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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
Prepare Cashew Paste
Shallow Fry the Cauliflower
Start the Mughlai Gravy
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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.
This mughlai recipe takes 55 minutes to prepare and yields 4 servings. At 269.29 calories per serving with 7.62g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Gravy Base
Build the Curry
Simmer and Finish
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.
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.
You can make this same gravy with other vegetables like potatoes (aloo), paneer, or a mix of vegetables like carrots, peas, and beans.
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).
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.
Cashews provide heart-healthy monounsaturated fats, which can help manage cholesterol levels. They are also a good source of minerals like magnesium and copper.
Yogurt is a natural probiotic that helps maintain a healthy balance of gut bacteria, which is essential for good digestion and overall immune function.
Spices like turmeric (containing curcumin) and ginger have well-known anti-inflammatory and antioxidant properties that can help combat oxidative stress in the body.
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.
Mughlai Gobi is a rich and indulgent dish. While cauliflower provides fiber and vitamins, the gravy is high in fat due to the cream, nuts, and oil. It's best enjoyed in moderation as part of a balanced diet. You can make it healthier by reducing the amount of oil and cream.
Yes, this dish can be easily made vegan. Replace ghee with a neutral oil, use a plant-based yogurt (like unsweetened almond or cashew yogurt), and substitute the heavy cream with full-fat coconut cream or extra cashew cream.
This creamy curry pairs beautifully with Indian breads like Naan, Roti, or Paratha. It also goes well with steamed Basmati rice or aromatic rice dishes like Jeera Rice or a simple Pulao.
Store leftover Mughlai Gobi in an airtight container in the refrigerator for up to 2-3 days. The gravy may thicken upon cooling; you can add a splash of water or milk while reheating on the stovetop or in the microwave.
Yes, you can use frozen cauliflower florets. Thaw them completely and pat them very dry before frying. Note that frozen cauliflower may cook faster and have a slightly softer texture than fresh.