the pan back on the flame.
Making The Gobi Makhani
- Heat a teaspoon butter in the same pan.
- Add 1 bay leaf. Once the bay leaf pops, add the cauliflower and mix well.
- Now add the ground paste and mix well.
- Keep flame to a low because this sauce burns fast. At this point, add a splash of water if you find the sauce sticking to the bottom. Mix well.
- Now add ½ c milk and 1 tablespoon ketchup. Mix well. Adjust consistency with ½ c water if the gravy is too thick.
- Add 1 teaspoon sugar and mix well.
- Simmer for 5 mins to allow the cauliflower to absorb all the flavors.
Rounding off our Gobi Makhani
- We are going to add a restaurant touch to our Makhani.
- Heat a teaspoon of oil in a pan.
- Add 1 small onion chopped finely and ½ teaspoon kasturi methi.
- Fry till onions turn pink and soft.
- Add this to the simmering gravy.
- Garnish with 1 tablespoon coriander leaves and mix well.
- Our silky smooth and buttery Gobi Makhani is ready to be served with Chapati, Naan or Phulkas.