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Recipe of Mughlai Gobi

Method of cooking Mughlai Gobi


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.

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

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.

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.

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

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

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