Restaurant Style Phool Gobhi Masala Recipe
Taste of mustard oil, and flavours of ginger garlic, garam masala and more into cauliflower make this yummy and loveable. You can make this for your house parties or for everyday meals.
Phool Gobi or Cauliflower is one of our favourite vegetable for winter and for a spicy alternative you may always try to make like punjabi restaurant style preparation. Restaurant Style Phool Gobhi Masala Recipe is a semi dry popular vegetarian recipe that pairs well with rice and roti speaks enough for North Indian tasty cuisine.
If you want to change the taste keeping the base recipe intact then try with a varied tempering of different cuisine. Shallow fried in mustard oil and having flavours of garlic ginger paste, garam masala and the redness of kashmiri chilli powder, it is mouthful to taste and lovely to eat.
If you like this recipe, take a look at more Gobi Recipes such as:
- 12 Cauliflower (gobi) , cut to clorets
- 1/2 teaspoon Turmeric powder (Haldi)
- 2-1/2 tablespoons Mustard oil , (adjust as per need)
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 Bay leaf (tej patta)
- 1 teaspoon Ginger Garlic Paste
- 2 teaspoons Water
- 1 cup Onion , finely chopped
- 1 cup Water
- 1/4 teaspoon Garam masala powder
- 1/4 teaspoon Kashmiri Red Chilli Powder
- 1/4 cup Homemade tomato puree
- 2 tablespoons Fresh cream
- 1 teaspoon Ghee
- 1 Green Chilli
- 2 teaspoons Cashew nuts , broken
- Salt , to taste
How to make Restaurant Style Phool Gobhi Masala Recipe
To begin making the Restaurant Style Phool Gobhi Masala Recipe, first clean the florets and toss it along with salt and turmeric powder.
Heat a kadai with oil on a medium heat and fry the florets for about 5 minutes or till the raw smell vanishes. Take them out on to a plate.
In the same kadai, add the onions, fry till translucent. Switch off the stove and let the onions cool down.
Once it cools down, add the onion mixture in a mixer grinder and make it into a fine paste.
Add bay leaf and cumin seeds in the leftover hot oil. Once the cumin seeds crackle, add ginger and garlic paste with 2 teaspoons water. Let it cook for about a minute or two.
After a minute, add the fried florets, tomato puree and mix everything well.
Immediately add the fried onion paste, kashmiri red chilli powder and 1 cup water, cook for about 5 minutes.
Turn to low flame. After 5 minutes, add the cream, garam masala powder and ghee. Check for salt seasoning.