Shahi Gobhi ( Mughali Khana )
by Tarla Dalal
Added to 51 cookbooks
This recipe has been viewed 78815 times
This very popular dish is prepared by cooking a full cauliflower in some salt water, topping it with a scrumptious mughlai gravy and baking it to perfection. Though a little time consuming, shahi gobhi is a great option for serving at parties as it looks great and tastes even better!
- Heat the ghee in a kadhai over a slow flame, add the onions and bayleaf and cook for 1 minute.
- Add the prepared paste and cook for 3 to 4 minutes.
- Add the sugar, salt and 1 cup of water and simmer for a few minutes. Keep aside.
- Boil a vesselful of water with a little salt, add the cauliflower and cook till it is tender. Allow it to cool.
- Cut out and remove the remaining hard stem in the centre of the cauliflower with a sharp knife.
- Place the cauliflower in a serving dish, pour the gravy over it and sprinkle the peas and cheese on top.
- Bake in a pre-heated oven at 200ºc (400ºf) for 10 to 15 minutes until the cauliflower is golden brown.
- Serve hot garnished with cream.
Nutrient values per serving
|Vitamin A||177.6 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.8 mg|
|Vitamin C||43.7 mg|
|Folic Acid||6.3 mcg|
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