08 November 2013


Fascinating creamy makhani gravy for a Saturday dinner with some hot phulkas and veg salad.

A quick oven roasted method gives nice charred tastes to the marinated gobi florets.
 What you need for the gobi marinade: Recipe Source (Ecurry)
1/2 cup - Hung Curd
1 tsp - Ginger n garlic paste
1/2 tsp - Garam masala
1/2  tbsp - Kasturi methi
Salt as reqd

How to make:
Mix all the ingredients well and marinade with cauliflower florets for 30 mins

In the oven place the florets in tray and drizzle oil. Bake at 180 C for about 20-30 minutes or until the florets are roasted well.

What you need for Makhani Masala:
2 cups - Tomato puree
2 nos - Green chillies
1 tsp - Ginger n garlic paste
1 stick - Cinnamon, 1 no - Cardamom
1 tsp - Fenugreek seeds
1 tsp - Kasturi methi 
1 tsp - Red chilli powder 
1 tsp - Low cal Butter
1 tsp - Olive oil
1/2 cup - Milk
2 tbsp - Cashew nut paste 
Salt as reqd

How to make:
Heat butter and oil add cinnamon, cardamoms and fenugreek seeds. Add ginger n garlic paste, slit green chillies, salt, red chilli powder, tomato paste and kasturi methi.

Cook in medium fire until the oil seperates. Add cashew paste, milk and cook for another 2 mins, add the roasted florets cook for 2 more mins and switch off the heat.

Serve with any Indian Bread / Pulao / Mixed rice.


  1. tempting click,very healthy makhani.

  2. i should try this... was thinking what to do for Chapathi! seriously tempting

  3. Looks Yummilicious, makes me grab that plate right now!

  4. Delicious recipe and lovely clicks!!

  5. The colour of the dish itself is very pleasing and attractive,delicious gobi makhani..

  6. wow mouthwatering makhani :) looks so delicious and yummy :)

  7. perfect to go with naan da :) one of my fav curry..

  8. Looks simply awesome, and I love that smoky flavor from the oven roasted cauliflower..