Mughlai Phulgobi Recipe
Description:
Indulge in the rich flavors of Mughlai Phulgobi, where cauliflower becomes a canvas for a delightful fusion of solidified milk, nuts, and spices. Once cooked, the vibrant hues of this dish are as mesmerizing as its taste, creating a culinary experience that is truly fanta-fabulous!
Recipe Information:
- Category: Lunch/Snacks 🍽️
- Keywords: Cauliflower, Fruit, Vegetable, Nuts, Asian, Indian, Potluck, < 60 Mins, Beginner Cook, Stove Top, Easy 🥦🥜🍛
- Servings: 6 servings 🍽️
Nutritional Information (per serving):
- Calories: 150.4
- Fat: 4.9g
- Saturated Fat: 0.8g
- Cholesterol: 2.3mg
- Sodium: 1810.5mg
- Carbohydrates: 24.2g
- Fiber: 6.1g
- Sugar: 12.2g
- Protein: 6.5g
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cauliflower | 1 |
| Tomatoes | 6 |
| Onions | 3 |
| Plain yogurt | 7 tbsp |
| Garlic | 1 clove |
| Poppy seeds | 10 |
| Fresh ginger | 2 tbsp |
| Green chilies | 2 |
| Nutmeg | 2 tsp |
| Turmeric powder | 25g |
| Nigella seeds | 1 tsp |
| Salt | To taste |
| Chili powder | 1/2 tsp |
| Raisins | 1/2 cup |
| Saffron | 1/2 tsp |
| Fresh coriander leaves | 2 tbsp |
| Ghee | 6 tbsp |
| Oil | 8 tbsp |
| Cream | For garnish |
| Almonds | For garnish |
Instructions:
-
Begin by preparing the cauliflower. Break off the stalks from the central core and soak the cauliflower in salted water for 30 minutes to remove any impurities.
-
In a large pan, heat ghee or oil. Add nigella seeds and fry until they start to pop.
-
Add chopped onions to the pan and fry until they turn light brown. Then, add a ground mixture of ginger and green chilies. Stir well and continue to fry.
-
Incorporate a ground mixture of garlic and khoya (solidified milk) into the pan. Fry until the mixture turns golden-brown.
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Pour in plain yogurt and stir until well combined. Fry until the oil starts to separate from the mixture.
-
Add chili powder, salt, and raisins to the pan. Mix well and then pour in tomato puree. Simmer the mixture for a few minutes.
-
Prepare a solution of saffron in water and add it along with nutmeg to the pan. Allow the mixture to cool slightly.
-
Carefully stuff the prepared masala mixture in between the cauliflower florets without breaking them. Reserve any remaining masala for later use.
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Heat oil in a deep pan and carefully place the stuffed cauliflower upside down. Sprinkle a little water and reduce the heat. Cover and cook for 10 minutes.
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Turn the cauliflower and continue to cook until it becomes tender. Be cautious not to overcook, as it may cause the cauliflower to break apart.
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In a serving dish, spread the remaining masala mixture. Place the cooked cauliflower in the center.
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Garnish the dish with cream, fried almonds, and fresh coriander leaves.
-
Serve hot and enjoy the delightful flavors of Mughlai Phulgobi!
This recipe combines the richness of Mughlai cuisine with the wholesome goodness of cauliflower, making it a perfect dish for any occasion. Whether you’re a beginner cook or a seasoned chef, this recipe is sure to impress with its vibrant colors and tantalizing flavors. So, gather your ingredients and embark on a culinary journey to create this fanta-fabulous dish! 🌟🥘
