Cheese Gobi is my go-to recipe when I want to impress dinner guests while keeping things vegetarian. I learned this recipe from my mom, who always said the secret lies in perfectly balancing the spices with the creaminess of cheese. The dish brings together crisp cauliflower, tender beans, and a rich gravy that’s both comforting and flavorful.
About the Recipe
This recipe takes everyday cauliflower to new heights by combining it with a rich gravy made from onions, cashews, and aromatic spices. The addition of cheese gives it a modern twist while keeping its Indian roots intact. It’s perfect for those who love traditional Indian food but want something different from the usual curry dishes.
Why You’ll Love This Recipe
You’ll love how the cauliflower soaks up all the wonderful flavors while staying crisp-tender. The cheese adds a creamy richness that kids without a doubt adore. The recipe might look long, but each step is simple and the result is worth every minute. The combination of cashews and poppy seeds creates a silky smooth gravy that’s unlike anything you’ve tried before.
Cheese Gobi
Cooking Tips
– Soak cauliflower in warm salted water to remove any bugs
– Don’t overcook the cauliflower – it should be tender but still have a bite
– Grate the cheese while it’s cold for easier handling
– Keep stirring the onion paste while frying to prevent burning
– Add water gradually to control the gravy consistency
Serving and Storing Suggestions
Serves 4-6 people. Takes about 45 minutes to prepare. Serve hot with naan bread or rice. Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop, adding a splash of milk if needed.
Similar Recipes
- Paneer Butter Masala
- Malai Kofta
- Mushroom Makhani
Nutrient Benefits
Cauliflower provides vitamin C and fiber, while cashews offer healthy fats and protein. The cheese adds calcium and protein. Double beans provide fiber and plant-based protein. The spices used have anti-inflammatory properties and aid digestion.
Cheese Gobi
Ingredients
- 1 Cauliflower (large0
- 1/2 cup Fresh double bean seeds (or Green peas)
- 1/2 cup Milk
- 2 tbsp Chopped spring onion stem
- 1 cube Cheese
- Oil and butter (for frying)
- 1 Bayleaf
- 1/2 tsp Aniseed
- 1/2 tsp Garam masala powder
- 1/4 tsp Turmeric powder
- Salt to taste
Grind to a coarse paste (1)
- 3 Onions (large)
- 1 inch Ginger
- 7 Red chillies
Grind to a smooth paste (2)
- 10 Cashewnuts
- 1 tbsp Poppy seeds (soak in hot milk for 10 minutes and then grind)
Instructions
- Separate cauliflower into medium sized flowerets. Soak in warm water and then strain.
- Cook double beans till soft.
- Grate the cheese using fine cheese grater.
- Heat oil in a broad frying pan, add bay leaf, aniseed, garam masala powder and then ground paste (1).
- Fry till oil separates from the masala.
- Add cauliflower pieces, very little water and turmeric powder.
- Cook till soft and then add cooked double beans.
- Add whipped curds and cook till oil floats on top.
- Put cashew-poppy paste (2), salt, little sugar, milk and little water if necessary.
- Stir for another 2 minutes, remove from fire and pour on a serving dish.
- Sprinkle grated cheese and spring onion on top.
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Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the base gravy a day ahead. Just reheat gently and add the cheese topping right before serving. This helps the flavors develop even better.
Can I use frozen cauliflower?
Fresh cauliflower works best for this recipe. Frozen cauliflower might become too mushy and won’t hold the texture we’re looking for in this dish.
Is this recipe very spicy?
The spice level is moderate but can be adjusted. Reduce the number of red chilies if you prefer a milder taste, or increase them for more heat.
