Cauliflower Butter Masala / Gobi Makhani

The shallow fried cauliflower cooked in butter & tomato based rich, creamy and aromatic gravy is a finger-licking one and trust me it is a keeper recipe.

I was in search of a makhani gravy/butter masala which tastes like the restaurant one. And have tried and tested many versions and believe me this one came out truly delicious and restaurant like or more than that. If your are in search of a perfect makhani gravy then please do try this version and i am sure that i wont let you down.

My Mr. is not a devour for North-Indian cuisines, but i am. So very rarely we choose North-Indian restaurants when eating out. And anything with makhani gravy, either it is chicken, cauliflower or paneer, i just love those. So i need to make them at home and wish to get that exact taste like restaurant. And this time am success. Hurray!

Cauliflower Butter Masala / Gobi Makhani
Preparation Time : 10 minutes
Cooking Time : 30 minutes

Ingredients:
For Marinate:
Cauliflower Florets
All Purpose Flour - 1 tbsp
Cornflour - 2 tbs
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1 tsp
Salt
Water
Oil
For Gravy:
Butter - 4-5 tbsp
Cardamom-2
Cloves - 2
Cinnamon - 1 inch stick
Bay leaf - 1
Kashmiri Red Chili - 5 to 6
Cashew nuts -10
Onion - 2 (medium)
Ginger Garlic Paste - 2 tbsp
Green Chilies - 2
Tomatoes -2
Tomato Paste - 1 tsp
Red Chili Powder - 1 tsp
Kashmiri Red Chili Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Garam Masala - 1/4 ts
Sugar -1 tsp
Cream - 3 tbsp
Dry Kasurimethi - 1 tsp
Coriander Leaves
Water
Salt

Method:
1. Boil some water with salt and turmeric Powder. Once Boiled add cauliflower florets and keep for 5 minutes. Drain the florets after 5 minutes and keep aside.
2. Mix the ingredients under marinade into smooth paste using little water and Marinate the drained cauliflower florets with this flour paste.
3. Shallow fry the marinated cauliflower in 1 or 2 tbsp oil. Once done, drain them in a kitchen tissue and keep aside.
Preparing Gravy:
1. In the same pan, add 1 tbsp butter, cardamom, cloves, cinnamon, bay-leaf. Let them start to splutter. Then add Kashmiri red chilies. Saute for 1 to 2 minutes.
2. Add Cashew nuts and saute for a while.
3. Add roughly chopped Onions, Saute till onions are translucent. Add Salt.
4. Add in Ginger garlic paste and green chilies. Saute till raw smell disappears.
5. Add in Tomatoes and cook till tomatoes are mashed up and cooked well.
6. Add tomato paste and saute for a while.
7. Add turmeric powder, chili powder and garam masala. Saute for a while till the raw smell of the spices disappears. Off the flame and let the masala cools down
8. Discard cinnamon and Bay-leaf.
9. Once the masala is cooled down. Grind them in a mixer grinder to smooth paste.
10. Now in the same pan where you made masala, add one or two tbsp butter.
11. Add in 1 tsp Kashimiri red chili powder. Saute till the raw smell disappears.
12. Add the masala paste and add 1 to 1-1/4 cup water, if you need more gravy (I added only 1/2 cup water as i need thick gravy in less quantity)
13. Saute well and bring to boil.
14. Add dry Kasurimethi leaves.
15. Add the shallow fried Cauliflower and combine well with the gravy and cook in low flame for 5 minutes.
16. Add in 2 tbsp butter, 3 to 4  tbsp cream. Mix well.
17. Finally add coriander leaves and serve.

Please checkout the YouTube Video for detailed method:-