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Cauliflower Butter Masala (Gobi Makhani)
[गोभी मक्खनी]

Cauliflower Butter Masala (Gobi Makhani) [गोभी मक्खनी]

By Denis Elas The Chef
Print Recipe

Video

A decorative white bowl filled with creamy orange cauliflower butter masala and fluffy white rice, garnished with fresh chopped cilantro.
Cauliflower Butter Masala (Gobi Makhani) is a classic dish featuring roasted cauliflower florets tossed in a silky, spice-infused coconut and tomato sauce.

Dedicated to my parents

Svetlana and Oleg ❤️

5 from 1 vote
Course: Main Course
Cuisine: Indian
Prep: 15 minutes
Cook: 30 minutes
Rest Time: 15 minutes
Total: 1 hour

Equipments

Measuring Tools
Measuring tools
Cooking Scale
Digital scale
Mixing bowl
Baking sheet
Food processor
Wooden spoon
Wooden Cutting Board
Wooden cutting board
High-quality cooking knives
Le Creuset Round Dutch Oven
Cooking pot

Ingredients

The Rice

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

The Butter Sauce

The Garnish

  • fresh cilantro roughly chopped
4 servings

Cook Mode

To prevent your phone from sleeping (screen turning off)

Instructions
 

The Preparation

  1. 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.
    An open white Cuckoo brand rice cooker filled with water, uncooked white rice, and a few whole spices like cardamom pods.
  2. Gather the ingredients. Clean and chop into florets the 2 cauliflower heads.
    Two hands breaking apart a large, fresh head of raw cauliflower into smaller florets on a wooden cutting board.
  3. Dice the 1 yellow onion. Mince 2 garlic cloves.
    Finely diced white onions and a chef's knife on a wooden cutting board, next to a small metal bowl of minced garlic.

The Marinade

  1. 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.).
    Whisking a light batter in a large stainless steel mixing bowl to coat the cauliflower.
  2. 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!
    Tossing cauliflower florets by hand in a stainless steel bowl to ensure they are evenly coated.

The Roasting

  1. Toss the florets with 30 g cornstarch  and half of the 2 tsp. salt until evenly coated.
    Raw cauliflower florets sprinkled with a dry flour mixture in a large stainless steel bowl.
  2. 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

  1. 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.
    Sautéing diced onions in a stainless steel pot on a glass-top stove to build the base of the masala sauce.
  2. 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.
    A smooth, rich gobi makhani sauce simmering gently in a pot with a wooden spoon resting inside.
  3. Transfer the sauce to a food processor and blend until silky smooth. Return the sauce to the pan.
    Using a hand-held immersion blender to puree the vibrant orange makhani sauce until perfectly smooth.

The Assembly

  1. 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.
    Stirring roasted cauliflower florets into a simmering, creamy orange butter masala sauce in a stainless steel pot.

The Serving

  1. Serve your Cauliflower Butter Masala (Gobi Makhani) [गोभी मक्खनी] hot over rice. Garnish with fresh cilantro.
    A decorative white bowl filled with creamy orange cauliflower butter masala and fluffy white rice, garnished with fresh chopped cilantro.

Nutrition

Serving: 1 serving | Calories: 474 kcal (24%) | Carbohydrates: 34 g (11%) | Protein: 11 g (22%) | Fat: 37 g (57%) | Sodium: 726 mg (32%) | Fiber: 11 g (46%) | Sugar: 9 g (10%)

Elasdenis.com is written and produced for informational purposes only. While I do my best to provide nutritional information as a general guideline to our readers, I am not a certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

My own adaption of

wholesomelicious.com

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5 from 1 vote

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