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Cauliflower Masala/ Gobi Masala

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This is a simple and quick recipe that can be made in one pot with the least amount of cooking time. The delicious flavors from the cauliflower, when combined with spice powders along the onions brings out a rich texture and flavors to the curry.
There are many variants to this recipe where it can be made with thick gravy, but this recipe is a dry version of it. 

This week I went to work after a long long vacation from work. Staying home, eating, sleeping, working out and repeating was not that bad. I made this yesterday for a quick lunch for myself. To be honest, not a great fan of cauliflower but I liked it with roti. Cauliflower has many nutrients and high in fiber. I am trying to take lots of fiber and iron intake and this helps if it is tastes good.Obviously I love fried gobi but tedious and unhealthy.

Other cauliflower recipes: Cauliflower 65 Biryani, Cauliflower pav bhaji

Serving Size:
2
Time:
30 mins
Difficulty:
easy

Ingredients

  • Oil – 1.5 Tbsp
  • Spices like cardamom, star anise, cinnamon, Bay leaf-  each 1
  • Cumin Seeds – 1 tsp
  • Dried Red chillies – 2, Broken.
  • Hing – 1/4 tsp.
  • Salt – 1 tsp
  • Onions – 3/4 cup, chopped roughly
  • Garlic – 4-5
  • Ginger – 1 inch
  • Tomatoes – 3/4 cup, chopped roughly
  • Red Chilli powder – 1 tsp
  • Turmeric Powder – 1 tsp
  • Coriander powder – 1 tsp
  • Garam masala – 1 tsp
  • Cauliflower  florets- 3 cups,
  • Kasuri Methi / Dried fenugreek leaves- 1 tbsp
  • Sesame seeds 
  • Water – 1/2 cup.

Directions

  1. Add onions, garlic, and ginger to a blender and blend to a smooth paste and keep it aside.
  2. Heat 2 tablespoons of oil in a pan.
  3. Add cumin seeds, bay leaf, black cardamom, cloves, dried red chilies, and star anise. Sauté them for a few seconds or until whole spices are fragrant.
  4. Add onion, ginger-garlic paste and mix well. Sauté for 5-7 minutes or until onion paste turns golden.
  5. Now, add tomato puree and mix well. Cook for 2-3 minutes.
  6. Add red chili powder, turmeric powder, coriander powder, garam masala powder, and mix well.
  7. Let them cook for 2-3 minutes or till the oil starts to separate from the sides of the masala.
  8. Add water and mix well.
  9. Add cauliflower and close the lid for 5 minutes.
  10. Open the lid and let the water steam out.
  11. garnish with Kasuri methi/dried fenugreek leaves and sesame seeds.
  12. Add salt if needed according to taste.

Cauliflower 65 Biryani/ Gobi 65 Biryani

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Mushroom_cauliflower_Biryani-2

Famous Indian One pot meal cooked with spices coated fried cauliflower. Rich and flavorful.

It is surely a party dish and this is perfect to cook when you have guests over or make it for dinner parties. However, I made it just for myself and ate. That is who I am. I love to treat myself when I am down and eat the whole plate. Food is the therapy to make us relieved from all the stress we have.

 

 

I used mushrooms in the recipe however it is optional. I had it so wanted to finish it. I made carrot raita as side and loved that as well.

Biryani’s are best to have plain or with just some yogurt side like cucumber raita, garlic tomato raita or sometimes with gravies like paneer makhanwala, mirchi ka salan. If you want you can make some vegetable biryani like this and make chicken dry roast, chicken pepper curry or chicken 65.

My fav Biryani recipes : restaurant style Vegetable biryani, Mushroom biryani, paneer biryani, chicken homestyle dum biryani, restaurant style lamb biryani

To make it vegan, replace ghee with oil.

