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Tender cauliflower florets are simmered in a luxuriously rich and creamy cashew-based gravy. This fragrant, mildly spiced curry brings a touch of royal Mughlai cuisine to your dinner table, perfect with naan or roti.
For 4 servings
Prepare Cashew Paste & Fry Cauliflower
Create the Masala Base
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Tender cauliflower florets are simmered in a luxuriously rich and creamy cashew-based gravy. This fragrant, mildly spiced curry brings a touch of royal Mughlai cuisine to your dinner table, perfect with naan or roti.
This mughlai recipe takes 55 minutes to prepare and yields 4 servings. At 245.01 calories per serving with 6.39g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Creamy Gravy
Combine, Simmer, and Finish
Substitute ghee with a neutral oil and use full-fat coconut cream or a plant-based cream instead of heavy cream.
Add 1/2 cup of boiled green peas or fried paneer cubes along with the cauliflower in the final simmering step.
Incorporate 1 tablespoon of melon seeds (magaz) along with the cashews when making the paste for an even more luxurious texture.
Add 1-2 slit green chilies along with the ginger-garlic paste for an extra layer of heat.
Cauliflower, tomatoes, and spices like turmeric are loaded with antioxidants, which help protect your body from cellular damage caused by free radicals.
Cauliflower is an excellent source of dietary fiber, which is essential for digestive health, promoting regular bowel movements and feeding beneficial gut bacteria.
The use of cashews provides monounsaturated fats, which are beneficial for heart health. Ghee, when used in moderation, is a source of fat-soluble vitamins.
Cauliflower contains Vitamin K, which plays a role in bone health by improving calcium absorption and reducing urinary excretion of calcium.
One serving of Mughlai Gobi Masala contains approximately 280-350 calories, depending on the amount of oil, ghee, and cream used. This estimate does not include accompaniments like naan or rice.
It's a moderately healthy dish. Cauliflower is rich in vitamins and fiber. However, the gravy is rich due to cashews, ghee, and cream, making it high in calories and fats. It's best enjoyed in moderation as part of a balanced meal.
Yes, absolutely. To make it vegan, replace the ghee with a neutral vegetable oil and substitute the heavy cream with full-fat coconut cream or a cashew-based cream for a similar rich texture.
This creamy curry pairs beautifully with Indian breads like Butter Naan, Roti, or Lachha Paratha. It also goes well with aromatic rice dishes like Jeera Rice or a simple Pulao.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. The gravy will thicken upon cooling; you may need to add a splash of warm water or milk when reheating on the stovetop or in the microwave.
While fresh cauliflower is recommended for the best texture, you can use frozen florets. Thaw them completely and pat them very dry before frying. You may need to fry them for a slightly shorter duration.