How to make Malaidar Gobhi -
A rich and flavourful caufliflower preparation.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Cauliflower (फूलगोभी), Fresh Cream (ताज़ी क्रीम )
Cuisine : Indian
Course : Main Course Vegetarian
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For more recipes related to Malaidar Gobhi checkout Gobhi Kasoori, Cauliflower Manchurian, Achari Gobhi, Cauliflower And Potato Sukke . You can also find more Main Course Vegetarian recipes like Chatpate Jeera Aloo Aloo Gavar Sabzi - SK Khazana Dahi Bhindi Senai Roast
Malaidar Gobhi Recipe Card
Hindi: phool gobhi
Till a few years ago, cauliflower used to be a vegetable that is only available during winter but of late cauliflower is available year around especially in big cities. Referred to as the aristocrat of the cabbage family, the flowers are also eaten raw at times. While buying, look for fresh cauliflowers with compact white heads and green fresh looking leaves. Avoid and reject any loose or spread out heads – they are a sure sign of over maturity.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Malaidar Gobhi Recipe
Cauliflower separated into small florets 1
Fresh Cream ¼ cup
Oil 1 tablespoon
Butter 1 tablespoon
Ginger finely chopped 1 inch
Garlic cloves finely chopped 8-10
Green chillies 4
Salt to taste
Cashewnut paste cashewnuts soaked in boiling water and ground ¼ cup
Crushed black peppercorns 1 teaspoon
Green cardamom powder ¼ teaspoon
Chaat masala 1 teaspoon
Dried fenugreek leaves (kasoori methi) 1 teaspoon
Juice of ½ lemon
Cheese grated 1 tablespoon
Fresh mint sprigs for garnish
Method
Step 1
Heat oil and butter in a non-stick pan. Add ginger and garlic and sauté for half a minute. Finely chop green chillies, add to the pan and sauté for half a minute. Switch off the heat.
Step 2
Add cauliflower florets to the pan. Switch on the heat and saute for 4-5 minutes. Add cashewnut paste and sauté for 3-4 minutes.
Step 3
Add 1 cup water and mix well. Add crushed black peppercorns, green cardamom powder and chaat masala and mix well.
Step 4
Crush dried fenugreek leaves and add to the pan. Add fresh cream and lemon juice and mix well.
Step 5
Transfer into a serving bowl, top it with grated cheese, garnish with a mint sprig and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
