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Photo of MUGHLAI GOBI KORMA by Vanitha Bhat at BetterButter


Vanitha Bhat
15 minutes
Prep Time
30 minutes
Cook Time
4 People
Read Instructions Save For Later


Cauliflowers are abundant in winters; the freshest and most nutritious! A super delicious curry, Mughlai Gobi Korma is an aromatic curry with simple but exotic spices. With almonds to thicken the gravy and a slight flurry of saffron, it is the perfect curry to enjoy the abundance of cauliflower!

Recipe Tags

  • Veg
  • Mughlai
  • Side Dishes

Ingredients Serving: 4

  1. 1 ½ cups cauliflower/gobi florets
  2. ¼ cup slivered almonds (or cashew), soaked in warm water for 10 minutes
  3. Few strands saffron, soaked in warm water
  4. FOR THE onion PASTE:
  5. 1 large onion, cubed
  6. 2 green chilies, roughly chopped
  7. 1 inch ginger, roughly chopped
  8. 3 cloves of garlic, peeled and chopped
  9. DRY spices:
  10. 3 green cardamoms/elaichi
  11. 2 small bay leaves
  12. 1 inch cinnamon stick
  13. 1 teaspoon jeera/cumin seeds
  14. 2 cloves
  15. ½ teaspoon haldi/turmeric powder
  16. 1 tablespoon Kashmiri chili powder
  17. 1 tablespoon freshly ground coriander powder
  18. 1 tablespoon Kitchen King masala powder (or any curry powder you like)
  20. 2 tablespoon yogurt/curd/cream
  21. salt to taste
  22. 3 tablespoon oil/ghee/clarified butter
  23. Freshly chopped coriander leaves/cilantro for garnish
  24. Crushed kasoori methi/dried fenugreek leaves


  1. Wash gobi florets in lots of water and drain.
  2. TO MAKE THE ONION PASTE: In a blender jar, add onion, green chilies, ginger, garlic and soaked and drained almonds. Make a fairly fine paste.Remove and keep aside.
  3. TO MAKE THE MUGHLAI GOBI KORMA: Heat oil in a large saucepan and once the oil is hot, add gobi florets in batches. Fry them until they are light golden in color, stirring often. Remove and keep aside on oil-absorbent paper lined plates.
  4. In the same oil, add the dry spices; cardamoms, bay leaf, cinnamon, cloves and cumin. Fry on medium heat for a few seconds to infuse the oil with the aromatic spices.
  5. Add the ground onion paste and stir fry on medium heat for a few minutes, stirring continuously. Stir in haldi powder and saute on medium heat until most of the moisture is gone.
  6. Add beaten yogurt/curd/cream, mix and cook again for a few seconds. If vegan, you can add cashew paste.
  7. Mix the spice powders; turmeric, Kitchen king powder and freshly ground coriander powder in a little water. Mix well to combine. Add this to the masala paste.
  8. Fry until the oil separates. Once this happens, you know the spices have fried well. Now add enough water to make a medium consistency gravy. Add salt to taste and bring to a boil.
  9. Stir in the fried cauliflower florets and saffron; simmer for about 5 minutes. Garnish with freshly chopped coriander leaves/crushed kasoori methi and serve hot with any Indian flat bread like roti, paratha, naan or even some toast!
  10. Enjoy and Happy Cooking!

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