Namrata's Signature Coconut Makhani Gobi

Name: Namrata's Signature Coconut Makhani Gobi
Total time: 2100 s
Yield: 3–4 people
Cuisine: Indian
Ingredients: 400 g (1 medium)- Cauliflower; 100 g Karamat Tomato Makhani Gravy Base; 1/2 cup (100 g)- Fresh coconut paste; 2 tbsp (30 ml)- Cooking oil; 1 1/2 cups (360 ml)- Water; 1/2 tsp or to taste- Salt

Namrata sarmah @1994namrata

# Week 32 Theme: Anything Goes!
#Namrata's Signature Coconut Makhani Gobi
#Dates: 2 – 8 November
#CA2026

Namrata sarmah @1994namrata

# Week 32 Theme: Anything Goes!
#Namrata's Signature Coconut Makhani Gobi
#Dates: 2 – 8 November
#CA2026

Saved

Ingredients

30–35 minutes

3–4 people

400 g(1 medium)- Cauliflower
100g- Karamat Tomato Makhani Gravy Base
1/2 cup(100 g)- Fresh coconut paste
2 tbsp(30 ml)- Cooking oil
1 1/2 cups(360 ml)- Water
1/2 tspor to taste- Salt

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Steps

30–35 minutes

1

Wash the cauliflower thoroughly and cut it into medium-sized florets.
Take a bowl, add the tomato makhani gravy base and water. Mix well to prepare a smooth mixture.
Grind fresh coconut into a smooth paste.
2

Heat oil in a kadhai.
Add the coconut paste and sauté until well cooked and aromatic.
Add the cauliflower florets and fry well.
3

Pour in the prepared tomato makhani mixture and mix everything thoroughly.
Add salt according to taste.
Add water as required, cover and cook until the cauliflower becomes tender and absorbs the flavours.
Once cooked, switch off the flame and serve hot.
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