• Prep Time
    15 minutes
  • Cook Time
    30 Minutes
  • Serving
  • View

Gobi Pasanda is a saucy, creamy, and mildly spiced culinary delight. Pasanda originated in the 16th century and was a staple at the courts of Mughal Emperors. The royalness of this dish lies in the making of this smooth and aromatic curry. 

Do try this recipe and give “Gobhi” a shahi makeover.



    How to make Shahi gobi pasanda at home

    Step 1

    Wash cauliflower florets thoroughly in warm water and halve the potato into two pieces.

    Step 2

    Take a bowl and add curd, ginger paste, cashew paste, cinnamon powder, cloves powder, cardamom powder, coriander powder, cumin powder, and salt to make a fine paste.

    Step 3

    Heat oil in a pan and shallow-fry cauliflower florets in medium flame and keep aside.

    Step 4

    Use the same oil to fry the pre-prepared curd paste and cook it till oil leaves from the side.

    Step 5

    After that add milk to it and cook it for some time.

    Step 6

    Once the gravy thickens, add Cauliflower and potatoes to it. Toss them properly to coat them well.

    Step 7

    After that add garam masala powder and cook on a low flame till the milk is absorbed and veggies are cooked.

    Step 8

    Finally pour some fresh cream and mix well. Garnish it with cashews, mint leaves, and green chili.

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