How to make Malaidar Gobhi - A rich and flavourful caufliflower preparation.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Cauliflower (फूलगोभी), Fresh Cream (ताज़ी क्रीम )

Cuisine : Indian

Course : Main Course Vegetarian

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Malaidar Gobhi Recipe Card

Malaidar Gobhi

Hindi: phool gobhi
Till a few years ago, cauliflower used to be a vegetable that is only available during winter but of late cauliflower is available year around especially in big cities. Referred to as the aristocrat of the cabbage family, the flowers are also eaten raw at times. While buying, look for fresh cauliflowers with compact white heads and green fresh looking leaves. Avoid and reject any loose or spread out heads – they are a sure sign of over maturity.

For more recipes related to Malaidar Gobhi checkout Gobhi Kasoori, Cauliflower Manchurian, Achari Gobhi, Cauliflower And Potato Sukke . You can also find more Main Course Vegetarian recipes like Stuffed Capsicum, Indonesian Pineapple Curry, Aloo Rassedaar Vratwale, Arbi Amritsari.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Malaidar Gobhi Recipe

  • Cauliflower separated into small florets 1

  • Fresh Cream ¼ cup

  • Oil 1 tablespoon

  • Butter 1 tablespoon

  • Ginger finely chopped 1 inch

  • Garlic cloves finely chopped 8-10

  • Green chillies 4

  • Salt to taste

  • Cashewnut paste cashewnuts soaked in boiling water and ground ¼ cup

  • Crushed black peppercorns 1 teaspoon

  • Green cardamom powder ¼ teaspoon

  • Chaat masala 1 teaspoon

  • Dried fenugreek leaves (kasoori methi) 1 teaspoon

  • Juice of ½ lemon

  • Cheese grated 1 tablespoon

  • Fresh mint sprigs for garnish


Step 1

Heat oil and butter in a non-stick pan. Add ginger and garlic and sauté for half a minute. Finely chop green chillies, add to the pan and sauté for half a minute. Switch off the heat.

Step 2

Add cauliflower florets to the pan. Switch on the heat and saute for 4-5 minutes. Add cashewnut paste and sauté for 3-4 minutes.

Step 3

Add 1 cup water and mix well. Add crushed black peppercorns, green cardamom powder and chaat masala and mix well.

Step 4

Crush dried fenugreek leaves and add to the pan. Add fresh cream and lemon juice and mix well.

Step 5

Transfer into a serving bowl, top it with grated cheese, garnish with a mint sprig and serve hot.