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Mughlai Cauliflower

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Mughlai Cauliflower is a rich and aromatic dish featuring tender cauliflower in a creamy, spiced sauce made with yogurt, nuts, and warm Indian spices.

Ingredients

  • cauliflower, cut into florets
  • oil or ghee
  • onion, finely chopped
  • garlic cloves, minced
  • ginger, grated
  • cashews or almonds, soaked and blended into a paste
  • yogurt
  • tomato puree
  • turmeric
  • garam masala
  • coriander powder
  • cumin
  • red chili powder
  • salt
  • cream
  • fresh cilantro, chopped

Instructions

  1. Blanch or steam cauliflower florets until just tender, then set aside.
  2. Heat oil or ghee in a pan over medium heat and cook onions until golden.
  3. Add garlic and ginger and cook until fragrant.
  4. Stir in tomato puree and cook until oil begins to separate.
  5. Add turmeric, coriander powder, cumin, red chili powder, and salt, cooking briefly.
  6. Lower heat and stir in yogurt, mixing continuously to prevent curdling.
  7. Add nut paste and mix to form a rich gravy.
  8. Add a little water to adjust consistency and bring to a simmer.
  9. Add cauliflower and cook until coated and infused with flavor.
  10. Stir in cream and garam masala and simmer until thick and creamy.
  11. Garnish with chopped cilantro and serve warm.

Notes

  • Use coconut milk or cashew cream for a vegan version.
  • Roast cauliflower for deeper flavor instead of blanching.
  • Add peas or potatoes for extra texture.
  • Adjust chili powder to control spice level.
  • Reheat gently with a splash of water or milk to loosen sauce.

Nutrition

Find it online: https://thefamilycooking.com/mughlai-cauliflower/