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A rich and creamy take on the classic Aloo Gobi. Tender cauliflower and potatoes are simmered in a luxurious gravy made with cashews, yogurt, and aromatic spices. A perfect centerpiece for a special North Indian meal, pairing beautifully with naan or roti.
For 4 servings
Prepare Pastes and Vegetables
Shallow Fry the Vegetables
Create the Mughlai Gravy Base
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A rich and creamy take on the classic Aloo Gobi. Tender cauliflower and potatoes are simmered in a luxurious gravy made with cashews, yogurt, and aromatic spices. A perfect centerpiece for a special North Indian meal, pairing beautifully with naan or roti.
This mughlai recipe takes 60 minutes to prepare and yields 4 servings. At 317.84 calories per serving with 8.98g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer
Finish and Garnish
Substitute ghee with a neutral oil, use a plant-based yogurt (like cashew or coconut yogurt), and replace heavy cream with cashew cream or full-fat coconut milk.
For a more decadent gravy, add 1 tablespoon of soaked poppy seeds (khus khus) to the cashews before grinding. You can also add a tablespoon of melon seeds (magaz).
Add 200g of cubed paneer along with the fried vegetables during the simmering step to make it a more substantial meal.
Replace cashews with an equal amount of soaked melon seeds (magaz) or a combination of poppy seeds and roasted gram flour (besan) to thicken the gravy.
Cauliflower is an excellent source of Vitamin C and K, while potatoes provide potassium and Vitamin B6. Tomatoes contribute Vitamin C and lycopene, an antioxidant.
The spices used, such as turmeric (containing curcumin), ginger, and garlic, are known for their potent anti-inflammatory and antioxidant properties, which can help combat oxidative stress.
Potatoes offer complex carbohydrates for sustained energy, while cashews provide healthy fats and plant-based protein, making this a satisfying and energy-boosting meal.
One serving of Mughlai Aloo Gobi contains approximately 320-350 calories, depending on the amount of oil, ghee, and cream used. It is a rich and calorie-dense dish.
While it contains healthy vegetables like cauliflower and potatoes, Mughlai Aloo Gobi is considered an indulgent dish due to the use of cream, cashews, ghee, and fried vegetables. It's best enjoyed on special occasions as part of a balanced diet.
Curdling usually happens for two reasons: the heat was too high when you added the curd paste, or you used low-fat curd. Always lower the heat to a minimum and stir continuously after adding the curd. Using full-fat, well-whisked curd also helps stabilize the gravy.
Yes, absolutely. Use a neutral oil instead of ghee, substitute the dairy curd with a thick, unsweetened plant-based yogurt (like cashew yogurt), and replace the heavy cream with cashew cream or full-fat coconut milk.
Yes. You can substitute cashews with an equal amount of blanched almonds. Alternatively, a paste of soaked poppy seeds (khus khus) and melon seeds (magaz) can be used for a similar creamy texture.
Yes, this curry tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop, adding a splash of water or milk if the gravy has thickened too much.