Gobi Gulistan ~ A Royal Mughal Subzi

Gobi Gulistan

Don’t you all like the name?  The moment my eyes fell on the name I was impressed and totally fell in love with the recipe after going through it. I knew I had to make it soon as I just cannot satisfy myself by going through the recipe alone. I can say that this is the best cauliflower recipe that I have devoured in recent times. Those crunchy florets swimming on the rich gravy had with Naans and rotis is totally an experience that I will not be forgetting for some time. This recipe is from the same book from which I tried Paneer Gulshan and Sirkewala Jhinga.


Pardon the clicks friends. Though  I made this in the evening it was pouring very badly and the lighting was so poor. Any hope of taking a snap in the outdoor without the dish getting drenched proved futile. So I had to make do with the indoor lighting. But just don’t be fooled with the appearance as it was just awesome and everyone will be eating out of your hands when you make them at home. Owing to the richness of Mughal cuisine it did take some time to prepare this subzi but trust me it was well worth the effort and it is definitely a Party food and will make your buffet table shine and you will be remembered for a long time………


Gobi Gulistan

(Print this Recipe)

You’ll need:

For the Gravy:



To prepare the Cauliflower:
Trim the cauliflower of the stems and keep it whole. Boil water in a large vessel. Add salt to the water. Immerse the flower head into hot water and keep it for 2 minutes. Remove and cut them into florets. Toss with little salt and oil.

Prepare a baking tray by smearing oil. Arrange the tossed florets in the tray and bake them @ 180 C for 10 minutes or till they become golden brown. You can also deep fry them in oil till golden brown. But I baked them anyway as the gravy itself is going to be very rich.

To prepare for the gravy:
Soak cashew nuts and poppy seeds in little hot water for half hour. Grind it to a smooth paste and keep aside. Heat 4 tsp oil in a pan. Add the chopped onions and sauté till it comes to a light brown color. Let it cool. To this add ginger and garlic and grind it to a fine paste and keep aside. Puree the tomatoes and keep it ready.

To make the Gravy:
Now heat the remaining oil and butter in a pan. Temper with cumin seeds and shah jeera. Now add the prepared onion paste and cook till it reaches a deep brown color. All the oil and butter would have been absorbed by the paste and it will appear a bit dry and then the fat will start oozing out.

Now add the cashew nut and poppy seed paste and cook till the aroma arises. Add red chilli powder, coriander powder, turmeric powder, garam masala powder and salt one after the other and mix well and cook for a minute.

Now goes in the tomato puree. Cook till comes to a good boil. All the fat will start floating on top. Now add the beaten curd and bring it again to a boil.

Add the baked / deep fried cauliflower florets to the gravy and cook for 2-3 minutes till everything comes together. If the gravy appears a bit thick add enough water to the your required consistency and let it cook for some time till all comes together.

Take off stove and garnish with coriander leaves. A rich mughal side dish is ready to be served with rotis or flaky parottas. This is sheer finger licking bliss.


  • You can also add cauliflower without baking or deep frying but doing so will retain their shape and give a nice crunch while eating.
  • Immerse the cauliflower in hot salt water solution always to remove any worms if present.

This is off to my Let’s Cook ~ Mughal Cuisine, Winter Carnival and to Pari’s “Only Curries” hosted by Kamalika

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