Punjabi · beginner
Punjabi Makhani Gobi (Butter Tomato Braised Cauliflower)
Tender golden cauliflower florets simmered in a creamy, mild tomato and cashew butter sauce infused with dried fenugreek leaves.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a wide pan over medium-high heat and sear the cauliflower florets for 6-8 minutes until golden browned at the edges, then transfer to a plate.
- 02
Melt butter in the same pan, add the finely chopped yellow onion, and sauté for 6-7 minutes until deep golden brown.
- 03
Add the ginger-garlic paste and stir-fry for 1 minute until fragrant.
- 04
Pour in tomato puree and smooth cashew paste, cooking for 5-6 minutes until oil begins to separate around the pan edges.
- 05
Fold in the seared cauliflower, add 1/4 cup water, cover with a lid, and cook on low heat for 8 minutes until tender.
- 06
Uncover, stir in heavy cream, garam masala, and crushed dried fenugreek leaves, and simmer for 2 minutes before serving.
A LITTLE KITCHEN KNOW-HOW
Bhunao (Pan-Browning Gravy Base)
Cooking down onions, aromatics, and tomato paste until fat separates to create a deep savory Punjabi curry base.
Notes from the kitchen
- Crushing the dried fenugreek leaves between your palms right before adding releases their warm aromatic oils.
- Original home-cooking adaptation inspired by Punjabi; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
