Oh-My-My! What a royalty right? I bet at the first look of Shahi Gobi (Shahi Mutton, Aloo Gosht, Rogan Josh & Murgh Makhani) you must have salivated? If you are asking me, you should because this gobi curry or cauliflower curry is one I put together after really giving my thinking a true and sincere thought prior to getting down to making. Furthermore, picking up cauliflower has become like a habit. In fact I seriously can't resist cauliflower which by the way is a favourite veggie amongst Indians. Why not when cauli is affordable and you can actually make a whole list of dishes (Cauliflower Pakora, Cauliflower Fritters & Cauliflower Curry)? This dish, that dish, cauli by itself in a curry or alongside a combo of other veggies or as a stir fry (Aloo Gobi & Chilli Aloo) for a simple dish, but for Shahi Gobi which definitely must be ranked really high due to its richness, creaminess and like I have already told you, a royalty (Baingan Bharta, Navratan Korma & Hyderabadi Vegetable Biryani), you need to work around the quintessential ingredients for Mughlai cuisine. Nevertheless, its all worthiness because Shahi Gobi is sincerely topnotch to our tastebuds (Cabbage Upkari, Eggplant Tikka, Tamatar ki Chutney & Palakura Pappu).
1/4 cauliflower (about 400g) - cut into florets.
1 large onion - slice
1 tomato - slice
1 1/2 tbsp yogurt (whisk to remove lumps)
Spices - 1 cinnamon, 3 cloves and 1 star anise
2-3 sprigs curry leaves
3 tbsp ghee
Salt for taste
For the curry paste (ground/blend)
1 tbsp almond (without skin)
1 tbsp poppy seeds/kas-kas - soak in water for 15 mins
1/2 inch ginger
Plain chilli powder - as needed
Sauté onion and spices in heated ghee.
Add curry paste.
Fry till aromatic and oil splits.
Put in tomato and cauli.
Pour about 1/2 liter water.
Season with salt, stir and simmer till caulis are softened.
Lastly add yogurt and curry leaves.
Off the heat and give a good stir.