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Cauliflower 65 Biryani/ Gobi 65 Biryani
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Ingredients
  • • For the rice:
  • • • Basmati rice – 2 cups
  • • • Cumin seeds – ½ tsp
  • • • Oil/ ghee– 1 tsp
  • • • Water – 7 cups
  • • • Salt – 1 tbsp
  • • • Cardamom – 2
  • • For the cauliflower/ Gobi 65:
  • • • Cauliflower – 3 cups
  • • • Ginger garlic paste – 1 tsp
  • • • Chilli powder – 2 tsp
  • • • Rice flour – ¼ cup
  • • • Salt – 1 tsp
  • • • Water – ¼ cup
  • Oil to fry
  • • For the vegetables:
  • • • Oil – 2 tbsp
  • • • Ghee – 1 tbsp
  • • • Bay leaf – ½
  • • • Cinnamon – 1 thin piece
  • • • Cloves – 3
  • • • Cardamom pods – 2
  • • • Onions – 1, big, sliced thinly
  • • • Mint – 1 cup, chopped finely
  • • • Coriander leaves – 1 cup, chopped finely
  • • • Garlic – 6, very finely chopped
  • • • Ginger – 2 inch, finely chopped
  • • • Green chilli – 8, slit
  • • • Tomato – ½, sliced
  • • • Turmeric powder – ¼ tsp
  • • • Biryani masala – 1 tsp
  • • • Red Chilli powder –1 tbsp
  • • • Mushroom cubed – ½ cup (optional)
  • • • Rose water – 1 tsp
  • • •Salt - 1 tbsp or as per your taste.
  • • To garnish:
  • • • Coriander leaves – 1 tbsp, chopped
  • • • Lemon juice – 1 tbsp
Instructions
  1. CAULIFLOWER 65:
  2. Mix everything under cauliflower 65 and keep aside.
  3. Heat oil and deep-fry those cauliflower 65 beauties and keep aside.
  4. RICE & MASALA:
  5. Wash the rice and soak in water for ten minutes.
  6. Meanwhile, take a big wide pan, add oil in medium heat, and add the Oil, ghee and then the spices like Bay leaf, Cinnamon, Cloves, Cardamom pods, and sauté for a minute. Add the cumin seeds, then the onions, mint, coriander leaves, ginger, garlic, green chilles and fry for two minutes with a bit of salt.



  7. When onions are sautéing in the pan, Take another pan with water, salt and boil it. When it is boiling (which takes around 2 minutes, add the rice, cardamom, cumin seeds). Let it boil for 6-7 minutes exact or when the rice is 80% done.




  8. Meanwhile on the biryani pan, when onions are well sautéed, add tomatoes and turmeric powder. Sauté for a minute.
  9. Then to it, add the mushrooms (optional), red chilli powder, biryani powder, salt and sauté them well for 4-5 minutes.
  10. The mushrooms would have been slightly cooked by now.

  11. Now, the layering starts.
  12. To the mushrooms pat and level it. Add half portion of cauliflower 65.
  13. Drain the rice and add the drained hot rice on the top of it. Drizzle the rose water.
  14. Stove top: I cook in stovetop, cover the pan with aluminum foil, add a weight to it (like mortar and pestle) and cook in 6 minutes in medium flame. Then turn into medium low heat for 35 minutes. Switch off, add the another half portion of cauliflower 65 and add coriander leaves to garnish with some lemon juice when it is served.

  15. (Or)
  16. Oven method: Cover the dish and bake in a 350f oven for 15 minutes or till the cooked but not mushy. Or cook in the stove medium heat for 15 minutes and lowest heat for 5 minutes. And switch off. add the another half portion of cauliflower 65, mix and serve hot!
Notes
1. If you are cooking in oven, do make sure to cook in a big oven safe pan and cover it tight and then keep in oven for the final step.
2. You can skip biryani masala if you don’t have and add just garam masala (1 tsp and red chilli powder – 3 tsp instead of 1 tsp)
3. If it is spicy in the end, squeeze some lemon, it will reduce the heat and enhance the flavors also.
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Mushroom_cauliflower_Biryani-3

 

Cauliflower Paav bhaji

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PavBhaji-4Spicy warm curry with mashed cauliflower and vegetables – popular Mumbai street food which I made it with cauliflower instead of potatoes – served with fresh butter paav or dinner bread rolls.

