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

Name: Mughlai Phulgobi (Cauliflower Stuffed with Solidified Milk, Nuts and Spices)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1 medium cauliflower; 6 medium tomatoes; 3 medium onions; 7 tbsp plain yogurt; 1 cup khoya; 10 clove garlic; 2 tbsp poppy seeds; 2 tbsp fresh ginger; 2 green chilies; 25 g almonds; 1 pinch nutmeg; 0.5 tsp turmeric powder; 0.5 tsp nigella seeds; 1.5 tsp salt; 0.5 tsp chili powder; 2 tbsp raisins; 6 piece saffron; 2 tbsp fresh coriander leaves; ghee or oil; 1 tbsp salt; cream

Cauliflower, tomatoes and yogurt simmered on the stove and spiced with ginger and nutmeg for a South Asian dish.

1 hr · Serves 6 · Medium

Method

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Time: Prep 20 min · Cook 40 min · 60 min total
Difficulty: medium

1
Break off the stalks of the cauliflower from the central core. Pour enough water to cover the cauliflower in a large pan.
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 min
3
Add ground ginger-chilli mixture. Stir well. Fry. Add the ground garlic mixture and khoya.
4
Fry until the colour turns golden-brown. Add yoghurt. Stir. Fry until the oil separates. Add chilli powder, salt and raisins.
5
Pour in the tomato puree. Mix well. Simmer. Add the saffron solution and nutmeg. Cool slightly.
6
Stuff the masala in between the flowerettes very carefully without breaking them. Keep the remaining masala aside.
7
Heat 8 tablespoons of oil, place the stuffed cauliflower upside down, sprinkle little water and reduce heat.
8
Cover and cook for 10 minutes. Turn to cook until tender. Do not overcook or it will break.
10 min
9
Place remaining masala in a deep serving dish. Put the cauliflower in the centre. Apply cream on top.
10
Sprinkle fried almonds and corriander leaves. Serve hot.