Gobi Masala Soup

Fabulous, sunny, almost-autumn weather over the past few days has got me in serious cooking mode. I have the urge to cook nearly every night, so I’m really trying to keep it lo-cal.

I had a lovely head of cauliflower in the fridge. After going to the theatre last night, I really wanted some homemade soup. This turned out on the thick stew side.
For a thinner soup, increase water and seasoning accordingly.

Flavoring inspired by Priya B’s great looking Gobi Masala. Thanks, Priya!

Gobi Masala Soup
(with very little aloo)

1 big head cauliflower, trimmed and steamed
(should be about 4-5 cups florets)
1 big onion, chopped roughly and blanched
1 medium potato (abt 5 oz), diced and boiled (reserve 1/4 c boiling water)

1 tsp oil or ghee
1 TB garlic paste
1/2 TB ginger paste
1 TB bottled coriander-chile chutney
1 TB tomato paste

2 tsp coriander-cumin powder
1 tsp garam masala
1/2 tsp chili powder, more to taste
1/4 tsp turmeric
1/2 tsp salt, or to taste

1 – 1 1/2 c water for soup
1/2 c yogurt

freshly ground black pepper


Puree the blanched onion in food processor. Heat oil or ghee in a 6 qt pan and add garlic and ginger pastes. Cook over medium heat a few minutes, then add pureed onion. Reduce heat to medium-low and fry the pastes slowly until they turn golden brown.

Meanwhile, puree the steamed cauliflower with 1 c. water. Take out to a bowl (should make about 4 c. puree). Mash the boiled potato with its reserved boiling water. Don’t worry if there are some lumps left in either puree.

When onion paste is golden brown, stir in coriander-chile chutney, tomato paste, coriander-cumin powder, garam masala, chili powder, turmeric and salt. Fry together a few minutes, then add the cauliflower and potato purees and 1 cup of water. Mix well, cover, and let cook 15 minutes.

After 15 minutes, mix again and correct the seasoning. Add an additional 1/2 cup water if too thick. Stir in 1/2 cup yogurt and cook a few minutes longer, stirring, until heated through.

Serve as is, or for heartier fare, stir in some cooked rice. Garnish with freshly ground pepper.

gobi masala stew
gobi masala soup ~ spicy and filling



  1. Luv2Cook said


    Even after dessert, the soup looks so inviting :). I love the way you “churn” Indian recipes, give them your own spin and come up with such incredible recipes :-p..

    Thanks Sam — that banana bread-ice cream sundae you “churned” up looks fabulous!

  2. Meena said

    Hi Linda,
    the soup looks hot and yummy.Thsi is best in rainy and winter seasons.I love soups.My favourite is tomato soup:-)Thank you very much for your compliment on Tofu Burji and going through my blog.I got know one more fellow blogger.I will add your blog in my blogger list.

    Thank you Meena; I’ve added you here too 🙂
    Autumn and winter are my favorite times for soup as well. More of those to come!

  3. Archana said

    Amazingly creative, loved it !!!!

    Thanks, Archana 🙂

  4. menutoday said

    Fantastic Soup!!!

    Hi MT, thank you!

  5. Arjuna said

    Great recipe Linda! Very creative 🙂
    Thanks for linking my post..

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