Shahi Coconut Malai Gobhi — a stunning centerpiece for your holiday dinner that features a tandoori-marinated roasted cauliflower in a silky coconut gravy! With fresh winter veggies like methi and peas and a pomegranate and pistachio garnish, this is the ultimate dish for any get-together!

WATCH HOW TO MAKE SHAHI COCONUT MALAI GOBHI:

We’ll start by boiling a whole head of cauliflower until al dente. For the filling I wanted to do something with a hint of sweetness with some dried apricots, cranberries, and nuts. Carefully pipe this into the gobi and just look at how creamy that filling is from the paneer!

I’ve gone with a bold tandoori-inspired glaze for the cauliflower with the mustard oil, all the spices and, a rosy hue from the beetroot. Now, it’s ready to bake!

For a luscious sauce, I’ve gone with a coconut malai gravy that has a base of onions, aromatics, and cashews. Blend this and finish it with spices, coconut cream, and some winter veggies like methi and peas that add a burst of freshness to cut through the rich, silky gravy.

Brush the gobhi with some ghee and garnish with nuts, pomegranate, and gold varak for the perfect holiday crowd-pleaser!

If you like this, please try my other recipes:

• Lasagna Roll-Ups With Truffle Cream
• Herbed Olive & Pear Crinkle Cake
• Veggie Mexican Lasagna
• Mughlai Gobhi in Walnut Pomegranate Gravy

5 from 2 votes

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Shahi Coconut Malai Gobhi

Prep Time

45 mins

Cook Time

45 mins

 

Shahi Coconut Malai Gobhi — a stunning centerpiece for your holiday dinner that features a tandoori-marinated roasted cauliflower in a silky coconut gravy! With fresh winter veggies like methi and peas and a pomegranate and pistachio garnish, this is the ultimate dish for any get-together!

Course: Dinner, Lunch, Main Course

Cuisine: Fusion, Indian

Keyword: party

Custom Category: Dinner, Fusion, Indian Main Course, Lunch, Main Course

Servings: 8

Calories: 271 kcal

Author: Nidhi Bothra

Ingredients

Cauliflower:

• 1 medium cauliflower
• 1 bay leaves
• 2 cardamom pods
• 1 black cardamom pod
• 3 cloves
• 1 star anise
• 1 inch cinnamon sticks
• 1 tsp ghee
• 1 tsp salt

Filling:

• 3 tsp homemade cottage cheese (chenna)
• 1 tbsp cream cheese
• 1 tbsp cheese , any melty cheese
• 2 tbsp mixed nuts , I used cashews & pistachios
• 2 tbsp dry fruits , I have used apricots, figs and cranberries
• 1 tbsp cilantro
• 1/4 tsp salt
• 1/4 tsp black pepper

Tandoori Marinade:

• 2 tbsp hung curd or greek yogurt
• 2 tsp mustard oil
• 1 small beetroot , peeled and grated
• salt , to taste
• 1/2 tsp black salt
• 1 1/2 tsp red chili powder
• 1/2 tsp roasted cumin powder
• 1/2 tsp chaat masala
• 1/2 tsp kasoori methi
• 1/4 tsp garam masala

Gravy Base:

• 1 1/2 cup shallots (onions) , thinly sliced
• 1 bay leaves
• 1 inch cinnamon sticks
• 1 small mace (javitri)
• 3 cloves
• 2 pieces green cardamoms
• 20 pcs cashews
• 1 inch ginger
• 2-3 green chilies
• 3-4 cloves garlic
• 2 tsp oil , for sautéing onions
• 1 1/2 cup water , for boiling

Blending Ingredients:

• 1 cup yogurt

Gravy:

• 1 tbsp ghee
• 2 tbsp oil
• 2 tsp coriander powder
• 1 tsp kasoori methi
• 1 1/2 tsp sugar
• salt , to taste
• 1/2 tsp garam masala
• 1/4 cup water , for gravy
• 1/2 cup coconut milk , or use cream
• 1/2 cup milk

Sautéed Methi:

• 1 tbsp ghee , or oil
• 1 1/2 cup methi (fenugreek leaves) , finely chopped
• 1/2 cup peas , frozen or boiled

Garnish:

• pomegranate seeds
• pistachio , slivered

Instructions

1. To boil the cauliflower, start by heating water in a pot. Once the water is boiling, add in your whole spices, ghee, and salt. Mix gently. Only boil the cauliflower until it is about 80% done since it will finish cooking in the oven.
2. Then, strain your cauliflower, making sure to remove all of the whole spices. While your cauliflower is cooling, make your filling by mixing together all of your ingredients. Fill your piping bag with the filling and pipe as much of it as you can into the cauliflower from the bottom. Be careful not to break the cauliflower.
3. Transfer your cauliflower to a baking dish and, in another bowl, mix together all of the ingredients for your tandoori marinade. Generously brush your cauliflower with the marinade, making sure to cover all the exposed parts.

4. Before baking, pour a little bit of oil in your baking pan and swirl it around the bottom to make sure the cauliflower won’t stick. Bake it for 10 to 15 mins at 350°F / 175°C until it is golden brown and crispy.

5. While your cauliflower is baking, for your gravy, sauté your onions and whole spices for a few minutes. Add in your water and boil the onions until they are translucent and tender. Strain out the whole spices, and blend the mixture with your yogurt until it turns into a smooth gravy base.

6. In a pan, heat your ghee and oil and then add in your gravy base. Sauté this for a few minutes before adding in your spices. Let this cook down and then add in your water and cook it while covered. You’ll know that the gravy is almost done once oil separates on top. Once that happens, add in your coconut milk and milk and mix everything together. Let it come to a boil and then turn off the heat.
7. In another pot, heat some ghee or oil and sauté your methi and peas until they are cooked through. Pour your gravy into this pot and mix everything together. Your gravy is ready!
8. To assemble, pour half of your gravy into a serving dish and then place your cauliflower on top. Then add in the other half of your gravy around the sides and garnish with pomegranate seeds and pistachios. Your Shahi Malai Gobhi is ready, enjoy!

Recipe Video

Nutrition Facts

Shahi Coconut Malai Gobhi

Amount Per Serving

Calories 271 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 6g38%

Trans Fat 0.03g

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Cholesterol 18mg6%

Sodium 660mg29%

Potassium 593mg17%

Carbohydrates 25g8%

Fiber 6g25%

Sugar 11g12%

Protein 9g18%

Vitamin A 270IU5%

Vitamin C 45mg55%

Calcium 328mg33%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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