Recipe of Mughlai Gobi
Method of cooking Mughlai Gobi
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Recipe of Mughlai Gobi Introduction
The cauliflower is prepared with lot of spices and coated with grated
Paneer, cheese it is very delicious to eat you can surprise your family
and guests by serving them Mughlai Gobi as a dry or semi gravy. It tastes
so yummy that everyone will want more.
Ingredients
2 tablespoons grated Paneer / cottage cheese (optional)
finely chopped coriander leaves for garnishing
1 teaspoon hot spice mix (garam masala)
2 small sized cauliflowers (whole)
1 teaspoon garlic finely chopped
1 teaspoon red chilli powders
2 teaspoons coriander seeds
1 teaspoon each of turmeric
1 tablespoon each of ginger
2 large onions finely sliced
2 tablespoons cashew nuts
1" piece cinnamon broken
1 teaspoon cumin seeds
fresh cream (optional)
1 cups tomato puree
4 green cardamoms
4 tablespoons milk
4 tablespoons oil
2 green chillies
6 cups water
salt to taste
Method of preparing Recipe of Mughlai Gobi
Cutting
Break the cauliflower in to medium size florets wash them and keep aside.
Chop the onions in to thin slices .chop the garlic and ginger very finely
cut the fresh coriander leaves finely and keep it aside.
Frying
In a non stick pan fry the cumin seeds, cashew nuts. Cinnamon. Cardamoms,
corianders seeds till they start giving aroma remove in a plate then add
the sliced onions, ginger, garlic, green chillies fry till they turn brown
in colour on a medium flame. Allow it to cool.
Grinding
Wash the tomatoes cut and put them in a jar and grind to make pure and
keep it separately. Now in another jar grind even the fried mixture in
to smooth paste if it is cooled.
Method of cooking Recipe of Mughlai Gobi
In a vessel boil the water add the cauliflower florets and cook for 10
minutes. Drain the excess water and dry the cooked florets on a dry cloth
or on a paper.
Heat half the amount of oil in a broad copper bottom vessel add the florets
(flower in oil and stem on top) fry till they turn little brown and are
cooked remove from the vessel and keep it aside. Now in the same vessel
heat rest of the oil and add the ground paste fry on medium flame till
the oil oozes out then add the turmeric, garam masala, red chili powder
mix for few seconds and add the tomato puree, water, salt as required
and stir well. Reduce the flame add the milk little by little to the mixture
to get a desired consistency. Take care to coat the florets and the stems
nicely in the gravy. Simmer for 5 minutes. Put off the flame.
Method of serving Recipe of Mughlai Gobi
Pour the cooked gravy in to a squared shaped glass bowl arrange the florets
Decorate it by sprinkling the grated Paneer, cheese and chopped coriander
leaves on top pour some fresh cream if desired. Tastes best when served
hot
Summary
The Mughlai Gobi is very delicious to eat you can surprise your guest
and family by preparing this recipe on a special occasion and everyone
will lick their fingers and ask for more.
Try this Cauliflower Cauli flower or gobi dish at your home
More Cauliflower
recipes