We eat a lot of curries and I am always looking forward to trying new recipes. Indian cuisine is a treasure for curry and different side dishes. This subzi / sabzi can be eaten with rice or with roti / phulka. If given a choice my kid’s first choice would be to make Gobi Manchurian. But they love cauliflower in any recipe and get very excited when I buy them.
Why make this recipe?
This cauliflower subzi is very rich and flavorful. Hence the name for the dish is Shahi Gobhi which literally translates into Royal Cauliflower. This shahi Gobi recipe uses a fresh masala paste made with aromatic spices. It tastes great with rice or roti. My boys love it with some fresh phulka / pulka smeared with ghee. Both fresh and frozen cauliflower works for this recipe. Although I prefer to make this when I buy a fresh head of cauliflower. But I have made this several times with frozen as well. This shahi gobhi is not a very spicy recipe as we use some yogurt and fresh cream. So this is definitely a kid-friendly option or a great choice to make for someone who does not eat spicy food.
Ingredients Needed
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes. For the curry -
Cauliflower – floret removed into bite size pieces. Onion – sliced Spices - Cardamom, cloves and bay leaf Tomato puree Yogurt – plain fresh yogurt. Homemade works the best! Green peas Fresh cream Honey Ghee or oil or both Salt
To be ground together – Masala paste
Onion Garlic Ginger Whole spices - Cardamom, cloves, coriander seeds (dhania) , cumin seeds , bay leaf and cinnamon. Turmeric powder Chili powder Cashew nuts
Procedure to make Shahi Gobhi
Grind all the ingredients mentioned under the masala paste into a smooth paste adding no water or very little water. Please look at the exact quantity of the spices in the recipe card below.
Remove the florets from the cauliflower and boil it in water until it is half cooked and has a bite to it. Do not make the cauliflower very mushy.
Add about a tablespoon of oil in a pan and saute the florets until they develop a light color. This step ensures that the cauliflower does not become mushy when we add it to the gravy.
In a wide pan, heat the oil or ghee. Add the sliced onions and fry until translucent. Now add the cardamoms, cloves, and bay leaf and sauté for 3-4 mins.
Add the ground masala paste and fry it until the oil leaves the sides of the pan. Also at this point, the masala will thicken and be very aromatic.
Now add the tomato puree and the whipped yogurt and mix well. Fry this mixture for 5 more minutes.
Add the peas, cauliflower, and salt and mix well. Add more water to the gravy if needed and let it simmer for about 8-10 mins.
Mix in the cream and then take the cauliflower curry off the flame. Do not boil after you add the cream. At the end add the honey and give a mix.
What to serve with shahi gobhi?
We love eating this cauliflower subzi with poori or pulka. I also add a simple pulao like this peas pulao or Simple Jeera rice.
Expert Tips
Choose fresh cauliflower to get the best flavor. Frying the semi-cooked cauliflower florets in the pan before adding it to the subzi ensures that the florets do not become mushy in the recipe. We can skip the cream or use a little milk instead in the end. I used frozen green peas and hence added it with the cauliflower as it cooks quickly. If using fresh green peas, then cook it before and then add to the shahi gobhi.
More Cauliflower recipes
Gobi Manchurian / Cauliflower Manchurian Achari Gobhi / Cauliflower in pickling masala Oven roasted Cauliflower Cauliflower Kurma Cauliflower Paratha If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter
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