Another special dish from the ‘Mughlai’ cuisine is Gobi Gulistan. The word ‘Gulistan’ in Persian means “flower garden” or “rose garden”. There are also places named ‘Gulistan’. This dish is prepared by stuffing the cauliflower, a flower from the vegetable garden, with a spicy masala. The florets are fried separately and the masala is stuffed as a filling in-between the florets. This lovely Mughlai recipe adds flavour, colour and spice to your meal.
Recipe Source : here
Ingredients :
Cauliflower (small) : 1
Salt to tatste
Oil : 2 or 3 tbsp
For the masala:
Onions - 3, chop roughly and grind to a paste
Tomatoes - 2 big, roughly chopped
Ginger - 1 inch piece, chopped
Garlic : 2-3 pods
Curd/Yoghurt - 2 tbsp.
Poppy seeds - 1 tbsp.
Cashew nuts - 1 tbsp.
Garam masala powder - 1/2 tsp.
Red chilli powder - 1/2 tsp.
Turmeric powder - 1/4 tsp.
Coriander powder - 1 tsp.
Cumin seeds - 1/2 tsp.
Shah jeera - 1/2 tsp.
Sugar - 1/4 tspSalt to taste
Method :
Remove stem of cauliflower (a little) and wash, then wipe dry.
Heat oil in a pan, put in one cauliflower floret at a time( with the stem facing up), then cover and cook on medium flame stirring occasionally till the florets turn golden and gets cooked. Remove and keep aside.
Soak cashew nuts and poppy seeds in little water for 15 mins. Grind it to a smooth paste and keep aside.
Meanwhile – To prepare the masala – heat oil in a pan, add shah jeera and cumin seeds, when seeds are splutters then add onion paste and little sugar, saute till it turns brownish. Then add ginger-garlic paste, cook it.
Now add cooked tomato paste. Cook for 3-4 minutes on low flame till the masala turns dry.
Add the cashew nut and poppy seed paste and cook till get aroma. Add red chilli powder, coriander powder, turmeric powder, garam masala powder and salt one after the other and mix well and cook for 2 mins.
Now add well beaten yoghurt and cook again till the masala turns reddish, bring it to boil. Add fried cauliflower florets to the masala and cook for 5 mins till all masala coated on florets.
If you want to gravy then add enough water to the required consistancy of masala, let it cook for 5 mins till the flavors merge together.
Serve Gobi gulistan hot with chappathis or parathas.
Sending this to Priya & Aipi "Tuesday Bookmarked Recipes" event, Tickling Palates's "Let's cook : Mughlai Cuisine","Winter Carnival" event
Recipe Source : here
Ingredients :
Cauliflower (small) : 1
Salt to tatste
Oil : 2 or 3 tbsp
For the masala:
Onions - 3, chop roughly and grind to a paste
Tomatoes - 2 big, roughly chopped
Ginger - 1 inch piece, chopped
Garlic : 2-3 pods
Curd/Yoghurt - 2 tbsp.
Poppy seeds - 1 tbsp.
Cashew nuts - 1 tbsp.
Garam masala powder - 1/2 tsp.
Red chilli powder - 1/2 tsp.
Turmeric powder - 1/4 tsp.
Coriander powder - 1 tsp.
Cumin seeds - 1/2 tsp.
Shah jeera - 1/2 tsp.
Sugar - 1/4 tspSalt to taste
Method :
Remove stem of cauliflower (a little) and wash, then wipe dry.
Heat oil in a pan, put in one cauliflower floret at a time( with the stem facing up), then cover and cook on medium flame stirring occasionally till the florets turn golden and gets cooked. Remove and keep aside.
Soak cashew nuts and poppy seeds in little water for 15 mins. Grind it to a smooth paste and keep aside.
Meanwhile – To prepare the masala – heat oil in a pan, add shah jeera and cumin seeds, when seeds are splutters then add onion paste and little sugar, saute till it turns brownish. Then add ginger-garlic paste, cook it.
Now add cooked tomato paste. Cook for 3-4 minutes on low flame till the masala turns dry.
Add the cashew nut and poppy seed paste and cook till get aroma. Add red chilli powder, coriander powder, turmeric powder, garam masala powder and salt one after the other and mix well and cook for 2 mins.
Now add well beaten yoghurt and cook again till the masala turns reddish, bring it to boil. Add fried cauliflower florets to the masala and cook for 5 mins till all masala coated on florets.
If you want to gravy then add enough water to the required consistancy of masala, let it cook for 5 mins till the flavors merge together.
Serve Gobi gulistan hot with chappathis or parathas.
Sending this to Priya & Aipi "Tuesday Bookmarked Recipes" event, Tickling Palates's "Let's cook : Mughlai Cuisine","Winter Carnival" event
