Editorial sample recipePunjabibeginnervegetarianhalalgluten-free

Punjabi Makhani Gobi (Butter Tomato Braised Cauliflower)

Name: Punjabi Makhani Gobi (Butter Tomato Braised Cauliflower)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 400 g cauliflower florets, cut into medium bite-sized pieces; 2 tbsp vegetable oil; 2 tbsp butter, unsalted; 1 medium yellow onion, finely chopped; 1 tbsp ginger-garlic paste; 1 cup tomato puree, passata or strained canned tomatoes; 2 tbsp raw cashews, blended with 3 tbsp warm water into paste; 3 tbsp heavy cream; 1 tsp garam masala; 1 tbsp dried fenugreek leaves, kasuri methi

Tender golden cauliflower florets simmered in a creamy, mild tomato and cashew butter sauce infused with dried fenugreek leaves.

Prep: 15 min
Cook: 25 min
Total: 40 min

AI-generated illustration of Punjabi Makhani Gobi (Butter Tomato Braised Cauliflower)

AI illustration

Technique to learn

Bhunao (Pan-Browning Gravy Base)

Cooking down onions, aromatics, and tomato paste until fat separates to create a deep savory Punjabi curry base.

Instructions

Step 1: 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.

Step 2: Melt butter in the same pan, add the finely chopped yellow onion, and sauté for 6-7 minutes until deep golden brown.

Step 3: Add the ginger-garlic paste and stir-fry for 1 minute until fragrant.

Step 4: Pour in tomato puree and smooth cashew paste, cooking for 5-6 minutes until oil begins to separate around the pan edges.

Step 5: Fold in the seared cauliflower, add 1/4 cup water, cover with a lid, and cook on low heat for 8 minutes until tender.

Step 6: Uncover, stir in heavy cream, garam masala, and crushed dried fenugreek leaves, and simmer for 2 minutes before serving.

Cooking tips

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.

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