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Feb 3, 2014

Cauliflower Cashew Masala / Gobi Cashewnut Masala / Cauliflower Masala / Gobi Masala

 This curry is creamy at the same time packed with lots of flavour. It taste so yummy with hot phulka or chapati. So try this out and let me know how it turns out for you.

Preparation Time : 15 mins
Cooking Time : 35 to 40 mins
Serves : 4 to 5


Cauliflower / Gobi - 3 cups cut into bite size florets

Salt - 1 tsp
Turmeric powder / Manjal Podi - 1/2 tsp

For Masala:
Oil - 2 tblspn 
Fennel Seeds / Saunf / Sombu - 1 tsp
Onion - 1 large sliced thinly
Tomatoes - 2 large pureed
Chilli Powder - 2 tsp
Coriander Powder / Malli Podi - 1 tblspn
Garam Masala Powder - 1 tsp
Turmeric Powder / Manjal Podi -1 tsp
Salt to taste
Coriander Leaves / Cilantro - 4 tblspn finely chopped 

For Grinding:
Coconut - 3/4 cup grated
Fennel Seeds / Sombu / Saunf - 2 tsp
Cinnamon / Pattai - 1 large stick
Cashewnuts - 10 to 15
Water - 1/2 cup or as needed to make smooth paste


Take chopped cleaned cauliflower in a saucepan and cover it with water. Add in salt and turmeric powder. Bring it to boil and cook for 5 to 7 mins till cauliflower is cooked. Drain and set aside.

Take grinding ingredients in a blender and add enough water to make into a smooth puree. Set aside till use.

Now heat oil in a kadai. Add in fennel seeds and let it splatter.

Add in onions and cook till it turns golden.

Add in tomato puree and cook till it gets thick and oil leaves the sides.

Add in salt and all spice powders. Cook for a min.

Add in the cooked cauliflower and mix well with the masala. Cover this and simmer on a low flame for 5 mins or so till the masala is coated all over the gobi.

Now add in the ground masala and some water if needed. Mix this and cover again. Cook for a good 8 to 10 mins on a very low flame till the masala is thick and coats the gobi. 

Add in lots of coriander leaves and switch off the heat. Mix well and serve with roti.

Add cauliflower florets to water which has salt
and turmeric in it

Bring it to boil and cook for 5 mins or till
cauliflower is cooked

Drain and set aside
Take coconut, cashew, cinnamon and fennel in a mixer

Make into a smooth paste
Heat oil and crackle some fennel seeds

Add in onions

Cook till the onion turn golden

Now add in tomato puree

Cook till oil leaves the sides

Add in all spice powders

Mix them well

Season with salt

Toss that too

Now add in cooked cauliflower

Mix that with masala

cover and simmer till the masala is coated with cauliflower

Now the cauliflower is well coated

Add the coconut cashew masala

Mix that well

Add a splash of water

mix that well

Cover and simmer

Till oil leaves the side

Add in lots of coriander leaves

Mix well



  1. Hi Aarthi... In the ingredients list...missed cashew...is it 7-8? Do we need to soak before grinding? Thanks

  2. hi Aarthi

    nice explanation..i am gng to try this today :)

  3. @POGOI have updated the recipe. And you dont need to soak it

  4. Hi, Aarthi dii
    I tried this recipe it was yummy & different from what we usually make at home, everyone at home were very happy specially my mommy.... she was asking me 2 - 3 days back get some new recipe of Cauliflower & here you gave me that :)
    Thank you God bless you :)

  5. Cooked this yesterday really came out well. All my friends and family loved it. Wonderful recipe. Thx for posting Aarti.

  6. Cooked this yesterday really came out well. All my friends and family loved it. Wonderful recipe. Thx for posting Aarti.

  7. hi aarthi,
    I've been trying ur dishes for past 2 mths...& each recipe came out well...My hubby is my critic,even he said tht I turn out to be a great cook nowadays...I'm so happy...Ur recipies r easy to follow &ur stepwise pics r really helpful...Thnk u

  8. I tried this recepie and it was really delicious. My family loved it. Thank you.

  9. Can I skip coconut and add only cashews? Will there be any taste difference??


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