Gobi Masala (Indian Cauliflower Curry)

posted in: Cook, First Foods 1

Gobi Masala Indian Cauliflower Curry | firsttimefoods.com

I didn’t grow up eating many varieties of food. I liked my favorite foods, most of which were pretty plain, and I didn’t like to try out anything new. I guess a lot of kids are like that, but in my family, I was the odd one out who wouldn’t eat anything except macaroni and mozzarella.

[jump right to the recipe]

Spicy foods definitely didn’t make it on to my plate, and I didn’t try Indian food until college. I’ve gotten used to spicy food (although I still can’t handle anything too crazy), and I really enjoy making curries. They are so easy, flavorful, and filling. I’m slowly making my way through different curry recipes, and here is a recent favorite: Gobi Masala. Gobi is the Hindi word for cauliflower, and masala refers to the spice mix. The spices are fragrant, but not overpowering or too spicy. There are a lot of them, though.

When I first started cooking, in my first real apartment after college, I certainly didn’t have all of these spices. As I’ve cooked more and more, I’ve found that I do use many of those ‘random’ ingredients more often, so now I’ve built up a stock of spices and pantry items. (You can find them at ‘ethnic’ grocery stores, such as Middle Eastern or Asian marts, for much less than at the regular grocery store!) The spices in this recipe are what make the dish so fragrant and flavorful, but if you don’t have an ingredient or two, don’t let that deter you. You can still try your hand at this curry, and it will still be good-tasting food that you’ve made yourself. So go for it!

This curry recipe was a hit in our house, and I hope you enjoy it, too!

Next I need to try my hand at making naan. Who wants to come over and help me make some?

Gobi Masala


This fragrant curry was a hit in our house!

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 4-6 servings


For cauliflower:

  • 1 head of cauliflower
  • 2 tablespoons oil
  • 2 teaspoons garam masala
  • 1 teaspoon chile powder
  • 4 cloves garlic, minced
  • 1″ piece of ginger, grated, or 1 teaspoon ground ginger
  • 1/2 cup water
  • salt, to taste

For sauce:

  • 3 tablespoons oil
  • 2 medium onions, finely chopped
  • 1 teaspoon cinnamon
  • 2 whole cloves
  • 4 cloves garlic, minced
  • 1″ piece of ginger, grated, or 1 teaspoon ground ginger
  • 2 tablespoons ground coriander
  • 2 teaspoons garam masala
  • 1 teaspoon chile powder
  • 1 teaspoon turmeric
  • 1-28 oz can whole peeled tomatoes
  • 2 tablespoons chopped cashews (optional)
  • 1-15 oz can of chickpeas, drained
  • 1/2 cup milk
  • Salt, to taste
  • Cilantro, for garnish
  • Basmati Rice or Naan, for serving


  1. Prepare cauliflower: Wash and separate into florets by cutting the stem end off, and breaking up the pieces.
  2. Heat oil in a large skillet over medium heat. Add all the ingredients except the water. Cook, stirring, until the florets start to brown. Then, add 1/2 cup of water to the skillet and cover. Let cook 5-7 minutes until firm-tender.
  3. Prepare the sauce: Heat oil in a wok or large skillet. Add onions and cook until they are translucent.
  4. Add cinnamon, cloves, garlic, and ginger and cook an additional minute until garlic is fragrant but not burned.
  5. Add in remaining spices, tomatoes, and the cashews, if using. Break up the tomatoes with a wooden spoon, and let simmer until slightly thickened. Let the sauce come to a boil and then turn off the heat.
  6. Blend the mixture into a smooth sauce (using an immersion blender or food processor). If needed, add some water to achieve desired smooth consistency. If using a food processor, transfer the sauce back to the large skillet.
  7. Add the cauliflower and the chickpeas to the sauce, and let it cook for 5 minutes. Turn off the heat, and mix in the milk. Garnish with cilantro, and serve with rice or naan.

  1. BGK
    | Reply

    Ooooh, pick me to make naan! I’ll help you eat it, too.

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