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.
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.
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.