Mughlai Gobi Masala

Name: Mughlai Gobi Masala
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 500 g cauliflower (cut into medium florets); 2 pcs onion (medium, sliced); 2 pcs tomato (medium, chopped); 0.5 cup yogurt (plain, whisked); 12 pcs cashews (soaked in warm water); 1 inch ginger (roughly chopped); 5 pcs garlic (cloves); 1 pcs green chili (slit); 2 tbsp oil; 1 pcs bay leaf; 1 inch cinnamon (small piece); 2 pcs green cardamom; 3 pcs cloves; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch garam masala; 1 tsp kasuri methi (crushed); 0.5 tsp salt; 1 cup water (for gravy); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(115)

TASTE SCORE

9/10

Cauliflower florets simmered in a rich onion, tomato, yogurt, and cashew gravy with warm whole spices. This Mughlai-style curry feels special on the table but comes together with familiar pantry ingredients.

PREP

20m

COOK

30m

SERVES

1 KATORI

180 cal

SERVINGS

METHOD · 9 STEPS

prep · ~15 min
Soak the cashews and prep the vegetables.
1.Soak the cashews in warm water for 15 minutes.
2.Cut the cauliflower into medium florets.
3.Slice the onions, chop the tomatoes, and roughly chop the ginger.
4.Keep the garlic cloves peeled and the yogurt whisked.
saute · ~6 min
Cook the cauliflower lightly.
Heat 1 tbsp oil in a pan over medium heat. Add the cauliflower florets and cook for 5 to 6 minutes until they pick up a few light golden spots but stay slightly firm. Remove to a plate.
TIPA quick sauté keeps the florets from turning mushy later in the gravy.
saute · ~15 min
Cook the masala base.
1.Heat the remaining 1 tbsp oil in the same pan.
2.Add bay leaf, cinnamon, green cardamom, cloves, and cumin seeds; cook until fragrant (30 seconds).
3.Add onions and cook until golden brown (6 to 8 minutes).
4.Add ginger, garlic, and green chili; cook for 1 minute.
5.Add tomatoes and cook until soft and pulpy (4 to 5 minutes).
TIPLet the onions turn properly golden for a deeper Mughlai flavor.
mix · ~5 min
Blend the gravy paste.
Take the pan off the heat and let the onion-tomato mixture cool slightly. Blend it with the soaked cashews into a smooth paste, using a splash of water if needed.
saute · ~4 min
Cook the ground spices and paste.
1.Return the smooth paste to the pan over low heat.
2.Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt.
3.Cook the paste, stirring often, until it thickens and looks glossy (3 to 4 minutes).
TIPKeep the heat low here so the spices do not catch at the bottom.
mix · ~2 min
Stir in the yogurt.
Lower the heat and add the whisked yogurt a little at a time, stirring well after each addition so the gravy stays smooth.
simmer · ~10 min
Simmer the gobi in the gravy.
1.Add water and mix well to make a thick gravy.
2.Add the sautéed cauliflower florets and coat them gently.
3.Cover and simmer on low heat until the cauliflower is tender and the gravy clings well (8 to 10 minutes).
4.Sprinkle in garam masala and crushed kasuri methi during the last minute.
garnish
Garnish with coriander leaves.
serve
Serve hot with roti, naan, or jeera rice.

PRO TIPS

What to keep in mind.

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

1
Do not overcrowd the pan when sautéing the cauliflower; crowded florets steam and lose those light golden edges.
2
Blend the onion-tomato-cashew mixture completely smooth for the signature Mughlai texture; any coarse bits make the gravy feel rustic instead of rich.
3
Let the masala cool slightly before blending to avoid pressure buildup and to keep the paste from splattering.
4
Add the whisked yogurt on very low heat and in small additions so the gravy stays creamy and does not split.
5
Stop simmering once the florets are just tender; cauliflower continues to soften in the hot gravy even after the heat is off.
6
Crush the kasuri methi between your palms right before adding it to release more aroma into the final curry.
7
This curry tastes even better after 20 to 30 minutes of resting, when the gobi absorbs the spiced cashew-yogurt gravy.