Ingredients

• 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.