Gobi Makhani Recipe (Gobi Butter Masala)
Gobi Makhani is a delicious silky and subtly spiced gravy made with cauliflowers and a tangy tomato based curry sauce.
Servings: 3
Equipment
- Frying Pan
- Blender
Ingredients
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 tsp ginger chopped finely
- 1 tsp Kasuri methi crushed
- 1/2 tsp turmeric powder
- 1.5 tsp Kashmiri Chili Powder
- 2 tsp Coriander Powder
- 1 tsp Garam masala
- 1 tbsp oil
- 1/2 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 tsp butter
- 1 piece bay leaf
- 1/2 cup low fat milk
- 1 tbsp tomato ketchup
- 1 tsp sugar
- 1 small onion chopped finely
- 1/2 tsp Kasuri methi
- 1 c water Adjust consistency by adding more water if gravy is too thick.
- 1 tbsp coriander leaves chopped finely
Instructions
For The Makhani Sauce
- Heat a pan with 1 tbsp 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 1/2 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 tbsp 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 tsp 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 1/2 c milk and 1 tbsp ketchup. Mix well. Adjust consistency with 1/2 c water if the gravy is too thick.
- Add 1 tsp 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 tsp of oil in a pan.
- Add 1 small onion chopped finely and 1/2 tsp kasturi methi.
- Fry till onions turn pink and soft.
- Add this to the simmering gravy.
- Garnish with 1 tbsp coriander leaves and mix well.
- Our silky smooth and buttery Gobi Makhani is ready to be served with Chapati, Naan or Phulkas.
Video
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!