Shahi Stuffed Gobhi is a gourmet dish. As the name suggests it is truly a royal dish served on special occasions. Shahi Stuffed Gobhi- Stuffed Cauliflower With Creamy Gravy is absolutely divine and an interesting way of enjoying cauliflower.
In this dish whole Cauliflower is boiled and stuffed and then baked. It is served on rich thick creamy gravy. Try with Garlic Naan, Rumali Roti, Tandoori Roti along with Dal Makhani.
Yield: 4 to 5 serving
Prep time: 30 minutes
Total time: 60 minutes
Ingredients for Shahi Stuffed Gobhi
For the gobhi
1 cauliflower head / 400 grams approximately
2 bay leaves
1 teaspoon salt
A pinch of haldi (turmeric)
For the Stuffing
1 cup grated paneer (cottage cheese)
2 tablespoon grated koya (milk solid) optional
2 tablespoon hung curd
1 tablespoon garlic chopped fin
1 teaspoon ginger chopped fine
1 tablespoon raisins chopped
1 tablespoon cashew chopped
1 teaspoon lemon juice
1 teaspoon honey
1 teaspoon chilli powder
1 teaspoon salt
A pinch of green cardamom powder
For the gravy
3 Lavang (Cloves)
2 Choti Elaichi (green cardamoms)
1 teaspoon Javitri (mace)
2 medium Onions sliced
1 teaspoon Ginger chopped fine
1 tablespoon Garlic
1 tablespoon cashew
1 tablespoon magaz (melon seeds)
1 teaspoon Kashmiri red chili powder
1 teaspoon Dhania (Coriander powder)
½ teaspoon Haldi (Turmeric powder)
½ cup Dahi (yogurt)
½ cup Milk
1 tablespoon cream
Salt to taste
2 tablespoon Oil
2 tablespoon Ghee
1 sheet of varq (edible silver foil) optional for garnishing
Direction for Shahi Stuffed Gobhi
Gobhi
- Clean the cauliflower by removing the stem.
- Bring plenty of water to boil, add salt, bay leaf, turmeric and gently place the cauliflower stem side down.
- Let it boil for 3 to 4 minutes and then it upside down.
- Boil for 2 to 3 minutes and turn again and boil till just cooked. Keep in mind that it will be baked also.
- Take it out and place it on a plate to dry.
Stuffing
- Mix together all the ingredients for the stuffing in a bowl.
- Check the seasoning, salt and chilli should be a little on the higher side so that the gobhi can absorb some.
- Now carefully stuff the cauliflower with the mix by gently pushing the mixture in between the florets and through the stem side also. Apply the stuffing on the top also.
- Place the cauliflower on a baking dish and bake in a pre-heated Owen for 15 minutes.
- Now keep it under the grill 5 minutes or until it is lightly roasted.
Gravy
- Heat oil in a pan; add cloves, green cardamom and mace.
- Add ginger, garlic and onion and saute till translucent.
- Add cashew and magaz and toss.
- Now add the coriander, haldi and red chilli, stir for a minute.
- Switch off the heat and let it cool.
- Blend the masala in a blender along with yogurt to a fine paste.
- In the same pan heat ghee, add the paste and saute on low heat till the oil starts to separate.
- Add the cream, salt and cook for another minute.
- Add milk and cook on low heat for 6 to 8 minutes.
- Adjust the seasoning and thickness of the gravy by adding water if required.
- On the serving plate pour the gravy and then place the roasted cauliflower .
- Garnish with silver Varq.
- Serve