Cauliflower Masala (No Onion No Garlic) is wholesome, satisfying, and delicious sabji. It is creamy, rich, moderately spicy, and very comforting. This cauliflower masala curry recipe is straightforward and easy to prepare, but it is just like restaurant-style. Gobi Masala is consists of tomatoes, cashew paste, celery, and spices.
About Cauliflower Masala
Roti with Sabji or Curry and dal is one of the meals that have a place in almost every Indian’s menu. It is comforting and very nourishing. It is the perfect combination of carbohydrates, proteins, fat, and other nutrients.
For Sabji or Curry, we cook green vegetables mixed with spices. In my house, Cauliflower is a staple vegetable, and I often make different cauliflower dishes. There are many different types of recipes for cauliflower curry.
Cauliflower Masala is a semi-dry curry, and each floret is well coated with spices and tomato gravy. It is a family favorite dish, and we often enjoy it with plain Roti.
Why You Will Love Gobi Masala
- Creamy, Wholesome, Delicious
- Easy to Prepare
- Few Ingredients Needed
- Restaurant Style
- Vegetarian, Vegan, No Onion, No Garlic
Stir-Fried Cauliflower
- I have chosen to stir-fry cauliflower for this recipe. With stir-frying, we can thoroughly cook the cauliflower, but at the same time, cauliflower florets will be intact and firm.
- Alternatively, we can also steam cauliflower until it is almost cooked. However, do not boil cauliflower florets in boiling water. Boiling will make cauliflower soft and very soggy. And so, the end result of Cauliflower Masala will not be the same.
- While stir-frying cauliflower, do not cook it thoroughly. Keep it slightly under-done; I would say cook it 90%.
- The reason is that we will cook cauliflower further in the gravy, so it absorbs all the flavors.
Cashew Paste and How To Substitute
- Cashew paste brings creaminess and richness to the Cauliflower Masala No Onion No Garlic dish. It also makes the gravy thicker and dilutes the sourness of tomatoes. Using cashew paste is perfect if you are following a vegan diet.
- However, if you don’t want to use cashew paste, you can skip it. But I will highly recommend using a substitute for it.
- Instead of cashews, we can use the same quantity of almonds and make an almond paste for the recipe.
- Also, adding 2-3tbsp of cream will bring the same creaminess and richness to the curry. If using cream, you can add it the same way as cashew paste has been added.
- For a low-calorie option, use whisked low-fat yogurt (3-4tbsp) and add in the gravy instead of cashew paste.
- However, in any case, if you choose not to add any of these, the thickness and taste will be different, but the curry will still be delicious!
Step by Step Directions
- Cut cauliflower into medium size florets and wash it thoroughly.
- Finely chop tomatoes and celery. Set aside.
For Cashew Paste
- Soak cashews in hot water for at least 15 minutes.
- Then drain the water and take cashews into the blender.
- Add ¼ cup of water and blend cashews into a smooth paste.
- If you can not get a smooth paste, add a little more water to blend.
- Set aside the cashew paste.
For Stir-Fried Cauliflower
- Heat oil in a wok or frying pan, add cauliflower florets and salt.
- Cook cauliflower on medium to high heat, stirring at intervals, until almost cooked.
- Do not overcook the cauliflower; the florets should be firm, intact, and not mushy. In fact, keep cauliflower a little undercooked at this point.
- Because we will cook cauliflower further in the gravy.
- Add red chili powder and Garam Masala powder, mix well and turn off the heat.
- Transfer stir-fried cauliflower into a bowl and set aside.
For Cauliflower Masala
- Heat oil in the pan and add cumin seeds.
- After cumin seeds start sizzling, add asafoetida, ginger paste, and green chili. Saute for few seconds.
- Now add chopped celery and cook for two minutes, stirring at intervals.
- Add chopped tomatoes, and mix well.
- Add salt, turmeric powder, Kashmiri red chili powder, cumin powder, coriander powder, and Garam Masala powder. Mix well.
- Cook the tomato mixture for 7-8 minutes or until tomatoes are soft, mushy and the mixture becomes a thick gravy.
- Add cashew paste and ½ cup of water. Mix well and cook for 2-3 minutes.
- To this, add chopped coriander and dry fenugreek leaves. Mix well.
- Now add stir-fried cauliflower and ½ cup of water. Mix well.
- Add more water as required to adjust the consistency of the Cauliflower Masala.
- Turn the heat on medium-low and cover the pan.
- Cook Cauliflower Masala for 8-10 minutes or until cauliflower is thoroughly cooked.
- Stir in between to prevent the curry from sticking to the bottom. Also, add little water if required.
- Once the cauliflower is cooked, adjust the salt if need to.
- Turn off the heat and transfer Cauliflower Masala into a serving bowl.
Serving Suggestions
- Our favorite way is to have this Cauliflower Masala with plain Roti or Tandoori Roti.
