Go Back
–+ servings
cauliflower and peas subzi
Print Recipe
5 from 17 votes

Shahi Gobhi | Creamy Cauliflower Subzi

Shahi Gobi 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.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Side Dishes
Cuisine: Indian, North Indian
Diet: Vegetarian
Servings: 6 people
Calories: 221kcal
Author: Sandhya Ramakrishnan

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

Expert tips and Frequently asked questions - 
  • 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

Calories: 221kcal | Carbohydrates: 24g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 81mg | Potassium: 825mg | Fiber: 7g | Sugar: 10g | Vitamin A: 564IU | Vitamin C: 84mg | Calcium: 113mg | Iron: 3mg