Pav Bhaji


Keema "Cutlets"

Shami Kabab - lamb and chickpea kababs

Leftover Turkey Makhani

Khandvi - Gujarati Chickpea and Yoghurt Rolls

How to make Roti/Phulka/Chapattis

Salmon cooked with Ajwain/Carom seeds

Gobhi Masala

Gobhi Masala is a wonderfully spicy and tangy Punjabi dish that’s just perfect with rotis or paranthas. Very typical everyday food in large parts of North India. If you want to adopt a plant based diet this would be an interesting one to have in your repertoire.
Course Main Course
Cuisine Indian
Keyword Gobhi Masala
Prep Time 30 minutes
Cook Time 45 minutes
Servings 4 people


  • 1 large cauliflower with leaves
  • 3 tbs sunflower oil
  • 3 bay leaves
  • 2 inch piece of cassia or cinnamon bark
  • 1 tsp cumin seed
  • 1 hot green chilli
  • 1 medium red onion finely chopped
  • 4 medium very ripe tomatoes chopped or one tin of chopped tomatoes
  • 1 inch of ginger finely julienned
  • 1 tsp salt
  • 1/2 tsp chilli powder
  • handful of coriander leaves chopped to garnish
  • 1/2 tsp garam masala


  • Separate the lower end of the stalk of the cauliflower and the outer leaves and discard. Separate the florets by hand and cut larger florets into two pieces. chop the tender part of the stalk and the tender inner leaves. Wash the florets, stalk pieces and chopped leaves to remove any trace of soil.
  • Blanch the cauliflower in boiling water for a minute, drain and pat dry with kitchen towel. Sprinkle with salt and chilli powder.
  • Heat the oil in a heavy bottomed frying pan or cast iron pot. Add the cassia and bay leaves. Turn the heat down and fry these whole spices for a minute to infuse the oil with flavour. Now add the cumin and green chilli and turn the heat up. Let these sizzle in the oil for a minute. Add the onion and fry until it changes colour to a light brown. Add the tomatoes and ginger and continue to fry on high heat until oil starts to separate from the mixture. Now add cauliflower florets, stalk pieces and inner leaves.
  • Stir and continue to cook on a medium high heat.
  • Keep stirring occasionally without a lid on until the cauliflower is tender. Do not add water at any stage.
  • Cook long enough for it to become tender but not mushy so testing after every ten minutes is desirable. Check the salt and chilli level while tasting and adjust to your taste.
  • Add the garam masala towards the end just before switching the heat off. Garnish with coriander and serve.

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