Mughlai Ghobi


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Mughlai ghobi is a tasty and quick cauliflower recipe cooked in mughlai style and best enjoyed with roomali roti or naan. A party special gobhi recipe to entice all your guests and family.

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Mughlai Ghobi recipe - How to make Mughlai Ghobi

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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To Be Blended Into A Smooth Paste
500 gms tomatoes
2 tsp ginger (adrak)
2 to 3 green chillies
500 gms onions

Other Ingredients
1 kg cauliflower , cut into florets
100 gms paneer (cottage cheese) , cut into cubes
oil for deep frying
2 tsp cumin seeds (jeera)
2 cloves (laung / lavang)
1 cardamom (elaichi)
2 tsp chilli powder
2 tsp coriander (dhania) powder
200 gms curds (dahi)
1/4 cup chopped coriander (dhania)
  1. Boil the cauliflower florets in salted water for 15 minutes.
  2. Drain and keep aside,
  3. Heat the oil in a kadhai and deep fry the cauliflower florets and paneer till they turn golden brown and crisp.
  4. Keep aside.
  5. Heat 2 tsp oil in a pan and add the cumin seeds.
  6. When the seeds crackle, add the cloves, cardamom and onion-tomato paste and saute till the paste becomes dry and oil leaves the sides.
  7. Add the curds, mix well and saute till the oil seperates from gravy.
  8. Add half glass of water, mix well and add the cauliflower florets and mix well.
  9. Add the paneer and mix well and garnish with coriander.
  10. Serve hot with parathas.

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This recipe was contributed by manu_jain20 on 10 Oct 2011

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