Mughlai Gobi
Tender cauliflower florets are gently simmered in a luxurious, creamy gravy made from cashews, yogurt, and aromatic spices. This royal vegetarian dish brings the rich flavors of Mughlai cuisine right to your dinner table, perfect with warm naan.
For 4 servings
6 steps. 35 minutes total.
- 1
Step 1
- a.Prepare Cashew Paste
- b.Drain the soaked cashews. In a high-speed blender, combine the cashews, chopped onion, and green chilies.
- c.Add 1/4 cup of water and blend until you have a completely smooth, creamy paste. Set aside.
- 2
Step 2
- a.Shallow Fry the Cauliflower
- b.Wash the cauliflower florets and pat them completely dry. This is crucial for a good sear and to prevent oil splattering.
- c.Heat 1/4 cup of oil in a wide, heavy-bottomed pan (kadai) over medium-high heat.
- d.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.
- e.Remove the fried florets with a slotted spoon and set them on a plate lined with paper towels.
- 3
Step 3
- a.Start the Mughlai Gravy
- b.In the same pan, remove any excess oil, leaving about 2 tablespoons of ghee (or oil). Heat it over medium flame.
- c.Add the whole spices: bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for 30-40 seconds until they become fragrant.
- d.Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
- 4
Step 4
- a.Cook the Gravy Base
- b.Add the prepared onion-cashew paste to the pan. Cook for 8-10 minutes, stirring frequently to prevent it from sticking.
- c.Continue cooking until the paste thickens, darkens slightly in color, and you see oil starting to separate from the sides.
- 5
Step 5
- a.Build the Curry
- b.Reduce the heat to low. Add the powdered spices: turmeric, Kashmiri red chili powder, and coriander powder. Sauté for 30 seconds until fragrant.
- c.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.
- d.Pour in 1 cup of water and add the salt. Mix well and bring the gravy to a gentle simmer over medium heat.
- 6
Step 6
- a.Simmer and Finish
- b.Gently add the fried cauliflower florets to the simmering gravy. Stir in the heavy cream.
- c.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.
- d.Turn off the heat. Stir in the garam masala, crushed kasuri methi, and optional kewra water.
- e.Garnish with fresh coriander leaves. Let it rest for 5 minutes before serving to allow the flavors to meld.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the cauliflower is completely dry before frying to achieve a golden-brown color and prevent oil splatters.
- 2Stir the cashew paste constantly while cooking, as it can easily stick to the bottom of the pan and burn.
- 3Always add whisked yogurt on low heat while stirring continuously to prevent the gravy from splitting or curdling.
- 4For a richer flavor, you can use a pinch of saffron soaked in 2 tablespoons of warm milk, added along with the cream.
- 5Do not overcook the cauliflower after adding it to the gravy, as it can become mushy. It should be tender but hold its shape.
Adapt it for your goals.
Vegan Version
Substitute ghee with oil, yogurt with a plant-based yogurt (like cashew or coconut), and heavy cream with full-fat coconut cream or more cashew cream.
Richer GravyRicher Gravy
Add 1 tablespoon of poppy seeds (khus khus) and 1 tablespoon of melon seeds (magaz) along with the cashews when making the paste for a thicker, more traditional gravy.
With Other VegetablesWith Other Vegetables
You can make this same gravy with other vegetables like potatoes (aloo), paneer, or a mix of vegetables like carrots, peas, and beans.
Nut Free VersionNut-Free Version
For a nut-free alternative, replace the cashews with an equal amount of melon seeds (magaz) or a paste made from 1/2 cup of full-fat yogurt and 2 tablespoons of gram flour (besan).
Why this is on our healthy list.
Rich in Vitamins and Fiber
Cauliflower is an excellent source of Vitamin C and Vitamin K, and provides a good amount of fiber, which aids in digestion and promotes a feeling of fullness.
Source of Healthy Fats
Cashews provide heart-healthy monounsaturated fats, which can help manage cholesterol levels. They are also a good source of minerals like magnesium and copper.
Gut-Friendly Probiotics
Yogurt is a natural probiotic that helps maintain a healthy balance of gut bacteria, which is essential for good digestion and overall immune function.
Anti-inflammatory Spices
Spices like turmeric (containing curcumin) and ginger have well-known anti-inflammatory and antioxidant properties that can help combat oxidative stress in the body.
Frequently asked questions
A single serving of Mughlai Gobi (approximately 1 cup) contains around 350-400 calories, excluding any bread or rice served alongside it. The calories primarily come from the oil, ghee, cashews, and cream.