by Tarla Dalal
Added to 418 cookbooks
This recipe has been viewed 123874 times
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!
- 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.
- Heat the ghee in a deep non-stick kadhai, add the onions and sauté on a high flame for 3 to 4 minutes or till they turn translucent.
- Add the cardamom, cloves and sugar and sauté on a medium flame for another minute.
- Add the prepared paste and sauté on a medium flame for 2 more minutes.
- Add the tomato pulp, curds and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the cauliflower and green peas, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally.
- Switch off the flame, add the fresh cream and mix well.
- Serve hot garnished with coriander.
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