Name: Gobi Gulistan Recipe - Shahi Gobi
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: Cauliflower - 1 medium head; Oil - to deep fry; Onion – 3; Tomatoes – 6; Cashew nuts – 10 to 15; Poppy Seeds or Khus-Khus - 1 tbsp; Ginger – 1 inch piece; Garlic – 3-4 pods; Curd or Yogurt - 1 cup; Cumin seeds – 1/2 tsp; Shah jeera – 1/2 tsp; Red chilli powder – 2 tsp; Turmeric powder – 1/4 tsp; Coriander powder – 1 tsp; Garam Masala powder – 1 tsp; Coriander leaves – 2 tbsp; Oil – 2 tbsp; Butter – 3 tbsp; Salt – to taste

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Updated on February 24, 2019

Gobi Gulistan recipe with step by step photos. Gobi Gulistan is a rich mughlai gravy made with cauliflower that is served as side dish with flaky parathas, roti or variety rice. This is apt to serve in any parties, get togethers or potlucks.

Gobi Gulistan happens to be a shahi gravy from the Mughal cuisine that is so rich and an absolute show stealer on any dining table when served in parties.

“Gulistan” is a Persian word which literally means a “flower garden or more precisely a “rose garden”. This side dish is also from the vegetable garden and tastes mild without too many spices unlike North Indian gravies.

Though we get cauliflower round the year now-a-days, the cauliflowers that we get during the winter season, is more fresh and tastes delicious and tastes absolutely great in this side dish.

Basically the cauliflower florets are deep fried in oil and then added to the gravy which makes it more rich and delicious.

But if you are calorie conscious, then you can always bake the florets and I have made them both ways and it tastes delicious, no matter which one you choose to follow.

You may also like these recipes made using cauliflower:

Gobi Gulistan Recipe with stepwise photos:

1. Heat 3 tsp oil in a pan. Add the chopped onions and sauté till it turns translucent. Add ginger and garlic and cook till the onions turns light brown. Take the pan off fire and immediately add poppy seeds and cashew nuts. Mix well and let it cool.

2. Transfer to a mixie jar and without adding any water, grind to a smooth paste.

3. Blanch tomatoes, remove skin and puree the tomatoes. Keep aside.

4. Heat oil in a pan and deep fry the florets till brown in batches and drain on a kitchen paper. Keep aside. Alternately, you can also bake the florets in an oven @ 180 C for 25-30 mins or till golden brown.

5. Heat the remaining oil and butter in a pan. Temper with cumin seeds and shah jeera. Add the onion paste and cook over low flame till it turns a deep brown color.

6. Add red chilli, coriander, turmeric, garam masala powders, salt, mix well and cook for 1-2 minute.

7. Add tomato puree, mix well, close with a lid and cook till it comes to a boil. This will take 5-7 mins.

8. Beat the curd till smooth and add it to the gravy. Once again bring it to a boil.

9. Add the deep fried or baked cauliflower florets to the gravy.

10. If the gravy appears a bit thick add enough milk or water to the your required consistency. Cook for 2-3 mins over low flame till everything comes together.

11. Take off stove and garnish with coriander leaves. Gobi gulistan is ready. Serve with rotis, flaky parottas, ghee rice or jeera rice.

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