Shahi Gobhi is a creamy and delicious subzi made with fresh cauliflower and spices. The cauliflower curry has freshly ground masala paste that enhances the flavor and makes it a great choice with rice or roti.
We eat a lot of curries and I am always looking forward to trying new recipes. Indian cuisine is a treasure for curry and different side dishes.
This subzi / sabzi can be eaten with rice or with roti / phulka. If given a choice my kid’s first choice would be to make Gobi Manchurian . But they love cauliflower in any recipe and get very excited when I buy them.
Why make this recipe?
This cauliflower subzi is very rich and flavorful. Hence the name for the dish is Shahi Gobhi which literally translates into Royal Cauliflower .
This shahi Gobi recipe uses a fresh masala paste made with aromatic spices. It tastes great with rice or roti. My boys love it with some fresh phulka / pulka smeared with ghee.
Both fresh and frozen cauliflower works for this recipe. Although I prefer to make this when I buy a fresh head of cauliflower. But I have made this several times with frozen as well.
This shahi gobhi is not a very spicy recipe as we use some yogurt and fresh cream. So this is definitely a kid-friendly option or a great choice to make for someone who does not eat spicy food.
Ingredients Needed
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes.
For the curry -
- Cauliflower - floret removed into bite size pieces.
- Onion - sliced
- Spices - Cardamom, cloves and bay leaf
- Tomato puree
- Yogurt - plain fresh yogurt . Homemade works the best!
- Green peas
- Fresh cream
- Honey
- Ghee or oil or both
- Salt
To be ground together - Masala paste
- Onion
- Garlic
- Ginger
- Whole spices - Cardamom, cloves, coriander seeds (dhania) , cumin seeds , bay leaf and cinnamon.
- Turmeric powder
- Chili powder
- Cashew nuts
Procedure to make Shahi Gobhi
- Grind all the ingredients mentioned under the masala paste into a smooth paste adding no water or very little water. Please look at the exact quantity of the spices in the recipe card below.
Remove the florets from the cauliflower and boil it in water until it is half cooked and has a bite to it. Do not make the cauliflower very mushy.
Add about a tablespoon of oil in a pan and saute the florets until they develop a light color. This step ensures that the cauliflower does not become mushy when we add it to the gravy.
In a wide pan, heat the oil or ghee. Add the sliced onions and fry until translucent. Now add the cardamoms, cloves, and bay leaf and sauté for 3-4 mins.
Add the ground masala paste and fry it until the oil leaves the sides of the pan. Also at this point, the masala will thicken and be very aromatic.
Now add the tomato puree and the whipped yogurt and mix well. Fry this mixture for 5 more minutes.
Add the peas, cauliflower, and salt and mix well. Add more water to the gravy if needed and let it simmer for about 8-10 mins.
Mix in the cream and then take the cauliflower curry off the flame. Do not boil after you add the cream. At the end add the honey and give a mix.
What to serve with shahi gobhi?
We love eating this cauliflower subzi with poori or pulka .
I also add a simple pulao like this peas pulao or Simple Jeera rice .
Expert Tips
- Choose fresh cauliflower to get the best flavor.
- Frying the semi-cooked cauliflower florets in the pan before adding it to the subzi ensures that the florets do not become mushy in the recipe.
- We can skip the cream or use a little milk instead in the end.
- I used frozen green peas and hence added it with the cauliflower as it cooks quickly. If using fresh green peas, then cook it before and then add to the shahi gobhi.
Yes, we can use frozen cauliflower to make this shahi gobhi subzi. Make sure to carefully cook the frozen cauliflower so that it does not become mushy.
Yes, we can skip the cream in the recipe altogether or use milk instead.
Yes, shahi gobhi curry can be frozen and then reheated. I would suggest freezing it in individual serving containers for easy thawing and reheating.
More Cauliflower recipes
Gobi Manchurian / Cauliflower Manchurian
Achari Gobhi / Cauliflower in pickling masala
Oven roasted Cauliflower
Cauliflower Kurma
Cauliflower Paratha
Recipe
Equipment
- ▢ pan
- ▢ spatula
- ▢ Blender
Ingredients
- ▢ 1 large Cauliflower
- ▢ 1 large Onion Sliced thinly
- ▢ 2 Cardamoms
- ▢ 2 Cloves
- ▢ 1 Bay leaf
- ▢ 1 cup Tomato puree 2 large tomatoes
- ▢ ¾ cup Yogurt Whisked
- ▢ ¾ cup Green peas
- ▢ 2 tablespoon Fresh cream
- ▢ 1 teaspoon Honey
- ▢ 3 tablespoon Ghee or oil or both
- ▢ to taste Salt
TO BE GROUND TOGETHER - MASALA PASTE
- ▢ 1 Onion Large
- ▢ 4 cloves Garlic
- ▢ 1 inch piece Ginger
- ▢ 2 Cardamom
- ▢ 3 Cloves
- ▢ 2 teaspoon Coriander seeds/dhania
- ▢ ½ teaspoon Cumin seeds
- ▢ 1 Bay leaf
- ▢ 1 stick Cinnamon
- ▢ ½ teaspoon Turmeric powder
- ▢ 1 teaspoon Chili powder
- ▢ 2 tablespoon Cashew nuts
Instructions
- Grind all the ingredients mentioned under the masala paste into a smooth paste adding no water or very little water.
