Mughlai Kheema Cauliflower

Recipe by
Total Time:
15-30 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

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How to Make Mughlai Kheema Cauliflower

  • Fry the coconut and poppy seeds in 1 tbsp of ghee and grind to a paste along with chillies, onions, ginger, garlic and all the nuts fried almonds.
  • Cover the almonds with foil.
  • Heat 4 tbsps. of ghee and fry half the ground paste, sprinkling a little milk now and then, till golden in colour.
  • Add the kheema and cook till it turns dry and crumbly.
  • Now add half the spices and salt. Mix well and cover with hot water.
  • Cook till the kheema is tender and completely dry.
  • Remove from fire, cool and grind to a fine paste.
  • Wash the cauliflower well and cut the stalk very close.
  • Then stuff the kheema mixture carefully between the flowerets.
  • How heat 5 tbsps. of ghee and fry the remaining onion paste, sprinkling a little milk now and then till the ghee floats on the top.
  • Mix in the remaining spices and tomatoes and cook till dry.
  • Smear into the cauliflower and pour the curd all around it.
  • Cover tight and cook over a slow fire till the vegetable is done.
  • Remove from fire, place in a serving dish and sprinkle saffron on top. Garnish with foil covered nuts and serve at once.