Everyone have their own way of doing pav bhaji and their own choice of vegetables. Origin pav bhaji has potato as base however I just made it with just cauliflower as base and it was amazing too. It has a origin as Mumbai. I have heard Mumbai street has the best pav bhaji, but for me my mom makes the best pav bhaji. She had it once somewhere in a restaurant from Chennai, and every time she made it, the taste got elevated. Now it is her special recipe she makes for everyone. I cant wait to have it back again from her hands.

Heard that when the mill workers preferred to have a cheap lunch during the lunch break, so a vendor or a chef I should say created this innovative dish. Then it went to restaurants and other cities. I should say this is my favorite Indian chaat recipe.

Serve it hot with bread or dinner rolls.

Other favorite Vegetarian curries: Kashmiri shaman kaliyah/paneer in spicy milk gravy, handi paneer dhaba style, Lentil malai kofta

PavBhaji-2

 

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Cauliflower Paav bhaji
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • Oil – 2 tbsp
  • Hing (asafoetida) – ¼ tsp
  • Cumin seeds – 1 tsp
  • Cauliflower – 1, small ( 2 cups)
  • Capsicum – ½
  • Green peas – ½ cup
  • Onion – 2, medium
  • Tomato – 2, medium
  • Garlic ginger paste – 1 tbsp
  • Green chilli – 3 pieces
  • Turmeric powder – ½ tsp
  • Red chilli powder – 1 tsp
  • Pav bhaji masala – 2 tbsp
  • Salt – 2 tsp or to taste
  • Coriander (cilantro) – ½ cup
Instructions
  1. Chop the vegetables like cabbage, peas and cauliflower. Boil for 15 minutes or pressure cooker the vegetables for 10 minutes with 3 cups of water until become mushy.
  2. Mash the vegetables using masher with the water.
  3. Now in a pan, heat oil, add cumin seeds, hing, ginger garlic paste, chopped onions and sauté for 1- 2 minutes.
  4. Add tomatoes with turmeric powder, chilli powder and let it ooze out some oil which will take 2- 3 minutes.
  5. Add mashed vegetables, required salt and readymade pav bhaji masala in the gravy.
  6. Combine well, cook the bhaji for atleast 10 – 15 minutes on low to medium flame.
  7. Add water in bhaji if required and cook for 5 more minutes.
  8. When the oil starts separating from top and pav bhaji is ready.
  9. Garnish with some butter on top, lemon wedge, chopped onion, chaat masala fried green chilli and fresh coriander leaves,
  10. Serve hot with some bread or paav.
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PavBhaji-3

Gobi Manchurian / Cauliflower Manchurian

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Gobi_Manchurian-3Spice battered cauliflower fried/baked and tossed in a spicy sweet sauce with bell pepper, garlic and ginger- a Classic and perfect Indo-Chinese dish.

 

Baked cauliflower recipe: https://www.relishthebite.com/spicy-baked-cauliflower-bites/


I have mentioned many times in my other post that paneer is one of my favourites. Even cauliflower and mushroom are my favourites. This time I am going to use it to prepare Indo-Chinese or Indian-Chinese cuisine. And it is “Cauliflower Manchurian” 🙂  .I always make Paneer Manchurian and baby corn Manchurian. But this time I wanted to make something different to accompany my veg fried rice. You can prepare any Manchurian gravy by replacing the cauliflower with tofu, paneer, baby corn,chicken or broccoli and so on. Dry Cauliflower Manchurian is served as a starter in many fine restaurants. Whenever I think of indo chinese food in my home, it is fried rice, noodles and Manchurian that hits the roof!baloon

 

You can even bake these cauliflower like the one I have baked – Spicy baked cauliflower.

 It is too tasty to have manchurian but easy to make mistakesconfused. These are few common ones:

  • When you add the corn flour paste, add it slowly as it easily tends to make lumps.
  •  If the batter coating is too thick, the Manchurian might become gloopy and too thick. It also gets soggy on cooling which we don’t want. Right?
  • Balance the soy sauce and salt. As most of the soy sauce has high sodium content, so when you also add salt and soy sauce together, it becomes salty! Yikess… You don’t want that as well. So, taste them as you add. That’s the best solution I would say.
  •  If you think the gravy is too thick for you, then thin it adding little water. Just little! Or else it may become very liquidy!
  •  If you think you need more gravy, add the corn flour paste and water proportionally to it.