- Remove the florets from the cauliflower and steam it until it is half cooked and has a bite to it. Do not make the cauliflower very mushy.
- Add about a tablespoon of oil in a pan and saute the florets until they develop a light color. This step ensures that the cauliflower does not become mushy when we add it to the gravy.
- In a wide pan, heat the oil or ghee. Add the sliced onions and fry until translucent. Now add the cardamoms, cloves and bay leaf and sauté for 3-4 mins.
- Add the ground masala paste and fry it until the oil leaves the sides of the pan. Also at this point, the masala will thicken and be very aromatic.
- Now add the tomato puree and the whipped yogurt and mix well. Fry this mixture for 5 more minutes.
- Add the peas, cauliflower, and salt and mix well. Add more water to the gravy if needed and let it simmer for about 8-10 mins.
- Mix in the cream and then take the subzi off the flame. Do not boil after you add the cream.
- Add the honey in the end and give a mix and serve hot!
Notes
- Choose fresh cauliflower to get the best flavor.
- Frying the semi cooked cauliflower florets in the pan before adding it to the subzi ensures that the florets do not become mushy in the recipe.
- We can skip the cream or use a little milk instead in the end.
- I used frozen green peas and hence added it with the cauliflower as it cooks quickly. If using fresh green peas, then cook it before and then add to the shahi gobhi.
- Can I use frozen cauliflower to make this curry? - Yes, we can use frozen cauliflower to make this shahi gobhi subzi. Make sure to carefully cook the frozen cauliflower so that it does not become mushy.
- Can we skip the cream in the shahi gobhi recipe? - Yes, we can skip the cream in the recipe altogether or use milk instead.
- Can this subzi be frozen? - Yes, shahi gobhi curry can be frozen and then reheated. I would suggest freezing it in individual serving containers for easy thawing and reheating.
Nutrition
More Curry , Poriyal and Subzi
- Yard Long Beans Curry | Karamani (Payathangai) Poriyal
- Kathirikai Kara Curry | Brinjal Poriyal
- Avarakkai Poriyal | Broad Beans Stir Fry
- Purple Cabbage Poriyal | Cabbage Curry With Coconut
Shahi Gobhi | Creamy Cauliflower Subzi
Equipment
- pan
- spatula
- Blender
Ingredients
- 1 large Cauliflower
- 1 large Onion Sliced thinly
- 2 Cardamoms
- 2 Cloves
- 1 Bay leaf
- 1 cup Tomato puree 2 large tomatoes
- ¾ cup Yogurt Whisked
- ¾ cup Green peas
- 2 tablespoon Fresh cream
- 1 teaspoon Honey
- 3 tablespoon Ghee or oil or both
- to taste Salt
TO BE GROUND TOGETHER – MASALA PASTE
- 1 Onion Large
- 4 cloves Garlic
- 1 inch piece Ginger
- 2 Cardamom
- 3 Cloves
- 2 teaspoon Coriander seeds/dhania
- ½ teaspoon Cumin seeds
- 1 Bay leaf
- 1 stick Cinnamon
- ½ teaspoon Turmeric powder
- 1 teaspoon Chili powder
- 2 tablespoon Cashew nuts
Instructions
- Grind all the ingredients mentioned under the masala paste into a smooth paste adding no water or very little water.
- Remove the florets from the cauliflower and steam it until it is half cooked and has a bite to it. Do not make the cauliflower very mushy.
- Add about a tablespoon of oil in a pan and saute the florets until they develop a light color. This step ensures that the cauliflower does not become mushy when we add it to the gravy.
- In a wide pan, heat the oil or ghee. Add the sliced onions and fry until translucent. Now add the cardamoms, cloves and bay leaf and sauté for 3-4 mins.
- Add the ground masala paste and fry it until the oil leaves the sides of the pan. Also at this point, the masala will thicken and be very aromatic.
- Now add the tomato puree and the whipped yogurt and mix well. Fry this mixture for 5 more minutes.
- Add the peas, cauliflower, and salt and mix well. Add more water to the gravy if needed and let it simmer for about 8-10 mins.
- Mix in the cream and then take the subzi off the flame. Do not boil after you add the cream.
- Add the honey in the end and give a mix and serve hot!
Notes
- Choose fresh cauliflower to get the best flavor.
- Frying the semi cooked cauliflower florets in the pan before adding it to the subzi ensures that the florets do not become mushy in the recipe.
- We can skip the cream or use a little milk instead in the end.
- I used frozen green peas and hence added it with the cauliflower as it cooks quickly. If using fresh green peas, then cook it before and then add to the shahi gobhi.
- Can I use frozen cauliflower to make this curry? - Yes, we can use frozen cauliflower to make this shahi gobhi subzi. Make sure to carefully cook the frozen cauliflower so that it does not become mushy.
- Can we skip the cream in the shahi gobhi recipe? - Yes, we can skip the cream in the recipe altogether or use milk instead.
- Can this subzi be frozen? - Yes, shahi gobhi curry can be frozen and then reheated. I would suggest freezing it in individual serving containers for easy thawing and reheating.
