Gobi Malai (Cauliflower in Cream) Recipe

SMC Kitchen

 Gobi Malai (Cauliflower in Cream) Recipe

Gobi Malai is a rich, creamy North Indian dish made with tender cauliflower florets cooked in a luscious malai (cream) and spice-infused gravy. This dish is perfect for special occasions or when you want to treat yourself to something indulgent. The creamy texture and subtle flavors make it a favorite among people of all age groups.

Gobi Malai (Cauliflower in Cream) Recipe

Ingredients

For the Cauliflower:

  • 1 medium-sized cauliflower (approx. 500g), cut into medium-sized florets
  • 2 tablespoons of oil
  • ½ teaspoon of turmeric powder
  • Salt to taste
  • Water for blanching

For the Gravy:

  • 2 tablespoons of ghee or butter
  • 2 medium onions, finely chopped
  • 2 medium tomatoes, pureed
  • 1 teaspoon ginger-garlic paste
  • 2 green chilies, slit lengthwise
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • ½ teaspoon garam masala
  • 1 cup fresh cream (malai) or heavy cream
  • ¼ cup cashew paste (soak 10-12 cashews in warm water and blend into a paste)
  • ½ cup milk
  • 2 tablespoons of yogurt (optional, for a tangy twist)
  • Salt to taste

For Garnish:

  • Fresh coriander leaves, finely chopped
  • A pinch of kasuri methi (dried fenugreek leaves), crushed
  • A few saffron strands soaked in 1 tablespoon of warm milk (optional)

Instructions

Step 1: Prepare the Cauliflower

  1. Cut the cauliflower into medium-sized florets. Wash them thoroughly.
  2. In a large bowl, boil water with a pinch of salt and turmeric powder. Blanch the cauliflower florets in this water for 3-4 minutes to remove any impurities and soften them slightly.
  3. Drain the florets and pat them dry with a clean kitchen towel.
  4. Heat 2 tablespoons of oil in a pan and lightly sauté the cauliflower until they turn golden brown on the edges. This step enhances their flavor and prevents them from becoming mushy in the gravy. Set aside.

Step 2: Make the Gravy

  1. Heat ghee or butter in a heavy-bottomed pan or kadai over medium heat.
  2. Add the chopped onions and sauté until they turn golden brown.
  3. Stir in the ginger-garlic paste and cook until the raw aroma disappears.
  4. Add the tomato puree and cook for 5-7 minutes until the oil starts to separate from the masala.
  5. Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook for another minute to enhance the flavors.
  6. Stir in the cashew paste and cook for 2-3 minutes. This will thicken the gravy and add richness.
  7. Reduce the heat and add the fresh cream, stirring continuously to prevent curdling. If using yogurt, add it at this stage and mix well.
  8. Slowly pour in the milk and stir to adjust the consistency of the gravy. Let it simmer for 5 minutes.

Step 3: Combine Cauliflower with Gravy

  1. Add the sautéed cauliflower florets to the prepared gravy. Mix gently to coat the florets evenly.
  2. Cover the pan and let the dish cook on low heat for 5-7 minutes so that the cauliflower absorbs the flavors of the gravy.
  3. Taste and adjust the salt as needed. If the gravy is too thick, you can add a splash of milk or water.

Step 4: Garnish and Serve

  1. Crush a pinch of kasuri methi between your palms and sprinkle it over the dish for a hint of smoky flavor.
  2. Add the soaked saffron strands along with the milk for a royal touch (optional).
  3. Garnish with freshly chopped coriander leaves.

Serving Suggestions

  • Serve Gobi Malai hot with naan, roti, paratha, or jeera rice.
  • Accompany it with a simple cucumber and onion salad for a refreshing contrast.
  • Pair with a glass of chilled lassi or a lemon soda to balance the richness of the dish.

Tips for Perfect Gobi Malai

  1. Fresh Cauliflower: Choose a fresh cauliflower with no brown spots for the best results.
  2. Blanching: Blanching the cauliflower helps remove any hidden insects and reduces its cooking time.
  3. Cream Substitute: If you don’t have fresh cream, you can use thick coconut milk for a dairy-free alternative.
  4. Cashew Paste: Ensure the cashew paste is smooth to avoid lumps in the gravy.
  5. Consistency: Adjust the consistency of the gravy as per your preference by adding more or less milk.
Gobi Malai (Cauliflower in Cream) Recipe

Conclusion

Gobi Malai is a delightful and luxurious dish that brings out the best of cauliflower in a creamy, flavorful gravy. Its rich texture and balanced spices make it a great choice for both festive meals and casual family dinners. With its simple preparation and stunning presentation, this dish is sure to impress your guests and become a regular feature in your recipe repertoire. Enjoy the creamy goodness of Gobi Malai!


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