Shahi Gobi

INGREDIENTS

• 1 medium-sized cauliflower (gobi), cut into florets
• 1 onion, finely chopped
• 1/4 cup cashew nuts
• 1/4 cup melon seeds
• 1/4 cup fresh cream
• 1/4 cup yogurt
• 1 tablespoon ginger-garlic paste
• 2 green chilies, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon garam masala powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• 1/2 teaspoon sugar
• 2 tablespoons ghee or oil
• 1/2 cup water
• Fresh cilantro for garnish

Recipe

Step 1: Prepare the Cashew-Melon Paste

- Soak the cashew nuts and melon seeds in water for 15-20 minutes.

- Blend them into a smooth paste using a little water and set it aside.

Step 2: Sauté the Spices

- Heat ghee or oil in a large pan.

- Add cumin seeds and let them splutter.

- Add the chopped onions and sauté until they turn golden brown.

- Add ginger-garlic paste and chopped green chilies, cook for 2-3 minutes.

Step 3: Cook the Cauliflower

- Add the cauliflower florets to the pan and sauté for 5-6 minutes, stirring occasionally.

- Add coriander powder, turmeric powder, red chili powder, and salt.

- Stir well to coat the cauliflower with the spices.

- Add water, cover, and cook for 8-10 minutes or until the cauliflower is tender.

Step 4: Add Cashew-Melon Paste and Yogurt

- Add the cashew-melon paste to the pan and mix well.

- Add yogurt, sugar, and cook for another 5-7 minutes, allowing the sauce to thicken.

Step 5: Add Cream and Garam Masala

- Once the sauce has thickened, add fresh cream and garam masala powder.

- Stir well and cook for 2-3 minutes, adjusting the seasoning as needed.

Step 6: Garnish and Serve

- Garnish with fresh cilantro leaves.

- Serve the Shahi Gobi hot with naan, roti, or rice.