Mughlai Gobi with Naan

Instructions

1. 1

   Prepare Cashew Paste

   • Drain the soaked cashews. In a high-speed blender, combine the cashews, chopped onion, and green chilies.
   • Add 1/4 cup of water and blend until you have a completely smooth, creamy paste. Set aside.
2. 2

   Shallow Fry the Cauliflower

   • Wash the cauliflower florets and pat them completely dry. This is crucial for a good sear and to prevent oil splattering.
   • Heat 1/4 cup of oil in a wide, heavy-bottomed pan (kadai) over medium-high heat.
   • Carefully add the florets in a single layer. Fry for 7-8 minutes, turning occasionally, until they are light golden brown on all sides and about 70% cooked.
   • Remove the fried florets with a slotted spoon and set them on a plate lined with paper towels.
3. 3

   Start the Mughlai Gravy

   • In the same pan, remove any excess oil, leaving about 2 tablespoons of ghee (or oil). Heat it over medium flame.
   • Add the whole spices: bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for 30-40 seconds until they become fragrant.
   • Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
4. 4

   Cook the Gravy Base

   • Add the prepared onion-cashew paste to the pan. Cook for 8-10 minutes, stirring frequently to prevent it from sticking.
   • Continue cooking until the paste thickens, darkens slightly in color, and you see oil starting to separate from the sides.
5. 5

   Build the Curry

   • Reduce the heat to low. Add the powdered spices: turmeric, Kashmiri red chili powder, and coriander powder. Sauté for 30 seconds until fragrant.
   • While stirring continuously, slowly pour in the whisked yogurt. This gradual addition on low heat prevents the yogurt from curdling. Cook for 2-3 minutes.
   • Pour in 1 cup of water and add the salt. Mix well and bring the gravy to a gentle simmer over medium heat.
6. 6

   Simmer and Finish

   • Gently add the fried cauliflower florets to the simmering gravy. Stir in the heavy cream.
   • Cover the pan and let it simmer on low heat for 8-10 minutes, or until the cauliflower is fully tender and has absorbed the flavors.
   • Turn off the heat. Stir in the garam masala, crushed kasuri methi, and optional kewra water.
   • Garnish with fresh coriander leaves. Let it rest for 5 minutes before serving to allow the flavors to meld.