Shahi Gobhi,Recipe Link : http://www.tarladalal.com/Shahi-Gobhi-271r------------------------------------------------------------------------------------------------Tarla Dalal's Social Media LinksTarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.comSubscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/Like Facebook | https://goo.gl/mdcqLbGet fab food images on Pinterest | http://www.pinterest.com/tarladalal/Get Tarla Dalal IOS App | https://goo.gl/8jwErBGet Tarla Dalal Android App | https://goo.gl/zxr56AJoin Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZTwitter | https://twitter.com/Tarla_Dalal----------------------------------------------------------------------------------------------------Shahi GobhiThe Mughals liked everything rich—and this recipe says it all! A careful and neat preparation of parboiled cauliflower in lightly-spiced tomato gravy, laced with fresh cream, shahi gobhi is sure to steal the show every time it is served!Preparation Time: 20 minutes.Cooking Time: 20 minutes.Serves 4. 2 cups cauliflower florets2 tbsp ghee½ cup thinly sliced onions2 cardamom (elaichi)2 cloves (laung / lavang)½ tsp sugar½ cup fresh tomato pulp¾ cup whisked curds (dahi)Salt to taste¾ cup boiled green peas1 tbsp fresh creamTo be ground into a smooth paste (using 2 tbsp water)2 cardamom (elaichi)3 cloves (laung / lavang)2 tsp coriander (dhania) seeds½ tsp cumin seeds (jeera)4 garlic (lehsun) cloves1 tsp roughly chopped ginger (adrak)1 stick cinnamon (dalchini)½ tsp turmeric powder (haldi)½ cup roughly chopped onions1 tbsp chopped cashewnuts (kaju)1 tsp chilli powderFor the garnish2 tbsp finely chopped coriander (dhania)1. Boil a vesselful of water, add the salt and cauliflower and cook on a medium flame for 5 to 7 minutes or till the cauliflower is half-cooked. Drain and keep aside.2. Heat the ghee in a deep non-stick kadhai, add the onions and sauté on a high flame for 3 to 4 minutes or till they turn translucent.3. Add the cardamom, cloves and sugar and sauté on a medium flame for another minute.4. Add the prepared paste and sauté on a medium flame for 2 more minutes.5. Add the tomato pulp, curds and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.6. Add the cauliflower and green peas, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally.7. Switch off the flame, add the fresh cream and mix well.Serve hot garnished with coriander.