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Gobi Butter Masala


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Gobi Butter Masala Recipe, How To Make Gobi Butter Masala Recipe

Gobi Makhani or Gobi Butter Masala is another of the popular Makhani or Butter Masala recipes. Any Makhani dish speaks eloquently of the magnificence of the Indian cuisine. They all have a stately aura around them. Cauliflower slices are marinated with yogurt and pan fried in a fragrant and silky makhani sauce.

About Recipe


(44 ratings)
90 reviews so far
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
Author : Vahchef
Main Ingredient : Cauliflower
Servings : 2 persons
Published date : December 10, 2018

Ingredients used in GOBI BUTTER MASALA
• Cauliflower (big pieces) - 2 numbers.
• Onions - 5 numbers.
• Cashew nuts - 1/4 cup.
• Dry kashmiri red chilly - 150 grams.
• Green chilly - 75 grams.
• Salt - 0 to taste.
• Butter - 1/2 cup.
• Tomatoes - 10 numbers.
• Sugar - 2 teaspoons.
• Cardamon - 8 numbers.
• Cloves - 8 numbers.
• Cinnamon - 8 stricks.
• Bay leaf - 1 numbers.
• Ginger garlic paste - 1 teaspoons.
• Kasuri methi - 1/8 cup.
• Oil - 5-10 tablespoons.
• Corn starch - 1 teaspoons.
• All purpose flour - 1 teaspoons.
• Pepper powder - 1/2 teaspoons.

1. Take a muslin cloth and add cardamom, cloves, cinnamon, bay leaf and tie it . 2. Heat butter in a pressure cooker and place the tied muslin cloth in it, 3. Then add onions cashew nuts, sauté it for 5 minutes, then add salt, ginger garlic paste, cook this till raw flavour is gone. 4. Then add dry kashmiri red chilly, green chilly, tomatoes, mix it well and put the lid on and let it cook for 15 to 20 minutes in a slow flame (5 to 6 whistles). Let it cool down. 5. Then remove the sachet and using strainer drain out the water and put the onion and tomato into the blender and blend them to make a paste and again strain it, after straining all, discard the seeds and peels of tomato. 6. Cook the strained paste of tomatoes and onions for 20 minutes then add salt, sugar as required , mix it and add kasuri methi (crush it with hands). 7. Once it comes to boil switch off the flame. 8. Then cool it and store in small containers in refrigerators. Use this makhani gravy in many veg and non veg dishes. 9. Take cauliflower big pieces and blanch it in the salt water. 10. Take a plate add corn starch, all purpose flour, crushed pepper, coriander powder, salt, water and mix thoroughly to make a paste. 11. Then coat the mixture to the cauliflower pieces. 12. Heat oil in a pan and shallow fry them on both sides until golden in colour and transfer it into another plate. 13. Then in the same pan add some makhani gravy, add butter and fried cauliflower pieces, cook this for 2 minutes and add cream. 14. Now mix this along with makhani gravy. 15. Serve this with pulka, naan, roti and chapati.

Cooking with images


Comments & Reviews


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Recent comments

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Tvn Rahul Posted on Thu Sep 29 2016

hi gwello

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Tvn Rahul Posted on Thu Sep 29 2016

my favorite recipe thanks for sharing

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Shweta Iri Posted on Sun Sep 01 2013

Can you please give us the link for this recipes cause on your website its quite difffcult to find them if u at all find them!

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nirmiti27 Posted on Sun Sep 01 2013

How many days can we store this gravy?? Also how to store it, if we can??

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Shining Waters Posted on Sun Sep 01 2013

Silky makhni! Ah . . . Ahaaa!

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Neththra'sVision Posted on Sun Sep 01 2013

"when the gravy is so good, you call this finger licking good" nice sounds..hahha

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pesto12601 Posted on Sun Sep 01 2013

why bother fryuing if you are then going to put in the sauce? it will just get soggy and you are getting extra fat and calories from the oil you don't need...

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pesto12601 Posted on Sun Sep 01 2013

Freeze it... :)

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srilakshminaidu Posted on Sun Sep 01 2013

Hey Sanjay ,where you had been Man,for quite some time.If you had plans for a vacation or something like that do drop a note to your viewers. so that we will not be worried about you..we will be assured ALL is WELL with you .........Take care

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DestroManiak Posted on Sun Sep 01 2013

you must be a grandmother

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Sonal Mahajan Posted on Sun Sep 01 2013

Definitely going to try this one!!

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Ranjith Parlikad Variam Posted on Sun Sep 01 2013


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