Indian Shahi Gobi Curry Recipe

Cauliflower: The main ingredient, cut into florets, providing a hearty base for the curry.

Ghee: Clarified butter that adds a rich, nutty flavor to the dish.

Onion: Finely chopped to form the base of the curry sauce.

Ginger-garlic paste: A blend of ginger and garlic that adds depth and aroma.

Tomato puree: Provides a tangy and slightly sweet flavor to the curry.

Heavy cream: Adds creaminess and richness to the sauce.

Turmeric powder: A spice that gives the curry its vibrant yellow color and earthy flavor.

Coriander powder: Adds a citrusy and slightly sweet flavor to the curry.

Garam masala: A blend of spices that adds warmth and complexity.

Salt: Enhances the flavors of all the ingredients.

Cilantro: Freshly chopped for garnish, adding a burst of color and freshness.

When sautéing the onions in ghee, ensure they reach a deep golden brown color. This step is crucial as it develops a rich, caramelized flavor base for the curry. Additionally, when adding the ginger-garlic paste, make sure to cook it until the raw smell disappears, enhancing the overall depth of the dish.

• cauliflower - Substitute with broccoli: Broccoli has a similar texture and can absorb the flavors of the curry well.

• ghee - Substitute with butter: Butter provides a similar richness and flavor profile.

• ghee - Substitute with coconut oil: Coconut oil adds a unique flavor and is a good option for those avoiding dairy.

• onion - Substitute with shallots: Shallots have a milder flavor and can be used in the same quantity.

• ginger-garlic paste - Substitute with freshly minced ginger and garlic: Freshly minced ginger and garlic can provide a more robust flavor.

• tomato puree - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar texture and flavor.

• heavy cream - Substitute with coconut milk: Coconut milk offers a creamy texture and is a good dairy-free alternative.

• heavy cream - Substitute with cashew cream: Cashew cream provides a rich and creamy texture, suitable for those avoiding dairy.

• turmeric powder - Substitute with saffron: Saffron can provide a similar color and a unique flavor.

• coriander powder - Substitute with cumin powder: Cumin powder offers a different but complementary flavor profile.

• garam masala - Substitute with curry powder: Curry powder can provide a similar blend of spices.

• cilantro - Substitute with parsley: Parsley can be used as a garnish and offers a fresh flavor.

• Allow the Indian Shahi Gobi Curry to cool completely before storing. This helps prevent condensation, which can lead to a watery curry.

• Transfer the cooled curry into an airtight container. Make sure the container is appropriately sized to minimize air space, which can affect the freshness.

• Label the container with the date of preparation. This helps you keep track of how long the curry has been stored.

• Store the container in the refrigerator if you plan to consume the curry within 3-4 days. The heavy cream in the curry can spoil if left for too long.

• For longer storage, place the container in the freezer. The curry can be frozen for up to 2-3 months without losing its flavor and texture.

• When ready to reheat, thaw the curry in the refrigerator overnight. This slow thawing process helps maintain the integrity of the cauliflower florets.

• Reheat the curry on the stovetop over medium heat, stirring occasionally to ensure even heating. You may need to add a splash of water or cream to restore its original consistency.

• Garnish with fresh cilantro before serving to revive its vibrant flavor and appearance.

• Avoid reheating the curry multiple times, as this can degrade the quality and taste. Reheat only the portion you plan to consume.

• If you notice any off smells, discoloration, or unusual textures, it's best to discard the curry to avoid any risk of foodborne illness.

• Stovetop Method:

  1. Place a non-stick pan over medium heat.
  2. Add a splash of water or heavy cream to the pan to prevent sticking.
  3. Add the leftover Indian Shahi Gobi Curry to the pan.
  4. Stir occasionally to ensure even heating.
  5. Cook for about 5-7 minutes or until the cauliflower is heated through.
  6. Garnish with fresh cilantro before serving.

• Microwave Method:

  1. Transfer the Indian Shahi Gobi Curry to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap with a few holes for steam to escape.
  3. Heat on medium power for 2-3 minutes.
  4. Stir the curry halfway through to ensure even heating.
  5. Continue heating in 1-minute intervals if needed, until the cauliflower is hot.
  6. Garnish with fresh cilantro before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the Indian Shahi Gobi Curry to an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for about 15-20 minutes or until the cauliflower is heated through.
  5. Stir halfway through the reheating process for even heating.
  6. Garnish with fresh cilantro before serving.

• Instant Pot Method:

  1. Set the Instant Pot to the sauté mode.
  2. Add a splash of water or heavy cream to the pot.
  3. Add the leftover Indian Shahi Gobi Curry.
  4. Stir occasionally to ensure even heating.
  5. Heat for about 5-7 minutes or until the cauliflower is hot.
  6. Garnish with fresh cilantro before serving.

• Large pan: Used for cooking the curry and sautéing the ingredients.
• Spatula: Essential for stirring and mixing the ingredients.
• Knife: Needed for chopping the onions and cilantro.
• Cutting board: Provides a surface for chopping the vegetables.
• Measuring spoons: Used to measure out the spices and ghee accurately.
• Measuring cup: Used to measure the tomato puree and heavy cream.
• Lid: To cover the pan while the cauliflower cooks and becomes tender.
• Serving spoon: For serving the curry once it’s ready.

Prep ingredients in advance: Chop the onions and cauliflower ahead of time to streamline the cooking process.

Use store-bought ginger-garlic paste: Save time by using pre-made ginger-garlic paste instead of making it from scratch.

Opt for canned tomato puree: Using canned tomato puree can cut down on prep time.

Cook in a large batch: Make a larger quantity of Shahi Gobi Curry and store leftovers for quick meals later.

Use a food processor: Speed up chopping by using a food processor for the onions and other vegetables.