Restaurant style Mughlai gobi

Let’s talk about Mughlai Gobi masala which is a creamy, delicious and lightly spiced Gobi masala as well as tasty and quick cauliflower recipe cooked in Mughlai style with the flavors of Ghee, Curd and fried onion. Mughlai gobi that serves in restaurant is made by deep frying cauliflower and potatoes to golden and crisp. This dish can be made in several ways. It can be made as dry aloo gobi and semi aloo gobi gravy. You can also make aloo gobi with onion or only tomatoes or no use of onion tomato at all. This creamy mughlai gobi masala gravy made with cauliflower that is served as side dish with roomali roti or naan and made for special occasions or festivals, guests or parties.

RESTAURANT STYLE MUGHALI GOBI

Recipe card for restaurant style mughlai gobi recipe:

RESTAURANT STYLE  MUGHLAI GOBI  PREP TIME: 10 MINUTES                   COOK TIME: 20 MINUTES                 TOTAL TIME: 30 MINUTES CUSINE: NORTH INDIAN AUTHOR: SWATI RASOI SERVES: 4     INGREDIANTS For boiling vegetables 2 potatoes, chopped 1000 gm cauliflower, chopped 1.5 cups water or add as required 1 teaspoon salt Preparation 2 tablespoons oil 1 medium sized  fry onion, finely sliced  2 medium to large tomatoes, roughly chopped 2 green chilli 1 inch ginger chopped 2-3 garlic Spices 1 bayleaf 1 cinnamon stick 2 green cardamon 2 cloves 4 black pepper seeds 1 teaspoon cumin seeds ½ teaspoon turmeric powder 1 teaspoon kashmiri chilli powder 2 teaspoon coriander powder ½ teaspoon garam masala powder                    INSTRUCTIONS: For Boiling veggies Rinse and peel roughly chopped veggies.  Add all the roughly chopped veggies (cauliflower florets and 2 medium sized potatoes. Add salt and 3 cup water. In a deep bottom pan, cook the veggies on medium flame.  Let it cook at medium flame almost 70 -80% veggies cooked not fully cooked and  the veggies should have a slight bite to them when cooked.This process takes place around 6-7 minutes. Switch off the flame and remove and drain rice with the help of strainer. Keep it set aside. For grind Heat up deep sauce pan, add 2-3 tbsp oil. Add finely chopped onion, fry until it gives colour golden brown or you can use fried onion. Saute the onions till they become golden brown or caramelize.  Once done, turn off the heat and allow it to cool. Once it cools, make smooth brown onion paste  and keep aside. Similarly, with the help of blender, make a smooth paste of tomato, ginger,garlic and green chillies. For masala gravy In the same pan, add bayleaf, cinnamon stick, cloves and green cardamon and black pepper. You can also reduce the oil while preparing gravy. After adding whole spices, add grounded tomato paste and stir thoroughly. Now, add salt, red chilli powder, coriander powder, turmeric powder, jeera powder, saut powder. Mix well thoroughly. Saute until the oil releases from the sides of gravy.This takes about 6 minutes on a low to medium flame. Now, add 1/4 cup beaten curd and mix it continuously so that there should be no lumps at all. Stir thoroughly on medium flame for 8-10 minutes. Now, add brown onion paste and mix well. Cover with lid and cook for 2 minutes. Now, add boiled cauliflower florets and potato and stir thoroughly. Add water to it. Let it cook for around 3 to 4 minutes uncovered until veggies are almost cooked but not overcooked. They should be firm to bite. If there is too much water or stock in the gravy, then simmer till some water dries up. After veggies cooked, add garam masala and topping with slit green chilli and juliennes  at medium to low flame. Serve Mughlai gobhi as a sidedish with roti, phulka, naan or paratha.

How to make restaurant style Mughlai gobhi with step by step photo

For Boiling veggies

1. Rinse and peel roughly chopped veggies. 

2. Add all the roughly chopped veggies (cauliflower florets and 2 medium sized potatoes). Add salt and 3 cup water.

3. In a deep bottom pan, cook the veggies on medium flame.  Let it cook at medium flame almost 70 -80% veggies cooked not fully cooked and  the veggies should have a slight bite to them when cooked.This process takes place around 6-7 minutes.

4. Switch off the flame and remove and drain rice with the help of strainer. Keep it set aside.

For grind

1. Heat up deep sauce pan, add 2-3 tbsp oil.

2. Add finely chopped onion, fry until it gives colour golden brown or you can use fried onion.

3. Saute the onions till they become golden brown or caramelize. 

4. Once done, turn off the heat and allow it to cool. Once it cools, make smooth brown onion paste  and keep aside.

5. Similarly, with the help of blender, make a smooth paste of tomato, ginger,garlic and green chillies.

For masala gravy

1. In the same pan, add bayleaf, cinnamon stick, cloves and green cardamon and black pepper. You can also reduce the oil while preparing gravy.

2. After adding whole spices, add grounded tomato paste and stir thoroughly.

3. Now, add salt, red chilli powder, coriander powder, turmeric powder, jeera powder, saut powder.

4. Mix well thoroughly.

5. Saute until the oil releases from the sides of gravy.This takes about 6 minutes on a low to medium flame.

6. Now, add 1/4 cup beaten curd and mix it continuously so that there should be no lumps at all.

7. Stir thoroughly on medium flame for 8-10 minutes.

8. Now, add brown onion paste and mix well.

9. Cover with lid and cook for 2 minutes.

10. Now, add boiled cauliflower florets and potato and stir thoroughly. Add water to it.

11. Let it cook for around 3 to 4 minutes uncovered until veggies are almost cooked but not overcooked. They should be firm to bite. If there is too much water or stock in the gravy, then simmer till some water dries up.

12. After veggies cooked, add garam masala and topping with slit green chilli and juliennes at medium to low flame.

13. Serve Mughlai gobhi as a sidedish with roti, phulka, naan or paratha.