Gobi Butter Masala | Gobi Makhani and a Win

Padmajha PJ January 24, 2013 22 Comments

I have always been fascinated by the tasty gravies that they serve in the restaurants and I have tried a couple of them at home and it has turned out very well. So when the theme –Cooking From Restaurant Menu came up as one of the themes for Week #4 of Blogging Marathon 24 , I took it up immediately so that I can try to recreate some restaurant dishes at home, especially the side dishes for Roti / Chapathi.

Srivalli had given us a choice of Choice of restaurants and their menu cards from which we had to choose certain dishes under the categories that she chose.I took up India House Vegetarian Restaurant . Their menu card set me drooling and I had a difficult time selecting from the theme as I wanted to try all the recipes!Each one sounded yum than the one I wanted to make.Finally I settled down to three recipes that you will be seeing this week.

For the first post,I prepared Gobi Butter Masala under the Hari Bhari Subjiyah category.I have prepared Panner butter masala – restaurant style, so I wanted to try it out with Gobi / Cauliflower.For todays’s recipe, I have used a different blend of ingredients for the gravy which was rich and tasted awesome.

Since the gravies in the restaurants are rich and creamy, I too made it that way. As we are indulging at home once in a while,I thought it was okay to use butter and cream to make the dish all the more flavorful and give it the ‘restaurant ‘ effect.

.
I used :

Gobi / Cauliflower – 1, medium sized, cleaned and florets separated
Kashmiri Red Chilli powder- 2 teaspoons
Red chilli powder – 1 teaspoon
Garam masala – 1 teaspoon
Kasuri methi- 1/2 teaspoon
Milk-1 cup
Butter-1 tablespoon
Cream-2 tablespoons + 2 tablespoons for garnishing.
Mint leaves to garnish

For the gravy paste:

Tomato-2, chopped
Onion-1, chopped
Ginger garlic paste- 1 teaspoon
Kasuri methi-1 teaspoon
Poppy seeds / Khus khus – 2 teaspoons
Cashews- 10 numbers
Cloves – 2
Cinnamon-1″ stick
Green cardamom-2
Butter – 1 teaspoon

For the gravy,melt 1 teaspoon butter in a pan and put in the whole spices – cardamom, cinnamon,cloves.
Fry on low heat for a few minutes and then add onion, ginger garlic paste.Saute onions till soft.
Put in the tomato and cook till mushy.
Add the poppy seeds, cashews, kasuri methi.
Cook for a few more minutes and remove from heat.
Grind to a smooth paste adding little water.Keep aside.
Melt 1 tablespoon butter in a heavy bottomed pan and put in the cauliflower florets. If the pan is small do it in batches. Roast the cauliflower so that it is evenly brown.Take care not to char and be sure to do this on low flame. It will take a while but its totally worth it.Stir once in a while.Remove the florets form the pan once done.
To the same pan, add the ground paste and some water if the paste is too thick.
Add the salt,red chilli powder, kashmiri chilli powder, garam masala and bring to a boil.
Put in the milk and simmer for 8-10 minutes.
Stir in the cream and add the roasted florets.Simmer for another minute.
Remove from heat and serve as a side dish with an Indian flat bread garnished with lightly crushed kasuri methi, a sprig of mint and a swirl of cream.

Note :

You can make it low fat by using oil instead of butter and low fat milk instead of full fat milk but the taste will be compromised

And about the win that I mentioned in the title….

I am happy to share the news that I won a giveaway @ Priya’s blog and I received the prize book yesterday. The Bengali Five Spice Chronicles is an awesome cook book by the author Rinku Bhattacharya .