Shahi Gobhi


Shahi Gobhi

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4 REVIEWS ALL GOOD



The mughals liked everything rich—and this recipe says it all! A careful and neat preparation of parboiled cauliflower in lightly-spiced tomato gravy, laced with fresh cream, shahi gobhi is sure to steal the show every time it is served!

Shahi Gobhi recipe - How to make Shahi Gobhi

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients
Method
    Method
  1. Boil a vesselful of water, add the salt and cauliflower and cook on a medium flame for 5 to 7 minutes or till the cauliflower is half-cooked. Drain and keep aside.
  2. Heat the ghee in a deep non-stick kadhai, add the onions and sauté on a high flame for 3 to 4 minutes or till they turn translucent.
  3. Add the cardamom, cloves and sugar and sauté on a medium flame for another minute.
  4. Add the prepared paste and sauté on a medium flame for 2 more minutes.
  5. Add the tomato pulp, curds and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  6. Add the cauliflower and green peas, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally.
  7. Switch off the flame, add the fresh cream and mix well.
  8. Serve hot garnished with coriander.
Nutrient values per serving
Energy196 cal
Protein6.1 g
Carbohydrates13.6 g
Fiber4.7 g
Fat12.2 g
Cholesterol0 mg
Vitamin A363.9 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B30.8 mg
Vitamin C40.5 mg
Folic Acid22 mcg
Calcium137.6 mg
Iron1.6 mg
Magnesium0 mg
Phosphorus0 mg
Sodium37.9 mg
Potassium217.6 mg
Zinc0.5 mg
Shahi Gobhi Video by Tarla Dalal

Reviews

Shahi Gobhi
 on 08 Aug 15 06:35 PM
5

Rich in flavours and easy to cook-great recipe
Shahi Gobhi
 on 09 Mar 15 04:05 PM
5

spicy, rich gobhi. My favourite shahi sabzi. Goes well with naan or kulcha. A must try recipe for cauliflower lovers.
Shahi Gobhi
 on 13 Oct 12 09:34 AM
5

Crisp cauliflower, green peas and curds cooked in a rich paste.
Shahi Gobhi
 on 09 Jul 12 10:30 AM
5

Par boiled cauliflower and green peas cooked in tomato purée and curds and rich Indian spices. Cut the ghee and this will be an extremely healthy vegetable. For me, the paste taste is out of the world and that what makes this vegetable special.