Cauliflower Masala Dry (Gobi Masala Dry)

Manisha Mishra
by Manisha Mishra
2 Servings
25 min

In winters, cauliflower is the most demanding vegetable available in India. I make so many recipes with cauliflower during this time, let it be Gobi Paratha, Chilli Gobi, Gobi Manchurian, Gobi Fish Curry, Gobi Aloo Curry, Gobi Aloo Samosa, Gobi Pakoda, Gobi Curry and many more. This Gobi Masala Dry recipe is easy, quick & delicious 🤤. It goes well with rice, roti or any Indian bread. The flavours of the Indian spices make this simple dish an extraordinary one.

In this recipe, I have added less dry spices but if you want you can add Jeera powder & coriander powder as well. The secret ingredient is the Maggie Masala Ae Magic which adds extraordinary flavours to the dish. Just wanted to keep it light for dinner so this maggie masala does my work without much effort.

Gobi Dry is a quick, simple, delicious dish......just stir fry with little Indian spices & a scrumptious dish is ready within no time.

Let's check out the Ingredients & recipe to make this delicious cauliflower dish. If you like this recipe then please comment down below, I would love to read your thoughts!!!!

Cauliflower Masala Dry (Gobi Masala Dry)
Recipe details
  • 2  Servings
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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  • Cauliflower florets 2 cup
  • Onion chopped 1/2 Cup
  • Tomato Chopped 1/2 cup
  • Red chili powder 1/4 tsp
  • Turmeric powder 1/4 tsp
  • Maggie Masala Ae Magic 1 packet
  • Tomato Chopped 1/2 cup
  • Ginger paste 1/8 tsp
  • Garlic paste 1/4 tsp
  • Cumin seeds 1/4 tsp
  • Dry kasturi Methi 1/2 tsp
  • Salt as per taste
  • Vegetable Oil 3 tbsp
  • Water 1/4 Cup
  • Coriander leaves Chopped 1 tbsp

Add 2 tbsp oil in a frying pan, allow it to heat.
Then add washed cauliflower florets to the oil & roast it until slightly brown in colour.
Once cauliflower are slightly roasted take it out in a plate & keep it aside.
Add 1 tbsp oil in the same frying pan and add cumin seeds, allow it to sputter.
Then add chopped onions and saute it until slightly brown in colour.
Then add ginger paste, garlic paste and cook it until raw smells goes.
Now add chopped tomatoes and cook it until tomatoes are soft.
It's time to add all dry spices, turmeric powder, red chili powder, maggie masala ae magic & salt.
Give it a quick mix and add slightly roasted cauliflower florets to the masala.
Saute it for a while and add water. Cover the frying pan with a lid and cook it until cauliflower is tender.
Once cauliflower is perfectly cooked add dry kasturi Methi & coriander leaves.
Serve it hot with rice, roti or any Indian bread.
  • If cauliflower is slightly roasted, it takes less time to cook in the Masala.
  • Just to keep it light have not used extra dry spices but you can add.
  • Don't overcook cauliflower.
Manisha Mishra
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