How to make Shehenshahi Gobhi -

Cauliflower in rich nutty masala.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Cauliflower (फूलगोभी), Hung yogurt (हंग कर्ड / दही का चक्का )

Cuisine : Punjabi

Course : Main Course Vegetarian

यह रेसिपी हिंदी में पढ़ने के लिए Click Here


For more recipes related to Shehenshahi Gobhi checkout Gobhi Kasoori, Cauliflower Manchurian, Achari Gobhi, Cauliflower And Potato Sukke . You can also find more Main Course Vegetarian recipes like Masoor and Coconut Curry Lasoon Batata Kanda Peet Perun Nilgiri Kiwi Cashewnut Korma

Shehenshahi Gobhi

Shehenshahi Gobhi Recipe Card

Print

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 : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Shehenshahi Gobhi Recipe

  • Cauliflower 1

  • Hung yogurt 1 cup

  • Gram flour (besan) 2 tablespoons

  • Turmeric powder 1/4 teaspoon

  • Dried fenugreek leaves (kasoori methi) 3/4 teaspoon

  • Ginger-garlic paste 1 tablespoon

  • Red chilli powder 1/2 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Lemon juice 1 teaspoon

  • Almond sliced 1 tablespoon

  • Cashewnuts sliced 1 tablespoon

  • Raisins 1 tablespoon

  • Butter 2-3 tablespoons

  • Paneer (cottage cheese) grated 1 cup

  • Mustard oil 1/4 cup

  • Salt to taste

  • Chaat masala 1 teaspoon

  • Green chillies slit 3

  • Carom seeds (ajwain) 1/2 teaspoon

  • Pistachios sliced 1 tablespoon

  • Milk 1 cup

  • Fresh mint leaves chopped 2 tablespoons

Method

Step 1

Preheat the oven at 160 degree C. Remove the stems of the cauliflower and cut into big florets and boil in water ¼ tsp turmeric powder till half cooked.

Step 2

Dry roast cashew nuts, pistachios, almons and raisins in a non-stick pan and remove in a bowl.

Step 3

Mix together paneer, chaat masala, mint leaves and ½ tsp kasoori methi and mix. Spread a muslin cloth. Hold the cauliflower florets upside down on the cloth and place the paneer mixture on them.

Step 4

Wrap the cloth around the cauliflower florets and press lightly so that the paneer mixture sticks to the cauliflower florets. Sprinkle a little water at the regular intervals. Arrange the cauliflower florets in a baking dish.

Step 5

Heat mustard oil in a non stick pan. Add carom seeds and gram flour and keep stirring continuously.

Step 6

Transfer into a bowl when cooked. Add red chilli powder, remaining turmeric powder, 1/4 tsp kasoori methi, salt, hung yogurt and whisk.

Step 7

Add ginger- garlic paste and lemon juice and whisk well. Add milk and whisk Add green chillies and garam masala and whisk.

Step 8

Spread the mixture over the cauliflower florets. Dab with butter and bake it in the preheated oven for 12- 15 minutes. Serve hot.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
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 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.