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A showstopper dish! A whole cauliflower is stuffed with a rich paneer and nut filling, then simmered in a creamy, aromatic Mughlai gravy. Perfect for celebrations and special family dinners.
Prepare the Cauliflower
Prepare Stuffing and Gravy Paste
Stuff and Fry the Cauliflower
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A showstopper dish! A whole cauliflower is stuffed with a rich paneer and nut filling, then simmered in a creamy, aromatic Mughlai gravy. Perfect for celebrations and special family dinners.
This mughlai recipe takes 80 minutes to prepare and yields 4 servings. At 459.45 calories per serving with 14.73g of protein, it's a advanced recipe perfect for lunch or dinner.
Cook the Mughlai Gravy
Simmer the Gobi Musallam
Finish and Serve
Replace paneer with crumbled firm tofu or mashed potatoes for the stuffing. Use a plant-based yogurt and coconut cream instead of dairy curd and cream. Use oil instead of ghee.
For the gravy paste, substitute the cashews and almonds with an equal amount of soaked melon seeds (magaz) or poppy seeds (khus khus).
Add a pinch of saffron soaked in warm milk and a few drops of kewra water to the gravy in the final step for a more aromatic and royal finish.
For a healthier alternative to frying, brush the stuffed cauliflower with oil and bake it in a preheated oven at 200°C (400°F) for 20-25 minutes, or until golden brown, before adding it to the gravy to simmer.
Paneer and nuts provide substantial protein, which is essential for muscle repair, growth, and overall body function.
Cauliflower is an excellent source of Vitamin C and K, while nuts contribute essential minerals like magnesium, manganese, and zinc, supporting immunity and bone health.
Almonds and cashews contain heart-healthy monounsaturated fats, which can help in managing cholesterol levels when consumed as part of a balanced diet.
Cauliflower is a cruciferous vegetable rich in dietary fiber, which aids digestion, promotes gut health, and contributes to a feeling of fullness.
One serving of Mughlai Gobi Musallam contains approximately 550-650 calories, depending on the amount of oil, ghee, cream, and nuts used. It is a rich, celebratory dish.
While delicious, this dish is quite rich and high in calories due to the use of nuts, cream, and oil. It's best enjoyed on special occasions. Cauliflower itself is very healthy, providing fiber and vitamins. You can make it healthier by baking the cauliflower instead of frying and reducing the amount of cream.
Yes, you can easily make it vegan. Use crumbled tofu or a spiced potato mash for the stuffing instead of paneer. Replace dairy curd, cream, and ghee with plant-based yogurt, coconut cream, and oil, respectively.
Curdling usually happens for two reasons: the heat was too high, or the yogurt was not whisked properly. Always lower the flame completely, use well-whisked, room-temperature yogurt, and stir continuously for a minute after adding it to the pan.
Yes, you can. You can prepare the gravy a day in advance and store it in the refrigerator. You can also blanch and stuff the cauliflower ahead of time. When ready to serve, fry the cauliflower and simmer it in the reheated gravy. The flavors often improve overnight.
Besides paneer, you can use crumbled tofu, grated boiled potatoes mixed with spices, or a mixture of finely chopped vegetables like carrots and peas. Khoya (milk solids) can also be used for an even richer, more traditional stuffing.