Mughlai Aloo Gobi

Name: Mughlai Aloo Gobi
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 300 g potato (peeled and cut into medium cubes); 350 g cauliflower (cut into medium florets); 2 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, chopped); 0.5 cup yogurt (plain, whisked); 12 pcs cashews (soaked in warm water for 15 minutes); 1 inch ginger (roughly chopped); 5 pcs garlic (cloves, roughly chopped); 1 pcs green chili (slit); 2 tbsp oil; 1 tbsp ghee; 1 pcs bay leaf; 2 pcs green cardamom (lightly crushed); 3 pcs cloves; 1 inch cinnamon (small piece); 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 1 pinch black pepper; 1 tsp kasuri methi (crushed between palms); 0.5 tsp salt; 1 cup water; 2 tbsp coriander leaves (chopped)

RATING

4.5/5(98)

TASTE SCORE

9/10

A rich, mildly spiced potato and cauliflower curry with a Mughlai touch from yogurt, cashews, and warm whole spices. It cooks into a soft, creamy gravy that feels special but still fits comfortably into an everyday meal.

PREP

20m

COOK

30m

SERVES

1 KATORI

258 cal

SERVINGS

METHOD · 10 STEPS

prep · ~15 min
Soak the cashews and prep the vegetables.
1.Soak the cashews in warm water for 15 minutes.
2.Peel and cube the potato into medium pieces.
3.Cut the cauliflower into medium florets.
4.Slice the onion, chop the tomato, and roughly chop the ginger and garlic.
mix · ~2 min
Blend the cashew paste.
Drain the soaked cashews and blend them with 2 tbsp water to a smooth paste. Keep the whisked yogurt ready beside the stove.
fry · ~8 min
Lightly fry the potato and cauliflower.
1.Heat 1 tbsp oil in a heavy pan over medium heat.
2.Add the potato and cauliflower.
3.Cook, turning often, until the edges turn light golden and slightly tender, 6 to 8 minutes.
4.Remove them to a plate.
TIPThis quick fry helps the vegetables hold their shape in the gravy.
temper · ~1 min
Cook the whole spices in ghee.
1.Heat the remaining 1 tbsp oil and 1 tbsp ghee in the same pan.
2.Add cumin seeds, bay leaf, green cardamom, cloves, and cinnamon.
3.Cook for 30 seconds until fragrant.
saute · ~7 min
Cook the onion mixture.
1.Add the sliced onion and cook until soft and light golden, 5 to 6 minutes.
2.Add ginger, garlic, and green chili.
3.Cook for 1 minute until the raw smell fades.
saute · ~6 min
Build the masala base.
1.Add the chopped tomato and cook until soft, 4 to 5 minutes.
2.Add turmeric powder, red chili powder, coriander powder, black pepper, and salt.
3.Mix well and cook for 1 minute.
simmer · ~3 min
Stir in the yogurt and cashew paste.
Lower the heat and add the yogurt a little at a time, stirring constantly so it stays smooth. Add the cashew paste and cook for 2 minutes until the masala looks creamy.
TIPKeep the heat low when adding yogurt so the gravy does not split.
simmer · ~12 min
Finish the curry.
1.Return the fried potato and cauliflower to the pan.
2.Add water and mix gently to coat the vegetables in the gravy.
3.Cover and cook on low heat until the potato and cauliflower are tender, 10 to 12 minutes.
4.Sprinkle in garam masala and kasuri methi in the last minute.
garnish
Garnish with coriander leaves.
serve
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cut the potato and cauliflower to similar medium size so both finish cooking together without the cauliflower collapsing.
2
Do not skip the quick fry; it helps the aloo and gobi stay intact after simmering in the creamy Mughlai gravy.
3
Whisk the yogurt well and bring the heat to low before adding it, or the gravy can turn grainy.
4
Blend the cashew paste completely smooth for a silkier finish and no nutty bits in the sauce.
5
Cook the onion only to light golden, not dark brown, so the gravy stays creamy and mildly Mughlai rather than too robust.
6
Crush the kasuri methi between your palms just before adding to release more aroma into the final curry.
7
This curry tastes even better after 20 to 30 minutes of resting, when the whole spices and cashew-yogurt gravy settle together.