Mughlai Gobi

Recipe by
Total Time:
1 hour
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 -medium sized cauliflower
  • 1 tbsp -gram flour (besan)
  • 1/2 tsp -ajwain
  • 100 g -tomato puree
  • 1 tsp -garlic paste
  • 2 tbsp - oil (for cooking)
  • Salt
  • 1/2 tsp- red chilli powder
  • 1/2 tsp - jeera powder
  • 1/2 tsp- garam masala
  • Oil for deep frying
  • 1/2 tbsp- chopped coriander leaves
  • 50 g - paneer (grated) for garnish

How to Make Mughlai Gobi

  • Heat oil in a kadai and deep fry the gobi florets. Set aside.
  • Heat 2 tbsps oil and fry ajwain seeds till light brown.
  • Add besan and fry for 1 min.
  • Add garlic paste and stir.
  • Add tomato puree and cook till oil separates.
  • Add salt, chilli, jeera powder and mix.
  • Add fried gobi pieces and mix well with cooked puree.
  • Add garam masala and coriander.
  • Garnish with grated paneer.
  • Serve hot with rotis or parathas.