Shahi Gobhi, Recipe by Tarla Dalal

Shahi Gobhi,


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!

Preparation Time: 20 minutes.
Cooking Time: 20 minutes.
Serves 4.

2 cups cauliflower florets
2 tbsp ghee
½ cup thinly sliced onions
2 cardamom (elaichi)
2 cloves (laung / lavang)
½ tsp sugar
½ cup fresh tomato pulp
¾ cup whisked curds (dahi)
Salt to taste
¾ cup boiled green peas
1 tbsp fresh cream

To be ground into a smooth paste (using 2 tbsp water)
2 cardamom (elaichi)
3 cloves (laung / lavang)
2 tsp coriander (dhania) seeds
½ tsp cumin seeds (jeera)
4 garlic (lehsun) cloves
1 tsp roughly chopped ginger (adrak)
1 stick cinnamon (dalchini)
½ tsp turmeric powder (haldi)
½ cup roughly chopped onions
1 tbsp chopped cashewnuts (kaju)
1 tsp chilli powder

For the garnish
2 tbsp finely chopped coriander (dhania)

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 deep non-stick 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, while stirring occasionally.
7. Switch off the flame, add the fresh cream and mix well.
Serve hot garnished with coriander.

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  Cooking