A vegetarian variation of the popular butter chicken wherein the latter is replaced with gobi (cauliflower). Rich, creamy and absolutely delicious, my boys enjoyed the dish. Surprisingly, they did not miss the chicken. An easy dish that can be prepared for a party or a special occasion. Florets of cauliflower are marinated in a spicy yogurt mixture, partially cooked in the oven and then, incorporated in a tomato-based spicy sauce. Best served with naan, roti or jeera rice.
When selecting cauliflower, choose the one that is white with bright crisp green leaves. The base should also be white indicating that it is fresh. Floret tops should be fairly compact with no wide gaps, spots, discolouration or bruises. A fresh cauliflower can be refrigerated for up to 5 days.
Cauliflower is a good source of nutrients, vitamins, minerals and antioxidants. Rich in dietary fibre and aids digestion. It boosts heart and brain health. An anti-inflammatory and helps the body to detoxify. Fights cancer and improves healthy cell growth. Purifies blood and strengthens the immune system. Moreover, it is a low-calorie, fat-free vegetable.
When selecting cauliflower, choose the one that is white with bright crisp green leaves. The base should also be white indicating that it is fresh. Floret tops should be fairly compact with no wide gaps, spots, discolouration or bruises. A fresh cauliflower can be refrigerated for up to 5 days.
Cauliflower is a good source of nutrients, vitamins, minerals and antioxidants. Rich in dietary fibre and aids digestion. It boosts heart and brain health. An anti-inflammatory and helps the body to detoxify. Fights cancer and improves healthy cell growth. Purifies blood and strengthens the immune system. Moreover, it is a low-calorie, fat-free vegetable.
Gobi Butter Masala
(Serves 6)
Ingredients:
650 grams cauliflower florets
2 long green chillies
1/2 teaspoon chilli powder
1 teaspoon garam masala powder
1 teaspoon kasuri methi (dried fenugreek leaves)
1/2 cup water
1-inch ginger (cut into strips)
1 tablespoon yogurt
3 tablespoons butter
a pinch of sugar
salt
Marinade
Ingredients:
1 tablespoon ginger-garlic paste
1/2 teaspoon chilli powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon garam masala powder
a pinch of red food colour
3 tablespoons sour cream
2 tablespoons olive oil
Method:
Wash the florets and soak in water with salt for 15 minutes.
Mix all the ingredients for the marinade in a bowl. Drain the florets through a colander getting rid of any water. Toss the florets in the marinade to coat evenly. Set aside for few minutes while the oven is preheating to 400 F or 200 C.
Line a baking sheet with aluminum foil and spread the florets. Cook for 20 minutes until partially cooked and slightly charred.
Spice paste
Ingredients:
1 large onion (sliced)
3 large tomatoes (blanched and skinned)
4 large cloves of garlic
1/2-inch piece of ginger
8 cashewnuts
1 tablespoon butter
Method:
Heat 1 tablespoon of butter and caramelize the onion. Add the garlic, ginger and cook for few seconds followed by the tomatoes. Cover and let the mixture cook for few minutes. Puree in a blender and strain to get rid of any tomato seeds.
In a pan, melt the remaining butter and add chilli powder. Stir the ground paste directly into the pan and cook for 5 minutes on medium heat. Rinse the blender jar with 1/2 cup water and add to the pan. Stir in ginger strips and whole green chillies. Once the sauce comes to a boil, mix in sour cream and sprinkle kasuri methi by crushing between the palms of your hands. Combine well and simmer on medium heat. Then, add the roasted florets, garam masala powder and cook for 5 minutes. Adjust seasoning by adding sugar and salt.
Serve hot with a dash of butter and cream along with naan, parathas, rotis or jeera rice.
Note:
(Serves 6)
Ingredients:
650 grams cauliflower florets
2 long green chillies
1/2 teaspoon chilli powder
1 teaspoon garam masala powder
1 teaspoon kasuri methi (dried fenugreek leaves)
1/2 cup water
1-inch ginger (cut into strips)
1 tablespoon yogurt
3 tablespoons butter
a pinch of sugar
salt
Marinade
Ingredients:
1 tablespoon ginger-garlic paste
1/2 teaspoon chilli powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon garam masala powder
a pinch of red food colour
3 tablespoons sour cream
2 tablespoons olive oil
Method:
Wash the florets and soak in water with salt for 15 minutes.
Mix all the ingredients for the marinade in a bowl. Drain the florets through a colander getting rid of any water. Toss the florets in the marinade to coat evenly. Set aside for few minutes while the oven is preheating to 400 F or 200 C.
Line a baking sheet with aluminum foil and spread the florets. Cook for 20 minutes until partially cooked and slightly charred.
Spice paste
Ingredients:
1 large onion (sliced)
3 large tomatoes (blanched and skinned)
4 large cloves of garlic
1/2-inch piece of ginger
8 cashewnuts
1 tablespoon butter
Method:
Heat 1 tablespoon of butter and caramelize the onion. Add the garlic, ginger and cook for few seconds followed by the tomatoes. Cover and let the mixture cook for few minutes. Puree in a blender and strain to get rid of any tomato seeds.
In a pan, melt the remaining butter and add chilli powder. Stir the ground paste directly into the pan and cook for 5 minutes on medium heat. Rinse the blender jar with 1/2 cup water and add to the pan. Stir in ginger strips and whole green chillies. Once the sauce comes to a boil, mix in sour cream and sprinkle kasuri methi by crushing between the palms of your hands. Combine well and simmer on medium heat. Then, add the roasted florets, garam masala powder and cook for 5 minutes. Adjust seasoning by adding sugar and salt.
Serve hot with a dash of butter and cream along with naan, parathas, rotis or jeera rice.
Note:
- Caramelized onions can be replaced with store-bought fried onions.
