Tomato Gobhi (Cauliflower in Rich Tomato Gravy)

Servings: 2
Cuisine: Indian
Course: Main Course
Time: 1 hour
Rate the Recipe:
Cauliflower florets in a rich and creamy tomato-based gravy. Tomato Gobhi is one of my signature dishes and is always high in demand. Try out this easy-to-cook recipe that is a family favorite.


For the Cauliflower

  • 250 gms cauliflower florets
  • 4 tbsp all-purpose flour
  • 2 tbsp cornflour
  • 1 tsp Kashmiri red chilli powder
  • 1 tsp cumin powder (jeera)
  • 1 tsp coriander powder (dhania)
  • 1 tsp garam masala powder
  • 1 tsp salt
  • Oil for deep frying

For the Gravy

  • 2 medium onions finely chopped
  • 2 tbsp ginger garlic paste
  • 1/2 cup tomato puree
  • 1/2 cup tomato sauce
  • 1/2 cup cream
  • 1/2 tsp Kashmiri red chilli powder
  • 1/2 tsp garam masala powder
  • 1 tsp kasoori methi (dry fenugreek leaves)
  • 2 tbsp oil
  • Salt to taste


  • To begin, blanch the cauliflower. Take the cauliflower florets in a large bowl. Pour about 3 cups of boiling hot water over the florets until they are well covered. Add a teaspoon of salt and keep aside for 10-15 minutes. Once the florets are blanched, drain them and keep aside.
  • In another bowl, add in the all-purpose flour, cornflour, salt, Kashmiri red chilli powder, cumin powder, coriander powder, and garam masala powder.
  • Add in enough water to make a smooth batter.
  • Now add in the florets and mix until they are well coated. Check the salt and add more if required.
  • Heat oil for deep frying. Fry the cauliflower florets on medium heat until they are cooked and golden in color. Remove and keep aside.
  • To make the gravy, Heat 2 tablespoons of oil in a pan. Add in the finely chopped onions and saute until they are translucent.
  • Add in ginger garlic paste. Saute for a minute. Do not brown.
  • Add in the tomato puree and the tomato sauce. Mix well. Add in Kashmiri red chilli powder.
  • Now add in cream and mix well.
  • Add in the cauliflower florets and mix until they are well coated.
  • Finally, add crushed kasoori methi and garam masala powder. Check the salt and add more if required.
  • Cover with a lid and simmer on low heat until you can see oil on the surface.
  • The Tomato Gobhi is ready to serve. Garnish with sprigs of fresh coriander leaves.


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This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla and sponsored by Queen’s Brigade

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Tomato Gobhi (Cauliflower in Rich Tomato Gravy)