Mughlai Phulgobi (Cauliflower Stuffed with Solidified Milk, Nuts and Spices)

الوقت

التحضير 20 دقيقة · الطهي 40 دقيقة · الإجمالي ساعة

الصعوبة

متوسط

1. 1

   Break off the stalks of the cauliflower from the central core. Pour enough water to cover the cauliflower in a large pan.

2. 2

   Mix salt. Soak the cauliflower in it for 30 minutes. Heat ghee or oil. Put nigella seeds. As they pop, add onions and fry till light brown.

   30 دقيقة
3. 3

   Add ground ginger-chilli mixture. Stir well. Fry. Add the ground garlic mixture and khoya.

4. 4

   Fry until the colour turns golden-brown. Add yoghurt. Stir. Fry until the oil separates. Add chilli powder, salt and raisins.

5. 5

   Pour in the tomato puree. Mix well. Simmer. Add the saffron solution and nutmeg. Cool slightly.

6. 6

   Stuff the masala in between the flowerettes very carefully without breaking them. Keep the remaining masala aside.

7. 7

   Heat 8 tablespoons of oil, place the stuffed cauliflower upside down, sprinkle little water and reduce heat.

8. 8

   Cover and cook for 10 minutes. Turn to cook until tender. Do not overcook or it will break.

   10 دقيقة
9. 9

   Place remaining masala in a deep serving dish. Put the cauliflower in the centre. Apply cream on top.

10. 10

    Sprinkle fried almonds and corriander leaves. Serve hot.

ملاحظات وبدائل

مسببات الحساسية

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