Butter Gobi Masala / Cauliflower Butter Masala

Cauliflower Butter Masala is very similar to Paneer Butter Masala as the procedure and other ingredients are all the same. And obviously Gobi or cauliflower is the main ingredient in this recipe. It can be served with rice or Naan or Roti. 

Ingredients:

• 1 medium sized cauliflower
• 1 medium onion, puréed 
• 3 medium tomatoes , puréed 
• 2 tsp garlic ginger paste
• 1/2 cup water
• 1/2 cup milk
• 1 tbsp Butter
• 2 tsp oil
• 1 tsp Garam Masala
• 1/2 tsp red chili powder 
• 1/2 tsp turmeric powder
• Salt to taste
• 1 tsp Sugar
• 1 bay leaf
• 1 inch cinnamon stick
• 1 tsp jeera/ cumin
• 1 tbsp kasoori methi

Method:

1. Prepping the cauliflower:

• Chop cauliflower into bite recipes size flowers and wash them under running water. 
• Boil water in a large pan, add the cauliflower florets in it and it it boil for a minute. Remove the pan from the heat after a minute and drain the florets into a colander. This removes all the dirt from the crevices of the florets. Keep them aside to cool completely.
• Heat oil in a pan, add the cauliflower florets and sauté them until they are almost cooked. Remove the florets in a as separate container and use the same pan to make gravy.

2. Making the Masala Gravy:

• 
  Heat butter in the same pan, add cumin, cinnamon and bay leaf. Add Ginger garlic paste and sauté until the raw smell of it is gone.

• Add turmeric powder and mix it in the pan along with ginger and garlic.
• Add onion purée and simmer it until the mixture is thickened and it’s completely cooked. Keep stirring continuously if it’s on high flame to avoid burning.
• Add tomato purée and let it cook for another 3-4 mins or until the liquid the purée is all evaporated. 
• Add water to the mixture and let it boil for couple of mins.

3. Mixing together:

• Add the cooked cauliflower florets in the prepared curry.
• Add salt, sugar, Garam Masala and red chili powder and simmer for 2-3 mins. Don’t over cook the as the florets might turn mushy.
• Lower the heat of the pan and add milk and let it simmer for a min or until the curry become creamy and thick. 
• Add kasoori Methi, mix well and turn off the flame. 
• Serve warm Gobi Butter Masala with Rice or Naan.

Notes:

1. You can use heavy cram instead of milk

2. Feel free to add cashew paste to make the curry more silky and creamy.