shahi gobhi masala video

shahi gobhi masala video

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shahi gobhi masala video.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!

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Recipe Description for Shahi Gobhi

Ingredients

For The Masala Paste
1 tbsp oil
3 cloves (laung / lavang)
1 stick cinnamon (dalchini)
1/2 tsp cumin seeds (jeera)
5 garlic (lehsun) cloves
1 tsp roughly chopped ginger (adrak)
1 cup roughly chopped onions
1 tbsp cashew nuts (kaju)
2 cups roughly chopped tomatoes

Other Ingredients For Shahi Gobhi Masala
2 cups blanched cauliflower florets
2 tbsp oil
2 tbsp butter
1/2 tsp turmeric powder (haldi)
3/4 tbsp red chilli powder
2 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1/2 cup boiled green peas
1 tbsp dried fenugreek leaves (kasuri methi)
1 tbsp fresh cream
2 tbsp finely chopped coriander (dhania)

Method

For shahi gobhi masala

1. To make {span class="bold1"}shahi gobhi masala{/span}, heat 2 tbsp oil in a broad pan, add cauliflower florets and sauté on medium flame for 3 to 4 minutes till golden brown.
2. Remove and keep aside.
3. In the same pan heat 1 tbsp oil, add clove, cinnamon, cumin seeds, cashew nuts, garlic, ginger and onions, sauté for 2 minutes.
4. Add tomatoes and cook on medium flame for 3 to 4 minutes, while stirring occasionally.
5. Cool the mixture completely into a big plate and blend into a smooth paste.
6. In the same pan heat 2 tbsp butter, add turmeric powder, chilli powder, coriander powder, cumin seeds powder and sauté for few seconds on low flame.
7. Add the prepared paste and cook on medium flame for 3 to 4 minutes, while stirring occasionally.
8. Add fried gobhi, green peas, kasuri methi, fresh cream and 1 cup hot water, mix well.
9. Cook on medium flame for 5 to 8 minutes.
10. Serve {span class="bold1"}shahi gobhi masala{/span} hot garnished with coriander.

See step by step images of Shahi Gobhi recipe

RECIPE SOURCE : Rotis & Subzis