I guess it’s enough of talks today ;), let’s go to the recipe. lookdown

Gobi_Manchurian-2

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Gobi Manchurian
Author: 
Recipe type: Main
Cuisine: Indo-Chinese
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • For gravy:
  • Green Chilli – 1, finely chopped
  • Ginger – 1 inch, finely chopped
  • Garlic – 6, finely chopped
  • Red chilli –1, broken finely
  • capsicum/bell pepper - 1 cup, chopped as cubes
  • Spring onion/scallion whites – ½ cup, chopped
  • Soy sauce – 1 tbsp
  • Tomato sauce – 2 tbsp
  • White vinegar – 1 tsp
  • Black pepper – 1 tsp
  • Sugar – ½ tsp
  • Veg stock or Water – 1 ½ Cups
  • Salt – as required
  • Oil – for frying the paneer (about 6 tbsp of oil)
  • Scallion greens/ spring onions – for garnish

    For Cauliflower marinade:
  • Cauliflower florets – 250 gms
  • Corn flour – 2 tbsp
  • Chilli powder - 1 tsp
  • Pepper powder - 1 tsp
  • Ginger garlic paste – 1 tsp
  • Salt and pepper as required

    for the corn flour paste:
  • Corn flour – 2 tbsp
  • Water – ½ cup
Instructions
  1. Mix the corn flour mixture under “for the corn flour paste” and keep aside.
  2. Mix all the ingredients under “for cauliflower Marinade”. Mix it well so that the cauliflower is coated with the marinade.
  3. Now shallow fry the cauliflower cubes in hot oil. Drain and keep aside.
  4. Now take a pan, add the chilli flakes, chilli and scallion whites and stir fry the bell pepper on medium heat. Make sure they do not burn.
  5. Add the soy sauce and tomato sauce, veg stock or water. Stir and simmer. After a minute or so, add the corn flour paste and let the sauce thicken.
  6. When it thickens, add the fried paneer cubes, vinegar, sugar, pepper and salt. Simmer for a minute.
  7. Garnish with spring onion green.
Notes
1. If you want the Manchurian recipe dry, then do not add any water at any step.
2. When you add the cornflour paste, add it slowly as it easily tends to make lumps.
3. If you think the gravy is too thick for you, then thin it by adding little water. If you think you need more gravy, add the cornflour paste and water proportionally to it.
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Serve this Cauliflower  Manchurian hot with noodles or veg fried rice.

Gobi_Manchurian

Cauliflower Biryani/ Gobi Dum Biryani

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cauliflower_biryani_gobiFamous Indian One pot meal cooked with spices coated cauliflower. Rich and flavorful 🙂 It is surely a festive dish and this is perfect to cook when you have guests over or make it for dinner parties

To be honest, it does take time to cook biryani than many easy 10 minutes food. I even don’t like to post time consuming recipes but it is so tasty that I could not resist myself not posting it. The best thing about biryani is that it tastes great even the next day and the day after. It will save you from cooking for next three days and it will never be like you are tasting leftover food! Awesome right?

I usually made a lot of biryani’s both meat and vegetarian. I have more than 10 biryani recipes in my website which surely elaborates that I am a biryani lover. This one was just made for me. No special occasion or anything. I totally loved it! I have a biryani collection recipes on my website with all biryani recipes.

Biryani’s are best to have plain or with just some yogurt side like cucumber raita, garlic tomato raita or sometimes with gravies like paneer makhanwala, mirchi ka salan. If you want you can make some vegetable biryani like this and make chicken dry roast, chicken pepper curry or chicken 65.