- This curry also goes well with Naan, Paratha, or Kulcha. You can try this Whole Wheat Kulcha (No Yeast) with Cauliflower Masala.
- We can also have this curry with plain Rice or Jeera Rice for a more satisfying and lighter meal.
- Or serve this vegetable dish as a side dish with your Roti and Dal menu.
Frequently Asked Questions
Can I skip Celery?
Absolutely yes! I have added celery for some crunch in the curry and to add some more nutritional value to the dish. Also, it balances the tanginess of tomatoes. But if you don’t have access to celery or do not prefer to use it, skip celery from the recipe.
Can I Steam Cauliflower Instead of Stir-Frying?
Yes! You can steam the cauliflower florets instead of stir-frying. Steam it until almost cooked, but do not overcook.
More Wholesome Curries
You may also like
- Amritsari Chole No Onion No Garlic
- Veg Chilli Milli No Onion No Garlic
- Paneer Butter Masala No Onion No Garlic (Restaurant Style)
Recipe Card
Cauliflower Masala (No Onion No Garlic) / Restaurant Style Gobi Masala
Cauliflower Masala is creamy, healthy, delicious, and very comforting curry dish.
Video
Ingredients
For Stir-Fried Cauliflower:
- 1 medium head of cauliflower cut into florets (approximately 500g florets)
- 1 tablespoon oil
- Salt to taste
- 1 teaspoon red chili powder
- ½ teaspoon Garam Masala Powder
For Cashew Paste:
- 12-14 cashews
- ¼ Cup water
For Cauliflower Masala:
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- ¼ teaspoon asafoetida / Hing (Hing)
- 1 tablespoon ginger paste
- 1 Green chili slit (Use more for more spiciness)
- 2 stalks of celery finely chopped
- 2 large tomatoes finely chopped
- Prepared cashew paste
- Salt to taste
- ¼ teaspoon turmeric powder
- 1 teaspoon red Kashmiri chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- ½ teaspoon Garam Masala Powder
- 1 teaspoon dry fenugreek leaves (Kasoori Methi)
- ¼ Cup coriander leaves finely chopped
- 1 Cup water or as required
- Stir-fried cauliflower
Instructions
For Cashew Paste:
- Soak cashews in hot water for at least 15 minutes. Then drain the water and take cashews into the blender.
- Add ¼ cup of water and blend cashews into a smooth paste. Add more water if required to make a smooth paste. Set aside.
For Stir-Fried Cauliflower:
- Cut cauliflower into medium size florets and wash it thoroughly.
- Heat oil in a wok or frying pan, add cauliflower florets and salt.
- Cook cauliflower on medium to high heat, stirring at intervals, until almost cooked. Do not overcook the cauliflower; the florets should be firm, intact, and not mushy.
- Add red chili powder and Garam Masala powder, mix well and turn off the heat. Transfer stir-fried cauliflower into a bowl and set aside.
For Cauliflower Masala:
- Heat oil in the pan and add cumin seeds. After cumin seeds start sizzling, add asafoetida, ginger paste, and green chili. Saute for few seconds.
- Add chopped celery and cook for two minutes, stirring at intervals.
- Add chopped tomatoes, and mix well.
- Add salt, turmeric powder, Kashmiri red chili powder, cumin powder, coriander powder, and Garam Masala powder. Mix well.
- Cook the tomato mixture for 7-8 minutes or until tomatoes are soft, mushy and the mixture becomes a thick gravy.
- Add cashew paste and ½ cup of water. Mix well and cook for 2-3 minutes.
- To this, add chopped coriander and dry fenugreek leaves. Mix well.
- Now add stir-fried cauliflower and ½ cup of water. Add more water as required to adjust the consistency of the Cauliflower Masala.
- Turn the heat on medium-low and cover the pan. Cook Cauliflower Masala for 8-10 minutes or until cauliflower is thoroughly cooked.
- Stir in between to prevent the curry from sticking to the bottom. Also, add little water if required.
- Once the cauliflower is cooked, adjust the salt if need to.
- Turn off the heat and transfer Cauliflower Masala into a serving bowl.
- Serve it hot with Roti, Paratha, or Naan. It goes well with Dal and Rice as well.
Serving Suggestions
- Serve this curry hot with plain Roti or Tandoori Roti.
- Cauliflower Masala goes well with Naan, Paratha, and Kulcha.
- Serve it with plain Rice or Jeera Rice for a satisfying and lighter meal.
- Or serve this vegetable dish as a side dish with your Roti and Dal menu.
Nutrition (Approximate Values)
Calories : 116kcalCarbohydrates : 10gProtein : 4gFat : 8gSaturated Fat : 5gSodium : 60mgPotassium : 538mgFiber : 4gSugar : 4gVitamin A : 518IUVitamin C : 61mgCalcium : 55mgIron : 2mg
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