How to make Pistewali Gobhi -

Cauliflower cooked with poatoes and fresh indian spices and enriched with fresh pistas.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cauliflower (फूलगोभी), Pistachios (पिस्ते )

Cuisine : Hyderabadi

Course : Main Course Vegetarian

Pistewali  Gobhi

Pistewali 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 : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Pistewali Gobhi Recipe

  • Cauliflower 1 medium

  • Pistachios 1/2 cup

  • Potatoes 2 medium

  • Onions 2 large

  • Ginger 1 inch piece

  • Garlic 4-5 cloves

  • Yogurt 1/2 cup

  • Green chillies 4

  • Oil 4 tablespoons

  • Coriander powder 2 tablespoons

  • White pepper powder 1/2 teaspoon

  • Salt to taste

  • Fresh cream 1/2 cup

  • Garam masala powder 1/2 teaspoon


Step 1

Wash cauliflower and break into small florets. Peel, wash and cut potatoes into one centimeter sized cubes. Keep in water till needed. Peel, wash and cut onions into quarters. Boil onions in one cup of water.

Step 2

Drain, cool slightly and grind to a smooth paste. Peel, wash and grind ginger and garlic to a smooth paste. Whisk yogurt and keep aside. Soak pistachios in half a cup of hot water for ten minutes. Drain and peel.

Step 3

Reserve a few peeled pistachios for garnish. Remove stems, wash and finely chop green chillies. Grind pistachios with green chillies to a smooth paste, adding a little water if required. Heat oil in a pan, add boiled onion paste and sauté for three to four minutes or till oil separates, ensuring that the colour of the onion does not change to brown.

Step 4

Add ginger-garlic paste and stir-fry briefly. Add coriander powder, white pepper powder and salt. Mix well. Stir in pistachio-green chilli paste and cook for a minute. Add cauliflower florets, drained potatoes and sauté for two minutes. Reduce heat, add one cup of water and simmer till vegetables are completely cooked.

Step 5

Stir in yogurt and continue to simmer for two minutes, stirring occasionally. Stir in fresh cream, sprinkle garam masala powder and garnish with reserved pistachios. Serve hot.

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MasterChef Sanjeev Kapoor

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 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.