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Shahi Gobi Masala

Shahi gobi masala is a super easy to make a restaurant style gravy with cauliflower, green peas and other basic spices. You can prepare this Shahi gobi for your weekend breakfast or even for your regular weeknight dinner.

 
Onions, tomatoes, cashew nuts, ginger, garlic are the common ingredients in gravies and additionally we have to fry spices like cumins, coriander seeds, cardamom, cinnamon, cloves along with the cashew nuts are ground for the masala. Tomato paste which is deep red in colour give the dish a beautiful reddish appearance like restaurant style gravies. There are two major preparations for a perfect masalas or gravies. First, for any masalas if you use the ground masala paste you have to saute them on a low heat until the raw smell disappears. Second, the vegetables must be fully incorporated well in the gravy to get an aromatic masala. The cauliflower and green peas, cook easily to blend in the gravy. Now let's see how to prepare this restaurant style Shahi gobi with step by step photos.
Here is my other restaurant style gravy recipes

How to prepare Shahi Gobi masala - Shahi Gobi masala recipe



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Shahi Gobi

Shahi gobi masala is a super easy to make a restaurant style gravy with cauliflower, green peas and other basic spices.

Prep time : 20 minutes
Cook time : 25 minutes
Serves : 4
Category : side dish
Author: Muthulakshmi Madhavakrishnan

Ingredients
  • 1 medium cauliflower
  • 1/4 cup green peas
  • 1 onion
  • 1/2 cup thick curd
  • 1 tsp kashmiri chilly powder
  • 1/2 tsp garamasala powder
  • 1 tbsp fresh cream
  • few coriander leaves
  • 1 bay leaf
  • 1/2 tsp cumins
  • 2 tbsp ghee
  • salt to taste
For the masala paste
  • 1 onion
  • 1 tsp coriander seeds
  • 3 cloves
  • 1/2 tsp cumins
  • 3 cardamom
  • small piece cinnamon
  • 9 garlic cloves
  • 1 tsp chopped ginger
  • 7 cashew nuts
For tomato paste
  • 2 tomatoes
Cooking Directions
  1. Wash the cauliflower and separate each floret. Boil the cauliflower with salt in a vessel until tender. Boil the green peas in a separate vessel for 10 minutes.
  2. Heat oil in a kadai and add all the spices one by one. After few seconds add the onions, garlic cloves, ginger and cashew nuts. Stir fry for a few seconds and add these ingredients in a chutney jar and grind it smooth with 2 tbsp water. Transfer them to a bowl.
  3. Add the chopped tomatoes to the same chutney jar and grind it smooth without any water.
  4. Heat 2 tbsp ghee in a kadai and add the bay leaf and cumins.
  5. Add the onions and saute for about 3 minutes. Add the ground masala paste and stir it continuously for a few minutes. Then add the tomato paste.
  6.  Next, add the thick curd. Saute them well for a few seconds and add the red chilly powder and turmeric powder. Add the cooked green peas and the boiled cauliflower florets. Mix them well and add the required salt.
  7. Add 1 cup of water and let them to boil for 5 minutes on medium heat.
  8. When the masala starts to boil add the garam masala powder. Mix them well.
  9. Now add the fresh cream. Stir the fresh cream to combine with the gravy and after 3 minutes turn off the heat. Finally, add the coriander leaves and transfer it to the serving dish.

Shahi Gobi Masala with step by step photos


Wash the cauliflower and separate each floret. Boil the cauliflower with salt in a vessel until tender.

Boil the green peas in a separate vessel for 10 minutes. When its cooked compeletly drain the water.

Heat oil in a kadai and add all the spices one by one. After few seconds add the onions, garlic cloves, ginger and cashew nuts. Stir for about a minute or until golden brown and turn off the heat. Let them cool down.

Next, add these ingredients in a chutney jar and grind it smooth with 2 tbsp water. Transfer them to a bowl.

Add the chopped tomatoes to the same chutney jar and grind it smooth without any water.


Heat 2 tbsp ghee in a kadai and add the bay leaf and cumins. Add the onions and saute for about 3 minutes.

Add the ground masala paste and stir it continuously for a few minutes.


Then add the tomato paste. Stir well and saute.


Next, add the thick curd.

Saute them well for a few seconds and add the red chilly powder and turmeric powder.


  Add the cooked green peas
 
Add the boiled cauliflower florets. Mix them well and add the required salt.

Add 1 cup of water and let them to boil for 5 minutes on medium heat. 

When the masala starts to boil add the garam masala powder. Mix them well.

Now add the fresh cream. Stir the fresh cream to combine with the gravy and after 3 minutes turn off the heat.


Finally add the coriander leaves.

Transfer the gravy to the serving dish. Serve it warm with roti and a vegetable salad.


If you try this recipe for Shahi Gobi masala send us your comments below and share the recipe for your friends and family.

Click here to view the recipe in Tamil ஷாஹி கோபி (காலிஃப்ளவர் பட்டாணி கிரேவி) தமிழில்

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http://www.virundhombal.com/2017/02/broccoli-masala.html
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http://www.virundhombal.com/2017/05/paneer-methi-masala.html
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