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Mughlai Gobhi

Mughlai Gobhi

About Mughlai Gobhi

Cauliflower is one of several vegetables in the species Brassica oleracea in the genus Brassica, which is in the family Brassicaceae. It is an annual plant that reproduces by seed.

Mughlai Aloo Matar Gobi as the name recommends is an average Indian side dish higher on zesty favor the kinds of Ghee, Curd and seared onion. In the event that you are arranging Indian menu for the gathering than this dish would fit in well and compliments a wide range of dals, curries.

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Want to make Mughlai Gobhi? The recipe is below


The quantity of ingredients used for Mughlai Gobhi is for 2. So, adjust the quantity accordingly…

  • Gobhi (Cauliflower) – 1 kg
  • Potatoes – 450 gram
  • Peas – 250 gram
  • Onion – 2 chopped
  • Oil – 4 tbsp
  • Saffron – 1/4 tsp
  • Curd – 1/2 cup
  • Green chilies – 5
  • Ginger – 1
  • Cloves – 6
  • Coriander – 1 tbsp
  • Garlic – 1
  • Salt – to taste
  • Red chill powder – to taste 

You can get all the ingredients in a grocery store.

Steps to make Mughlai Gobhi

Chop all the vegetables in size of 1 inch and keep aside. Fry  half of the chopped onions and make paste out of it. In a cooking pot take oil and the remaining onion,  fry till it become golden-brown.

Make paste out of chilies, garlic, cloves, ginger, coriander. Put it in the cooking pot and mix for 1-2 minute, put the chopped vegetables in the cooking pot and cover it with a plate and cook it for 3-4 minutes on medium flame.

When the vegetables are well cooked put red chill powder, salt, curd, onion paste, saffron and mix it for 2-3 minutes. Remove it in a plate and garnish it with green coriander.

Your Mughlai Gobhi is ready.

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