Shahi Gobhi


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The mughals liked everything rich—and this recipe says it all! a careful and neat preparation of parboiled cauliflower in lightly-spiced tomato gravy, laced with fresh cream, shahi gobhi is sure to steal the show every time it is served!

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Preparation Time: 
Cooking Time: 
Makes 4 servings
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Ingredients

2 cups cauliflower florets
2 tbsp ghee
1/2 cup thinly sliced onions
2 cardamoms
2 cloves (laung / lavang)
1/2 tsp sugar
1/2 cup fresh tomato pulp
3/4 cup whisked curds (dahi)
salt to taste
3/4 cup boiled green peas
1 tbsp fresh cream

To Be Ground Into A Smooth Paste (using A Little Water)
2 cardamoms
3 cloves (laung / lavang)
2 tsp coriander (dhania) seeds
1/2 tsp cumin seeds (jeera)
4 garlic (lehsun) cloves
25 mm (1") piece ginger (adrak)
25 mm.(1") piece cinnamon (dalchini)
1/2 tsp turmeric powder (haldi)
1/2 cup roughly chopped onions
1 tbsp chopped cashewnuts (kaju)
1 tsp chilli powder

For The Garnish
2 tbsp finely chopped coriander (dhania)

Method
  1. Boil a vesselful of water, add the salt and cauliflower and cook on a medium flame for 5 to 7 minutes or till the cauliflower is half-cooked. Drain and keep aside.
  2. Heat the ghee in a kadhai, add the onions and sauté on a high flame for 3 to 4 minutes or till they turn translucent.
  3. Add the cardamom, cloves and sugar and sauté on a medium flame for another minute.
  4. Add the prepared paste and sauté on a medium flame for 2 more minutes.
  5. Add the tomato pulp, curds and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  6. Add the cauliflower and green peas, mix well and cook on a medium flame for another 2 to 3 minutes.
  7. Add the cream and mix well.
  8. Serve hot garnished with coriander.
RECIPE SOURCE : Rotis & SubzisBuy this cookbook
2 reviews received for Shahi Gobhi
2 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
shreya_the foodieOctober 13, 2012

Crisp cauliflower, green peas and curds cooked in a rich paste.

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Reviewed July 09, 2012by Healthy Eating

Par boiled cauliflower and green peas cooked in tomato purée and curds and rich Indian spices. Cut the ghee and this will be an extremely healthy vegetable. For me, the paste taste is out of the world and that what makes this vegetable special.

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Reviewed October 13, 2012by shreya_the foodie

Crisp cauliflower, green peas and curds cooked in a rich paste.

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