Gobi Butter Masala Recipe – Cauliflower Butter Masala – Gobi Makhani Masala

Gobi Butter Masala is one among those popular Butter Masala recipes. Just like any butter masala/ makhani sauce, its a rich creamy buttery gravy that is served along with naan, roti or pulao. Today recipe is a simple butter masala which is versatile and suits for any veg or non-veg item and I’m topping it with crisp pan fried cauliflower…. yumo yum, finger licking good! The method to make this gravy is partially adapted from vahrehvah, I kind of liked his method of adding crisp pan fried cauliflower to the makhani, played with ingredients to suit my taste and preference!

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As this is a butter masala we start the gravy with butter and also end it with butter…. no compromise on that, hope you will agree!

Melt butter in a a sauce pan.

Add in roughly chopped onions, green chili, ginger, garlic, a small piece of cinnamon stick, cloves & cardamom. Saute over medium flame.

Now add in Kashmiri Red Chillies.

Followed by regular spicy Dry red chillies.

The followed by raw cumin seeds, black pepper corns and Coriander seeds.

Saute until the onion becomes slightly translucent.

Now add in the chopped tomatoes and cook till they become soft and switch off. Let the mixture cool a bit.

Take the sauteed mixture in a blender, throw in few cashews along and grind to fine paste.

You may add little water to grind if your blender throws tantrums. (just a little to make it grind, do not add more)

Now again melt some butter and saute the paste over low flame. Add in salt & sugar. While that is cooking, lets work on the cauliflower.

Cut the cauliflower, separate the florets. You may cut them horizontally into thick slices. Soak them in hot water mixed with turmeric & salt. We are going to give a quick blanch, let them sit in water for 2-3 minutes.

Now remove them from the hot water and take them in a bowl. Add in maida, corn flour, salt, black pepper and red chili powder.

Mix to coat that batter evenly.

Heat oil in a fyr pan adn start shallow frying the cauliflower pieces.

Let them fry till lightly golden. Once done remove and keep it aside.

By this time, the gravy might have thickened.. add in crushed kasuri methi leaves to the simmering gravy.

Add cream or regular milk if you prefer a lighter gravy. Simmer till the oil separates.

Switch off and add in the fried cauliflower and give a quick mix. Top it with more butter to finish. Serve hot with roti, naan or any mild pulao.

Notes

• • Makes 3-4 adult servings.

• • Butter is the high light for this gravy, do not cut on it.

• • Adding cream makes the gravy really rich, you may add regular milk if you prefer a light version.

• • I’m not adding any food color to this gravy, as the kashmiri red chilies and tomato gives intense orange color naturally. You may add food color if you wish.

• • If you prefer a runny gravy, adjust the consistency by adding more milk to give a sauce like finish.

• • The gravy thickens after sometime because of cashews, you may always adjust the consistency with little milk while warming up in microwave.

• I personally prefer to add to the crisp cauliflower just before serving that way your guests are going to have that awe feeling!