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Shahi Gobhi


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This popular Moghlai vegetable is lightly spiced

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Serves 6.
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Ingredients

Method
  1. Parboil the cauliflower for 6 minutes. Drain and set aside.
  2. Put the tomato in hot water for 10 minutes. Remove and blend into a puree.
  3. Heat the ghee and fry the onion until golden. Add the cardamoms, cloves, bay leaves and sugar and fry for 2 to 3 minutes.
  4. Add the paste and fry for 3 to 4 minutes or until the ghee rises to the top.
  5. Add the tomato puree and curds and fry for 2 to 3 minutes. Add the peas, cualiflower and salt and simmer for 2 to 3 minutes.
  6. Add the cream and garnish with the coriander.
  7. Serve hot.
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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Helpful reviews for this recipe
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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