Mughlai Cauliflower

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Simmer Recipe
Difficulty: Medium

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

Rate This Recipe

Ingredients

  • 1 - cauliflower, large
  • 1/2 cup - tomato puree
  • 1/4 cup - cream
  • 4 - onion, medium size
  • 1.5 tbsp - poppy seeds
  • 2 tsp - fennel (suanf) seeds
  • 2 tbsp - cashew nuts
  • 4 tbsp - ghee or oil
  • 5 - cardamom
  • 2 pieces - cinnamon, 3 cm each
  • 2 tsp - Kashmir chilli powder or to taste
  • 1/2 tsp - turmeric powder
  • 2 tsp - kasoori methi
  • 1 tsp - sugar
  • oil to deep fry
  • salt to taste
  • 5 - cloves

How to Make Mughlai Cauliflower

  • Cut the cauliflower into big pieces.
  • Deep fry in moderately hot oil till light brown. Drain and reserve.
  • Thinly slice 2 onions and chop 2 onions. Deep fry the sliced onion till rich brown. Drain on kitchen paper.
  • Cool and grind to a paste.
  • Roast poppy seeds and fennel.
  • Powder them with cashew nuts.
  • Heat 4 tbsp of ghee or oil. Add sugar.
  • When it turns golden brown, decrease the heat, add cloves, cardamom and cinnamon, followed by chopped onion.
  • Increase the heat, fry till onion turns golden brown.
  • Add chilli and turmeric powders, fry for few seconds.
  • Add kasoori methi, fry for few seconds.
  • Add tomato puree, fried onion paste and salt.
  • Add 2 cups of water.
  • Add the powdered ingredients and simmer for 2-4 mins (add more water if the gravy is too thick).
  • Add cauliflower, simmer for 2 more mins.
  • Garnish with cream and serve hot with parathas.

EXPLORE CATEGORIES