Gobhi/Cauliflower Corn Butter Masala Without Onion

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.

1. Cauliflower with ginger julienne

2. Zan

3. Cauliflower with coconut and poppy seeds

4. Fulkopir paturi

5. Spicy cauliflower stir fry

6. Cauliflower with spinach and cottage cheese

And some more delicious vegetarian rich creamy gravy recipes.

1. Banana butter masala

2. Hariyali paneer makhani masala

3. Broccoli malai curry

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

Cloves -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

For marination

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.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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Greek Pizza

Greek pizza.
Easy to make pizza topped with olives, feta cheese, mozzarella cheese, tomato, olive oil and sweet corn. And the base is also flavoured and spiced up with garlic and herbs. Not refined flour, this Greek pizza is made of whole wheat flour and cornmeal.

You can use sliced capsicum, bell peppers, red onion, mushroom or grilled chicken for topping. Add topping according to your taste.
I have used garlic, black pepper and herbs in the dough to spice up the base. You can make garlic bread or bread stick with the remaining dough.

According to Wikipedia Greek pizza is a style of pizza crust and its preparation, rather than its toppings. This style is baked in a pan, instead of directly on the bricks of the pizza oven. The pan used is a shallow pan, in contrast to the deep pans used in Chicago-style deep dish pizza. The pan is heavily oiled with olive oil.

You may like one more pizza recipe on this blog.

Thin crust whole wheat flour double burst pizza

This week’s our 215 #Foodiemonday bloghop theme is #PizzaMania suggested by one of my very dear friend and a very nice person Preethi Prasad.
who blog at Preethi Cuisine. Preethi has a wonderful blog. Visit her space for different types of mouthwatering recipes. I have recently bookmarked her Corn pudding to try. You can also get many authentic recipes on her blog.

This Greek pizza is very easy to make. If you have pizza dough ready then you can make it in a jiffy. I have made it in halogen oven. Halogen oven cooks well from the upper side and lower side remains uncooked or under baked. So if you are using halogen oven always bake the pizza base first. Then turn the base upside down and spread sauce, topping and cheese. And bake again. In OTG or microwave convection oven you have to bake at 200° whereas in halogen keep the temperature low 170° to 180°. Halogen oven cook faster than other oven so keep checking. I have set the timer for 10 minutes but my pizza baked in 5 minutes. Set the timer for 5 minutes, if required set the timer again for 2 – 3 minutes. This time I don’t have feta cheese in my pantry, so I have used powdered cheddar cheese with mozzarella cheese. But try to use feta cheese if you have for best result. I have used minimal topping, you can use topping according to your taste and availability. You can use 1 cup more whole wheat flour instead of cornmeal but cornmeal will make your pizza more crispy.


For pizza dough

Atta or wholewheat flour – 2 cup

Cornmeal – 1 cup + for dusting

Yeast – 2 teaspoon

Sugar – 1/2 teaspoon

Water – 1 and 1/4 cup or as required to make a soft dough

Salt – 1/2 teaspoon

Oil – 2 tablespoons + 2 teaspoon

Garlic powder – 2 teaspoon or to taste

Oregano – 1 teaspoon

Dried basil – 1/2 teaspoon

Black pepper powder – 1/2 teaspoon

For topping

Pizza sauce or marinara sauce to spread

Tomato – 1 small, sliced

Boiled sweet corn – 1 – 2 tablespoon

Sliced olive – 2 tablespoon

Chilli flakes – 1/2 teaspoon

Oregano – 1/2 teaspoon

Dried basil – 1/4 teaspoon

Mozzarella cheese – as required

Feta cheese as required

Olive oil for brushing

Cornmeal for dusting the pan


1. Take 1 cup lukewarm water in a large bowl. Water should be just warm not hot.

2. Add 1/2 teaspoon sugar and 2 teaspoon yeast. Stir well to dissolve both.
Now keep it covered for 15 minutes or until the mixture bubbled up.

3. Add salt, oil, Oregano, garlic powder, black pepper powder in the flour. Mix well with a spoon.

4. Now add yeast and sugar mixed bubbled water and knead with hand or stand mixer. Knead well and add 1/4 cup more water. Knead the dough for 5 – 6 minutes. Add 2 – 3 tablespoon water if required. I have used 2 tablespoon more water to make a smooth dough.

5. Smear the dough with 2 – 3 teaspoon oil and cover. Allow the dough to leaven for 1 hour. Or till the dough become double. If the weather is cold, it may take 2 hours.

6. Take out the dough. It will be doubled. Punch down the dough to remove the air.

7. Preheat the oven at 200 degrees for 15 minutes. If you are using halogen oven preheat for 5 minutes only.

8. Grease a baking pan and sprinkle little cornmeal.

9. Now make a small ball and roll out with a rolling pin. Make a thin disc with the help of cornmeal. Place it on the greased and cornmeal-dusted baking pan. Spread the disk with your fingers to cover the sides.

10. Brush with olive oil all over it.
Prick evenly with a fork.

11. Spread pizza sauce or marinara sauce all over it. Get the pizza sauce recipe here and get the marinara sauce recipe here.

12. Sprinkle grated or chopped mozzarella cheese over it. You can use as much cheese as you want.

13. Place sliced tomato, sweet corn and sliced olive. You can also use sliced onion, capsicum, bell peppers or any topping you like.

14. Sprinkle oregano, dried basil and chilli flakes. Black pepper powder or freshly crushed black pepper can be used instead of chilli flakes.

15. Spread crumbled feta cheese all over it.

16. Bake in a preheated oven for 15 minutes or until the base becomes crisp and cheese melted.

17. For halogen oven bake the base first after pricking at 180° for 4 – 5 minutes. Turn over and brush with olive oil and spread sauce, cheese and all the toppings. Bake at 170° or 180° for 5 minutes. Halogen cook faster so keep an eye. I have set the timer for 10 minutes but it baked in 5 minutes.

18. Make more pizza with the remaining dough or refrigerate for further use. You can make garlic bread or bread stick with the dough.
Slice and enjoy the homemade thin crust Greek pizza with whole wheat flour and cornmeal.

f 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.

I would love to hear from you. Please share your thoughts and suggestions in comment.
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