Mughlai Phulgobi (Cauliflower stuffed with solidified milk, nuts and spices) Recipe

Name: Mughlai Phulgobi (Cauliflower stuffed with solidified milk, nuts and spices)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium cauliflower; 6 medium tomatoes, ripe blanched,chopped and pureed; 3 medium onions, grated; 7 tablespoons plain yogurt; 1 cup khoya; 10 cloves garlic; 2 tablespoons poppy seeds, dry roasted and ground together; 2 tablespoons fresh ginger, grated; 2 green chilies, seeded and chopped - ground to a smooth paste; 25 g almonds, blanched and fried; 1 pinch nutmeg; ½ teaspoon turmeric powder; ½ teaspoon nigella seeds (kalonji); 1 ½ teaspoons salt; ½ teaspoon chili powder; 2 tablespoons raisins, soaked and drained; 6 pieces saffron, soaked in a tablespoon of milk; 2 tablespoons fresh coriander leaves, chopped; ghee or oil; 1 tablespoon salt (for gravy); cream

Servings: persons

1 medium cauliflower
6 medium tomatoes, ripe blanched,chopped and pureed
3 medium onions, grated
7 tablespoons plain yogurt
1 cup khoya
10 cloves garlic
2 tablespoons poppy seeds, dry roasted and ground together
2 tablespoons fresh ginger, grated
2 green chilies, seeded and chopped - ground to a smooth paste
25 g almonds, blanched and fried
1 pinch nutmeg
½ teaspoon turmeric powder
½ teaspoon nigella seeds (kalonji)
1 ½ teaspoons salt
½ teaspoon chili powder
2 tablespoons raisins, soaked and drained
6 pieces saffron, soaked in a tablespoon of milk
2 tablespoons fresh coriander leaves, chopped
ghee or oil
1 tablespoon salt (for gravy)
cream

1
Break off the stalks of the cauliflower from the central core.
2
Pour enough water to cover the cauliflower in a large pan.
3
Mix salt.
4
Soak the cauliflower in it for 30 minutes.
5
Heat ghee or oil.
6
Put nigella seeds.
7
As they pop, add onions and fry till light brown.
8
Add ground ginger-chilli mixture.
9
Stir well.
10
Fry.
11
Add the ground garlic mixture and khoya.
12
Fry until the colour turns golden-brown.
13
Add yoghurt.
14
Stir.
15
Fry until the oil separates.
16
Add chilli powder, salt and raisins.
17
Pour in the tomato puree.
18
Mix well.
19
Simmer.
20
Add the saffron solution and nutmeg.
21
Cool slightly.
22
Stuff the masala in between the flowerettes very carefully without breaking them.
23
Keep the remaining masala aside.
24
Heat 8 tablespoons of oil, place the stuffed cauliflower upside down, sprinkle little water and reduce heat.
25
Cover and cook for 10 minutes.
26
Turn to cook until tender.
27
Do not overcook or it will break.
28
Place remaining masala in a deep serving dish.
29
Put the cauliflower in the centre.
30
Apply cream on top.
31
Sprinkle fried almonds and corriander leaves.
32
Serve hot.

213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 medium cauliflower, 6 medium tomatoes, ripe blanched,chopped and pureed, 3 medium onions, grated, 7 tablespoons plain yogurt, and more.

Yes, Mughlai Phulgobi (Cauliflower stuffed with solidified milk, nuts and spices) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mughlai Phulgobi (Cauliflower stuffed with solidified milk, nuts and spices)

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