Gobhi or cauliflower and corn butter masala without onion. A rich creamy flavorful and delicious curry with cauliflower and sweet corn.
We all love chicken butter masala but its only for non vegetarian people. So here is a mouthwatering butter masala gravy recipe for vegetarian people. You don’t need onions to make this rich creamy gravy. I have used ginger garlic paste to marinate the cauliflower. If you don’t want to use garlic, then you can omit ginger garlic paste. Use 1 teaspoon ginger paste in marination. But ginger garlic paste definitely enhance the taste.
I have roasted the cauliflower florets in halogen oven. You can roast in your microwave oven. Use convection mode to roast the cauliflower. Or you can also roast in regular oven or OTG. Follow the same method to roast. Or you can also shallow fry the florets if you don’t have oven. Fry the florets till light brown.
Its cauliflower season in India. Market is flooded with cauliflower this time. Try this versatile vegetable with different spices and in some different method. In Bengal fulkopi bhate or makha is also very popular. Simple easy and delicious. Mix boiled cauliflower with salt and kashundi or Indian mustard sauce and drizzle little mustard oil. Relish with hot steamed rice.
You may like some more cauliflower recipes on this blog.
And some more delicious vegetarian rich creamy gravy recipes.
This week’s 232 #Foodiemonday bloghop theme is Go For Gobhi suggested by Sasmita Sahoo Samanta who blog at First Timer Cook. Do visit her space for many wonderful recipes. I specially love her authentic recipes and all the baked recipes. I will try her gingerbread cookies soon.
I didn’t use onion in this recipe. Cashew nuts, melon seeds and poppy seeds made this curry rich and creamy. This aromatic thick gravy goes well with any Indian bread or rice dishes like jeera rice, pulao, fried rice or steamed rice etc. Roast or fry the marinated cauliflower florets and cook with tomato gravy. Cardamom,cinnamon, cloves and bay leaf made this curry aromatic.
Cauliflower – 1 medium
Sweet corn – 1/2 cup
Butter – 2 tablespoon
Refined oil – 1 teaspoon
Tomato – 4 medium
Cashew nuts – 8 – 10
Poppy seeds – 2 tablespoon
Melon seeds – 2 tablespoon
Ginger – 1/2 inch piece, peeled and chopped
Green cardamom – 3
Cinnamon – 1/2 inch piece
Bay leaf – 1
Slit green chilli – 2 – 3 or to taste
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Turmeric powder – 1/4 teaspoon
Kashmiri red chilli powder – 2 teaspoon
Garam masala powder – 1/2 teaspoon
Salt to taste
Sugar – 1/2 teaspoon
Fresh cream – 2 tablespoon
Water – 2 cup
Mustard oil – 2 teaspoon
Thick yogurt – 2 tablespoon
Salt to taste
Red chilli powder – 1/2 teaspoon
Cumin powder – 1/2 teaspoon
Black pepper powder – 1/2 teaspoon
Garam masala powder – 1/4 teaspoon
Ginger garlic paste – 1 tablespoon
1. Separate the florets from cauliflower. Don’t cut into small florets. Cut into medium sized florets. Discard the stems.
2. Rinse and boil the cauliflower florets with sufficient water and 1/2 teaspoon salt. When the water starts to rolling boil switch off the heat.
3. After 5 minutes take out the cauliflower florets with a slotted spoon. Let it cool down.
4. In a bowl mix thick yogurt, salt, cumin powder, black pepper powder, red chilli powder, ginger garlic paste, garam masala powder and mustard oil. Add the cauliflower florets and mix well. Keep aside for 15 – 30 minutes. If you don’t want to use garlic then use 1 teaspoon ginger paste only instead of ginger garlic paste.
5. Roast the marinated cauliflower florets in oven at 180° for 6 – 8 minutes or till the cauliflower florets becomes light brown. Use microwave convection mode or normal oven or OTG. Or you can shallow fry the florets in a pan with little oil.
I have roasted in halogen oven. If you are using halogen oven,arrange the marinated cauliflower florets on a baking tray.
6. Press speed up button and bake at 200° for 8 minutes. Turn the florets upside down and bake again at 200° for 4 minutes or till the florets becomes brown.
7. Soak cashew nuts, poppy seeds and melon seeds in 5 tablespoon hot water. I have microwave for 1 minutes for easy grinding.
8. Wash the tomatoes. Make a “X” with a knife below of the every tomato. Don’t cut deep. Just make a mark for easy peeling.
9. Boil enough water and dip the tomatoes into the boiling water. When the tomatoes begins to peel switch off the heat.
10. Let the tomatoes cool down. Peel the tomatoes and chop roughly.
Grind the boiled and chopped tomatoes with ginger, green cardamom, cloves and cinnamon. You can also grind green chilli with tomatoes if you want your curry more spicy and hot.
11. Grind soaked cashew nuts poppy seeds and melon seeds with little water. Make a smooth paste.
12. Heat 2 tablespoon butter with 1 teaspoon oil in pan. Add bay leaf and ground tomatoes, cardamom, cloves and cinnamon.
13. Add salt, sugar, cumin powder, coriander powder, turmeric powder, garam masala powder and Kashmiri red chilli powder. Mix well. Fry the spices till oil leaves the sides.
14. Add cashew, poppy seeds and melon seeds paste. Saute again until oil leaves the sides.
15. Add roasted cauliflower florets. Saute for 1 minute. Add sweet corn and mix.
16. Add water and slit green chilli. I have used one red and one green chilli.
Let it boil. When it starts to rolling boil reduce the heat. Cover and cook on low heat for 8 – 10 minutes or till the cauliflower florets becomes tender.
17. When you get your desired consistency add fresh cream and mix. Remove from heat. For with onion version see notes. You can add 1/4 to 1/2 teaspoon crushed kasuri methi at the end if you like. I don’t like the methi flavour so I didn’t.
18. Garnish with fresh cream. You can also garnish with chopped cilantro or coriander leaves.
Serve with naan, puri, paratha, roti, jeera rice, steamed rice, pulao fried rice or any bread.
For fulkopi bhate or makha cut the cauliflower into small florets. Take 1 heaped cup cauliflower florets. Rinse and boil until soft. Mash the florets with a fork or spoon. Add salt to taste, 1/2 teaspoon kashundi and 1/2 teaspoon mustard oil. Mix and relish with hot steamed rice. If you haven’t tasted mustard earlier then first time use only 1/4 teaspoon kashundi and 1/4 teaspoon mustard oil. Mix well, taste and add more kashundi and mustard oil if require. Mustard oil will add an extra zing. And I love the flavour so I have used 1 teaspoon kashundi and 1 teaspoon mustard oil. Use according to your taste. You can also add chopped green chilli if you want.
1. Soaked and peeled almonds can be used instead of cashew nuts.
2. Use green chilli according to your taste.
3. If you want to use onion garlic, fry chopped onion and 3 – 4 garlic cloves with cardamom, cinnamon and cloves in 1 tablespoon oil till light brown. Add chopped tomatoes and saute till tomatoes becomes mushy. No need to boil the tomatoes. Grind the mixture when cool. And cook as mentioned in above recipe.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata
I would love to see your creations.