Mughlai Gobi Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, cloves, and cinnamon stick.
• STEP 2.Add chopped onions and saut茅 until golden brown.
• STEP 3.Add ginger-garlic paste, green chilies, and spices. Cook for a minute.
• STEP 4.Add tomato puree and cook until the oil separates.
• STEP 5.Add cashew paste, yogurt, and salt. Mix well and cook for a few minutes.
• STEP 6.Add cauliflower florets and water. Cover and cook until cauliflower is tender.
• STEP 7.Garnish with fresh coriander leaves and serve hot with naan or rice.

Cooking Tips

• You can blanch the cauliflower florets in hot water before adding them to the sauce for a softer texture.
• Soak the cashews in warm water for 15 minutes before making the paste for a smoother consistency.
• Adjust the spice levels according to your preference by adding more or less green chilies and spices.

Storage and Serving

• Mughlai Gobi can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve Mughlai Gobi with naan, roti, or rice for a complete meal.