Cauliflower Butter Masala (Gobi Makhani) [गोभी मक्खनी]
Cauliflower Butter Masala (Gobi Makhani) is a classic dish featuring roasted cauliflower florets tossed in a silky, spice-infused coconut and tomato sauce.
servings
Ingredients
The Rice
- 300 g basmati rice dry
- 450 ml water
- 2 green cardamom
- 1 anise star
The Marinade
- 2 cauliflower heads chopped into florets
- 200 ml coconut milk for marinade
- 1 lime juice
- 30 g fresh ginger or ginger powder (30g to 1tsp.)
The Roast
- 30 g cornstarch
- 2 tsp. salt
The Butter Sauce
- 45 g ghee
- 1 yellow onion diced
- 2 garlic cloves minced
- 400 g diced tomatoes
- 200 ml coconut milk for sauce
- 2 tbsp. garam masala
- 2 tsp. curry powder
- 1 tsp. turmeric
- 1 tsp. salt to taste
- ½ tsp. freshly ground black pepper to taste
The Garnish
- fresh cilantro roughly chopped
Instructions
The Preparation
- Wash and prepare the 300 g basmati rice with 450 ml water using a rice cooker. Add 2 green cardamom (slightly crushed) and 1 anise star. It elevates the entire meal to restaurant-standard.Denis's Tip: Always rinse your rice under cold water until the water runs clear before adding the fresh water to the cooker. This removes excess starch so the rice doesn't get gummy. And do not forget to remove the cardamom and anise star before serving.
- Gather the ingredients. Clean and chop into florets the 2 cauliflower heads.
- Dice the 1 yellow onion. Mince 2 garlic cloves.
The Marinade
- Gather the ingredients. In a very large mixing bowl, mix 200 ml coconut milk, 1 lime juice, and 30 g fresh ginger or ginger powder (30g to 1tsp.).
- Then toss in the 2 cauliflower heads florets. Let it sit and marinate for at least 15 minutes. Preheat your oven to 450°F (230°C).Denis's Tip: Even 15 minutes makes a big difference, but if you have extra time, let it go longer for maximum flavor absorption!
The Roasting
- Toss the florets with 30 g cornstarch and half of the 2 tsp. salt until evenly coated.
- In a pan, spread the cauliflower on a parchment paper to prevent sticking. Bake for 10-25 minutes until golden and crispy. This step is tricky, your time will depend on many factors. Make sure to watch it and remove them once your see the golden and crispy side.
The Butter Sauce
- In pan, over medium-high heat, add the 45 g ghee. Sauté the 1 yellow onion until soft, then add the 2 garlic cloves and cook for another minute until fragrant.
- Pour in the 400 g diced tomatoes, 200 ml coconut milk, 2 tbsp. garam masala, 2 tsp. curry powder, 1 tsp. turmeric, 1 tsp. salt and ½ tsp. freshly ground black pepper. Let it simmer for 5-7 minutes.
- Transfer the sauce to a food processor and blend until silky smooth. Return the sauce to the pan.
The Assembly
- Add the roasted cauliflower into the sauce and simmer for a few minutes so every floret soaks up the rich flavors. Salt and pepper to taste.
The Serving
- Serve your Cauliflower Butter Masala (Gobi Makhani) [गोभी मक्खनी] hot over rice. Garnish with fresh cilantro.