Masala Gobhi | Masala Cauliflower

Sharing Masala Gobhi | Masala Cauliflower With Foodies_Redoing Old Recipes

Recently, I’ve been spending a lot of time going through photos all downloaded on my computer. Years of photos all now taking up space on my disk. Have no choice to go through them if I want the latest software to download! That is when I came across quite a few photos which were supposed to be used for updating old posts. And one of them is the masala gobhi one. taken way back in 2018 when I was still living in Mombasa. As the photos are pretty good decided to use them. More for memory than anything else. The green bowl I had to give away as I couldn’t transport it all the way to Canada. The lid got broken long time ago. It actually use to sit on my mother in law’s dressing table. She would put hairpins, hair clips, etc in it. She left it with me when she moved to India. And the foodie in me., well started using it as a prop.

The recipe was first posted on 04/03/2014. Updating it with better write up and photos on 12/09/2025

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Ingredients Required For Masala Gobhi | Masala Cauliflower

Cauliflower

I have used 500g of cauliflower. Make sure the cauliflower is fresh and white. Cut the cauliflower into medium size florets. Soak the florets in salted water for 10 minutes. This will help to remove any worms that may be present.

Tomato

I have used 2 medium tomatoes. Dice the tomatoes finely.

Onion

One medium red onion. Peel and slice the onion.

Curry Leaves

We will be using 1 sprig curry leaves. If you don’t have fresh curry leaves then use frozen or dried one.

Garlic

Peel and chop about 4-5 cloves of garlic. If they are very large use 3.

Ginger

Peel and mince or grate about 1 inch ginger.

Red| Green Fresh Chilli

Finely chopped. Add according to your taste.

Mustard Seeds

Rai, sarson ke dane, we need about ½ tsp.

Oil

Use any oil of your choice. I have used sunflower oil.

Asafoetida

Known as hing in Hindi. For gluten free gobhi masala, don’t add asafoetida as it contains wheat flour.

Urad Dal

Need a bit for the tempering. Urad dal is split black gram dal without the skin.

Sambar Masala

Add sambar masala for flavour. Easily available in most Indian shops. I have used ready made sambar masala. You can use homemade one if you have any.

Salt

Add according to your taste.

Fresh Coriander

We need some for garnishing. Wash and chop the coriander. Use the tender stems as they are full of flavour. Chop them finely.

Turmeric Powder

Hardar, haldi, need some to add to the sabji.

Red Chilli Powder

Add according to your taste. If the fresh chillis are hot you may not require the powder.

Water

Need a little for the sabji.

 

 

MASALA GOBHI |MASALA CAULIFLOWER

mayurisjikoni

Masala Gobhi | Masala Cauliflower is a delicious, slightly spicy, easy to make and flavourful sabji, sabzi or shaak to make. Enjoy it with some hot roti or paratha. I like to make this side dish with some tuvar dal and roti. This sabji has South Indian flavours as I have used curry leaves, sambar masala and urad dal. 

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4

Ingredients

  

• 500 g cauliflower
• 2 medium tomatoes thinly sliced
• 1 medium onion sliced
• 8- 10 curry leaves
• 5-6 cloves garlic finely chopped
• 1 tsp ginger paste
• ½ tsp mustard seeds
• 1 tsp red chilli powder
• 1 fresh red/green chilli finely chopped
• 2 tbsp oil
• ¼ tsp asafoetida
• ½ tsp turmeric powder
• 1 tsp urad dal split white beans
• 1 tsp salt
• ½ tsp sambar spice powder
• 2 tbsp fresh coriander finely chopped
• ¼ cup water use the one left from cooking the cauliflower

Instructions

 

• Trim the leaves off the cauliflower. Cut it into medium size florets.
• Add the florets to salted water and leave for 10 minutes This will remove Anu dirt and worms present in between the florets.
• Drain out the water and wash the florets.
• Steam the cauliflower florets for 5-10 minutes. You don't want to over cook the cauliflower.
• Cut the tomatoes into half. Slice the halves lengthwise.
• Peel and slice the onion.
• Peel and chop the garlic finely.
• Heat oil in a wide pan over medium heat.
• Slice the green or red chilli.
• Add mustard seeds and as soon as they begin to splutter add urad dal and the curry leaves.
• Allow the dal to turn light golden brown.
• Add hing and onion slices. Stir fry the onion till it becomes slightly soft.
• Add garlic, chopped chilli and ginger and stir fry for a few seconds.
• Add red chilli powder, turmeric powder and the tomato slices.
• Mix well add water and cover the pan. Cook the tomatoes for 2-3 minutes.
• Add the sambar masala, salt and the cauliflower florets.
• Add chopped coriander and mix well.
• Serve hot with parathas or rotis.

Notes

• Don't overcook the cauliflower.
• Can boil the cauliflower florets instead of steaming it.
• Adjust the spices according to your taste.
• Use a dry red chilli instead of a fresh one if you like.

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A Small Request

If you do try this recipe then please either

• add a comment below,
• send a picture to my email mayuri.ajay.patel62@gmail.com
•  tag me as #mayuri_jikoni on Instagram
• or comment on Pinterest @mayuri62