My fav Biryani recipes : restaurant style Vegetable biryani, Mushroom biryani, paneer biryani, chicken homestyle dum biryani, restaurant style lamb biryani

To make it vegan, replace ghee with oil.

cauliflower_biryani_gobi-4

5.0 from 1 reviews
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Cauliflower Biryani/ Gobi Dum Biryani
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5 cups
 
Ingredients
  • For onion paste:
  • • Onions – 2 small onions, chopped roughly
  • • Garlic – 6 whole
  • • Green chilli – 2, slit
  • • Ginger – 1 inch
  • • Khus khus (White poppy seeds) – ½ tbsp.
  • • Fennel seeds – 1 tbsp


    For Tomato Paste:
  • • Mint – ½ cup, chopped finely
  • • Coriander leaves – ½ cup, chopped finely
  • • Tomatoes – 1, chopped roughly


    For fried onions:
  • • Onions – ½ cup, 2 small onions, sliced thinly
  • • Cashewnuts - 6
  • • Oil – to fry


    For the rice:
  • • Basmati rice – 2 cups
  • • Salt – 2 tbsps
  • • Cumin Seeds/ Jeera – 1 tbsp
  • • Ghee – 1 tsp


    For the cauliflower:
  • • Oil/ghee – 3 tbsp
  • • Bay leaf – ½
  • • Cinnamon – 1 thin piece
  • • Cloves – 3
  • • Cardamom pods – 2
  • • Biryani masala – 1 tbsp
  • • Red Chilli powder –1 tsp
  • • Cauliflower – 1 medium
  • • Saffron – ½ tsp dissolved in ½ cup warm milk
  • lemon to squeeze at the end
Instructions
  1. Precooking:
  2. Grind the Onions, cashews, fennel seeds, poppy seeds, cumin seeds,green chillies, garlic and ginger into a smooth paste using as little water as possible. Set aside.
  3. Grind the tomato, mint and coriander into a smooth paste. Set aside.
  4. Wash the rice and soak in water for twenty minutes.
  5. Boil the water and add the cauliflower florets with little salt. Boil for 4 minutes and not more than that. Drain, wash with cold water and keep it aside.
  6. (Optional)Deep fry the sliced onions when it is hot. Don’t overcrowd the oil. When the onions turn light brown, remove from oil and drain on paper towel. The fried onion will crisp up as it drains.


    Cooking:
  7. Take a big pan, add thrice the cup of rice you use, and boil it. When it is boiling high, add the rice, salt and jeera and mix well. After 7 minutes exact or when the rice is 80% done. Switch off and drain the rice. add the a tsp of ghee on top and mix a bit for them not to stick.

  8. Take another big wide pan, add half & half oil and ghee in medium heat, and add the spices like Bay leaf, Cinnamon, Cloves, Cardamom pods, saute for a minute. Add the blended onion paste, and fry for few minutes in medium flame. It completely needs to get sauteed well around 5-7 minutes till the raw smell leaves. (Vegans use oil instead of ghee)
  9. Then to it add the blended tomato paste with turmeric powder and saute well. Add the red chilli powder, biryani powder and sauté them well till they ooze out little oil.

  10. Add the cauliflower and sauté well. Cook for 5 minutes till they mix up well and get little roasted.
  11. Now, the layering starts. To the sautéed cauliflowers, pat and level it. Add the drained hot rice on the top of it. Garnish with fried onions (optional), ghee, mint, coriander leaves and saffron dissolved in milk (optional).



  12. Cover the pan with a tight lid or foil with some heavy weight like mortar and pestle on top, keep it in medium flame for 10 minutes and then keep it in low flame. Keep an open pan (like a dosa or crepe pan, place the biryani pan on top of it and cook it for 30 minutes)

  13. Squeeze some lemon and switch off. Mix and serve hot!
Notes
1. If you are cooking in oven, do make sure to cook in a big oven safe pan and cover it tight and then keep in oven for the final step.
2. You can skip biryani masala if you don’t have and add just garam masala (1 tsp and red chilli powder – 2 tsp instead of 1 tsp)
3. If it is spicy in the end, squeeze some lemon, it will reduce the heat and enhance the flavors also.
4. Vegans can leave the ghee
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Taste perfect with raita or mirchi ka salan. Even having it plain is delicious.

cauliflower_biryani_gobi-3

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