Mughlai Cauliflower


A rich variation of potato-cauliflower subzi.


Mughlai Cauliflower
Preparation time
Cooking time


For 4 Person(s)

For Paste

  • 1 tablespoon(s) coriander seeds
  • 0.75 inch ginger
  • 4 piece(s) cloves
  • 8 Whole Kashmiri chilies


  • 450 grams cauliflower, washed and dried
  • 250 grams potatoes, boiled and peeled
  • 250 grams green peas
  • 1 large onion, chopped
  • 2 small onions, sliced
  • 2.5 tablespoon(s) ghee
  • 2 cup(s) ghee (or vegetable oil) for deep frying
  • 0.5 teaspoon(s) saffron
  • 2 tablespoon(s) yogurt
  • 1 bunch fresh cilantro, chopped
  • 1.5 teaspoon(s) salt, or as desired

Mughlai Cauliflower Directions

  1. Put the paste ingredients in a blender and make a nice, thick paste. Set aside.
  2. Cut vegetables in big pieces.
  3. Fry sliced onions in ghee until light brown in color.
  4. Make a separate paste of the fried onions.
  5. Heat ghee in a pot and fry chopped onions until brown. Add chili-spice paste and fry again till oil separates.
  6. Add the vegetables and stir fry for 5 minutes. Now add 2 cups of water. Boil on high then lower heat and simmer.
  7. Cover and cook the vegetable until they are soft.
  8. Add onion paste and salt. Mix and simmer for 2 minutes.
  9. Mix saffron in curd and crush lightly. Add to vegetable and cook for 1 minute.
  10. Serve hot sprinkled with chopped cilantro.