Mughlai ghobi recipe

 

Welcome to my kitchen, Today we will learn to make Mughlai Gobi. The winter season has come and along with Gobi (Collyflower). If you are bored eating a kind of gobi vegetable.  then try this Mughlai gobi one time. I will sure you like it.  it is very easy to make also. you can eat this Mughlai gobi with roti, paratha or rice and naan. it is very delicious to eat. you can make it dinner or lunch. so let's see how to make Mughlai gobi.

Ingredients for the Mughlai Gobi

Tomato -500gms

Ginger – 2 tsp or 1 inch

Green Chillies -2-3 or according to your taste

Onions-1 medium size

Cauliflower -1kg cut into florets

Oil for deep frying

1tsp cumin seeds (jeera)

2-3 laung

1 Cardamom

1-2 tsp chili powder

2 tsp coriander powder

200 grm curds

1/2 tbsp- chopped coriander leaves

100 gms  paneer (cut into cubes)

Making Mughlai Gobi

Step 1:- Boil the cauliflowers florets in salted water for 15 minutes. While the gobi is boiling, make tomato-onion paste.

Step 2:- Grind the tomato-onion, green chilis, and ginger in a mixer grinder. and make a paste.

Step 3:- Drain the water and keep the cauliflower florets aside.

Step 4:- Now heat the oil in Kadai. and fry the cauliflower florets and paneer.

Step 5:- Fry both till becoming golden brown. and keep aside

Step 6:- Heat 2 to 3 tsp oil in the same Kadai and add cumin seeds.

Step 7:- When the cumin seeds crackle, then add clove, cardamom and paste of onion tomatoes and cook well till becomes paste oil leaves the side.

Step 8:- Add yogurt and mix well and cook till the oil separates from the gravy.

Step 9:- Add the cauliflower florets in this and mix well so that the gravy is coated well in the florets.

Step 10:- Cover with a lid and cook on high flame for 2 minutes. if need you can add some water

Step 11:- In the last add paneer and mix well and garnish with coriander leaves.

Step 12:- Mughlai Gobi is ready to serve.  You can serve with Rotis, paratha, or steamed rice.