Mughlai Gobi Masala
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
4 steps. 35 minutes total.
- 1
Step 1
- a.Prepare Cashew Paste & Fry Cauliflower
- b.Drain the soaked cashews and transfer them to a blender. Add 2-3 tablespoons of fresh water and blend until you have a completely smooth, creamy paste. Set aside.
- c.Wash the cauliflower florets and pat them completely dry with a kitchen towel. This prevents oil from splattering.
- d.Heat 4 tbsp of oil in a wide pan or kadai over medium-high heat. Carefully add the cauliflower florets in a single layer.
- e.Shallow-fry for 7-8 minutes, turning occasionally, until the florets are light golden brown on all sides and about 70% cooked. Remove with a slotted spoon and set aside on a plate.
- 2
Step 2
- a.Create the Masala Base
- b.In the same pan, reduce the heat to medium. If there's excess oil, remove some, leaving about 2 tbsp. Add the ghee.
- c.Once the ghee is warm, add the bay leaf, cinnamon stick, cloves, and crushed green cardamom pods. Sauté for 30-45 seconds until they become fragrant.
- d.Add the finely chopped onions. Cook for 8-10 minutes, stirring frequently, until they turn a deep golden brown. This step is crucial for the flavor of the gravy.
- e.Add the ginger-garlic paste and sauté for another minute until its raw aroma disappears.
- f.Stir in the tomato puree, turmeric powder, Kashmiri red chili powder, and coriander powder. Cook the masala for 6-8 minutes, stirring, until it thickens and you see oil separating from the sides.
- 3
Step 3
- a.Build the Creamy Gravy
- b.Reduce the heat to low. Add the prepared cashew paste to the pan. Stir continuously for 2-3 minutes. Do not let it stick to the bottom or brown, as it can turn bitter.
- c.Slowly pour in 1 cup of warm water while stirring constantly to avoid lumps. Add the salt and mix well.
- d.Bring the gravy to a gentle simmer and let it cook for 2-3 minutes until it thickens slightly.
- 4
Step 4
- a.Combine, Simmer, and Finish
- b.Gently add the fried cauliflower florets to the simmering gravy. Stir carefully to coat them without breaking them.
- c.Cover the pan and let it cook on low heat for 5-7 minutes, or until the cauliflower is fully tender and has absorbed the flavors of the gravy.
- d.Turn off the heat. Let it rest for a minute. Stir in the heavy cream, garam masala, and crushed kasuri methi.
- e.Garnish with freshly chopped coriander leaves. Serve hot with naan, roti, or jeera rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure cauliflower is completely dry before frying to get a good golden-brown color and prevent oil splatters.
- 2The browning of the onions is key to the deep, rich flavor of Mughlai curries. Don't rush this step.
- 3Always cook the cashew paste on low heat while stirring constantly to prevent it from burning and making the gravy bitter.
- 4Use warm water to build the gravy. Adding cold water can cause the masala to seize and may affect the final texture.
- 5Add the cream only after turning off the heat to prevent it from splitting or curdling.
- 6For a richer gravy, you can use a mix of 10 cashews and 10 blanched almonds to make the paste.
Adapt it for your goals.
Vegan Version
Substitute ghee with a neutral oil and use full-fat coconut cream or a plant-based cream instead of heavy cream.
Add ProteinAdd Protein
Add 1/2 cup of boiled green peas or fried paneer cubes along with the cauliflower in the final simmering step.
Richer GravyRicher Gravy
Incorporate 1 tablespoon of melon seeds (magaz) along with the cashews when making the paste for an even more luxurious texture.
Spicier KickSpicier Kick
Add 1-2 slit green chilies along with the ginger-garlic paste for an extra layer of heat.
Why this is on our healthy list.
Rich in Antioxidants
Cauliflower, tomatoes, and spices like turmeric are loaded with antioxidants, which help protect your body from cellular damage caused by free radicals.
Good Source of Fiber
Cauliflower is an excellent source of dietary fiber, which is essential for digestive health, promoting regular bowel movements and feeding beneficial gut bacteria.
Contains Healthy Fats
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.
Supports Bone Health
Cauliflower contains Vitamin K, which plays a role in bone health by improving calcium absorption and reducing urinary excretion of calcium.
Frequently asked questions
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.