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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