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Gobi Gulistan Recipe - Shahi Gobi

Gobi Gulistan recipe is a rich side dish with step by step photos served with parottas and rice.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Side Dish
Cuisine Mughal
Servings 4


  • Cauliflower - 1 medium head
  • Oil - to deep fry

For the Gravy:

  • 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



  • 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 bite sized florets.
  • Spread on a towel and let it air dry so that its free of moisture.
  • Blanch tomatoes, remove skin and puree the tomatoes. Keep aside.

For the Gobi:

  • 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.

How to make Gobi Gulistan:

  • 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.
  • Transfer to a mixie jar and without adding any water, grind to a smooth paste.
  • 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.
  • 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.
  • Add red chilli, coriander, turmeric, garam masala powders, salt, mix well and cook for 1-2 minute.
  • Add tomato puree, mix well, close with a lid and cook till it comes to a boil. This will take 5-7 mins.
  • Beat the curd till smooth and add it to the gravy. Once again bring it to a boil.
  • Add the deep fried or baked cauliflower florets to the gravy.
  • 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.
  • Take off stove and garnish with coriander leaves.
  • Gobi gulistan is ready. Serve with rotis, flaky parottas, ghee rice or jeera rice.