Mughlai Gobi

The delicious taste of Mughlai gobi comes from the the fried onion paste, curd and saffron flavour. Learn how to make mughlai cauliflower.


900 gms (2 lb.) cauliflower.
450 gms (1 lb.) potatoes
450 gms (1 lb.) green peas
1 chopped onion
4 sliced onions
4 tblsp ghee
ghee for deep frying
1/2 tsp saffron (optional)
2 tblsp curd

To Be Ground Into A Paste
2 tblsp coriander seeds
25 mm (1″) piece ginger
12 cloves
16 kashmiri chillies

How to make Mughlai Cauliflower/Gobi:

  • Wash and cut all the vegetables in to big pieces.
  • Heat ghee in a pan and fry onion till they turn light brown.
  • Make paste of fried onions.
  • In a pan heat ghee and fry chopped onions.
  • Add chilli paste and fry it for a few minutes.
  • After adding the vegetables add three cups of water.
  • Cover it with a lid and cook them till they become tender.
  • Now add the fried onions’ paste and salt.
  • In curd crush saffron and add to the vegetables and cook for another minute.
  • Serve hot.