Mughlai Masala Gobi

by foodsavory

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Mughlai Masala GobiMughlai Masala Gobi

Mughlai Masala Gobi is a typical Mughlai style preparation. Cauliflower florets is cooked with a medium spicy gravy in a Mughlai style preparation.


Gobi (Cauliflower) -1 large

Poppy seeds -1 tbsp

Broken cashew nuts -1 tbsp

Ginger juliennes– 1tbsp

Garlic flakes -6 numbers

Green chillies -2

Finely chopped Onions – 1 cup

Finely chopped tomatoes -3/4 cup

Turmeric powder -1/2 tsp

Red chilly powder -1/2 tsp

Coriander powder- 1 tbsp

Cumin (Jeera) powder – ½ tsp

Beaten curd -1 tbsp

Salt – To taste

Refined oil – 3 tbsp

Finely chopped coriander leaves – For garnish

Method of preparation


Boil water in a large vessel and immerse the cauliflower florets in it along with salt for 30 minutes.

Drain the water and keep the cauliflower florets aside.

Soak poppy seeds and cashews in water for half an hour and grind to a fine paste.

Grind ginger, garlic flakes and green chillies into a paste

Heat oil in a pan and fry the onions till golden brown.

Add the ginger-garlic-green chilly paste to the onions and sauté till the raw smell goes.

Add chopped tomatoes, coriander powder, chilly powder and cumin powder and sauté for a minute in low flame.

Add little water and cook till the tomatoes are cooked and mashed well to form the gravy.

Add curd and stir fry till it blends well in the gravy and oil seeps out on the sides.

Add the cauliflower florets in this and mix well so that the gravy is coated well in the florets.

Cover with a lid and cook on high flame for 2 minutes.

Now lower the heat and cook till the cauliflower florets are cooked.

Add the poppy seeds- cashew paste and add enough water to get thick gravy.

Garnish with coriander leaves and serve hot with rotis or steamed rice.


  • If you want to make this dish richer, fresh cream could be added to make a thicker, richer dish.
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