Gobi Butter Masala - Cauliflower { Butter Chicken Style }

Blogging world is full of weird people. I always praise of how I have met fabulous people through blogging all the time but today lets talk about the other side. Take up a chair, because this is lengthy.

My first weird encounter came when I was pretty new to blogging and no one read my blog, not even the weirdest of people. And then I get a mail. As a new bee I jumped with joy (come on don't tell me you didn't bite into your nails when you got one!). The subject line said 'saw your blog', my hopes were high. May be someone was writing in to say they like my recipes, or tried something from the blog. But no, all the writer wanted to know 'Being an Indian would you have ayurvedic home remedy for acne?'

What? Why! What have I done to deserve that. I have not even posted my high school picture for someone to guess about my close encounter with terrible acne problem. I wrote back saying "No idea"! Even though I think I had some idea but I wanted to be mean. Like really mean.To give you a more recent example: check out the third comment on my post of Fatteh Hummus  that got featured on Steamy Kitchen's TLC column.

But the good part?  The good mails! I got a few mails asking for more restaurant style Indian vegetarian recipes. You called for it - I made you a curry with butter and cream enough to beat any restaurant you love. This is certainly not for the faint hearted. Its rich, creamy and full of aromatics. While butter chicken seems to get all the attention, there are equally scrumptious and indulgent vegetarian options to make you fat and happy.

Before I head to the recipe, would you mind sharing any of your weird blogging experience if you are a blogger? I don't want to feel as if I'm the only tormented soul here. Thank you.

Gobi Butter Masala - Cauliflower { Butter Chicken Style }

Serves : 3- 4

Click here for printable recipe

Ingredients

For cauliflower

1/2 medium size head of cauliflower, split into small florets  (about 500g)

1 tsp red chilly powder (adjust to tolerance)

1 tbsp ginger garlic paste

1 tsp garam masala

1 tbsp butter

1/2 cup water

Salt to taste

For masala

3 tbsp butter

1 red onion (large, finely cubed)

3 tomatoes (medium, red, ripe)

2 tbsp tomato paste

2 tsp ginger garlic paste/ 2 cloves garlic with 1/2 inch cube ginger

1 tsp garam masala

1 tsp red chilly powder

1 tbsp crushed cashew nuts/almond

1 tbsp coriander powder

1/2 tsp turmeric powder

2 tbsp heavy cream/thick cream

1 tsp dried fenugreek leaves/kasuri methi*

1/2 cup water

1 bay leaf

1 green cardamom, cracked

1/2 black cardamom / badi elachi  (optional) **

1/2 tsp black cumin seeds ***

1 stick cinnamon (2 inch)

2 whole cloves

Salt to taste

Note

* Dried fenugreek leaves have a distinct aroma and flavor that is often used in curries as a finishing touch. If you enjoy Indian food I would highly recommend buying fenugreek leaves.

** Black cardamom called badi elachi in hindi adds a great smoky flavor, but you can easily skip it if you don't have it.

*** The regular cumin is the white cumin called jeera in hindi. Black cumin, shahi jeera/kala jeera in hindi is darker and has a sweet lemony kind of flavor. I particularly like to use black cumin in curries with nuts and cream. Substitute it with 1 tsp roasted white cumin if you don't have it.

Method

For the cauliflower, wash  and separate the cauliflower into small florets and add all the ingredients except water and butter.

Heat the butter and add the florets. Once the floret starts to brown add water and let the them cook covered for about 5-7 minutes. You just want the florets to be tender and not mushy.

For the masala, heat the butter in a wok. Add the cinnamon stick, cloves, green cardamom, black cardamom, bay leaf and black cumin.

Add  finely chopped onions and let it cook.

Once they are lightly golden, add the ginger garlic paste.

Tip in the turmeric, red chilly powder, cashew nuts, coriander powder, tomatoes and tomato paste. Let the tomatoes completely cook till they form a paste.

Add water and let it come to a boil. Switch off the gas and grind the mixture to a smooth sauce. Oh wait - you should remove that bay leaf before you grind, everything else stays.

Add back the sauce to the wok and let it come to a boil.

Add the cauliflower (along with the water) and let it cook for 5 minutes. Mix in the cream and crushed kasuri methi and cook for another 5 minutes.

Garnish with more cream and some coriander to perk it up. Serve with cumin rice, butter naan or roti.