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Malai gobhi paneer

Dish out and serve hot with nans, roti or pulao. NOTE: Cauliflower florets should be cooked well and remain intact, it should not be mushy.

Farrukh Aziz


  1. 1 Cauliflower medium
  2. 200 gms Paneer (cut in cubes)
  3. 250 ml Fresh cream (I used Amul cream)
  4. 1 tsp Cumin seeds
  5. 1 inch Cinnamon stick
  6. 1 Bay leaf
  7. a big pinch Hing (asafoetida)
  8. 5 cloves Garlic (finely chopped)
  9. 1 inch Ginger (grated)
  10. 1 Tomato medium chopped
  11. 2 tbsps Tomato puree
  12. 1 Green chili chopped (you can add more if preferred too hot)
  13. 1 tsp chili powder Red
  14. ½ tsp Turmeric
  15. 1 tsp Coriander powder
  16. 1 tsp Garam masala powder
  17. Salt as per taste
  18. 1 tsp Sugar
  19. 2 tsps Lemon juice
  20. 2 tbsps Oil
  21. 2 cups water Warm


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    In a heavy bottom pan or kadhai, heat oil. Add cumin, bay leaf and cinnamon, fry for few seconds.

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    Add pinch of hing.

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    Add garlic, ginger, green chilies and fry for few seconds

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    Add cauliflower florets and sauté well for few minutes on high heat

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    Add tomatoes, red chili powder, turmeric, coriander powder and tomato puree, sauté well

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    Add half cup of warm water, cover and reduce the heat to low

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    Cook till cauliflower is around 90% done.

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    Add salt, sugar, lemon juice, garam masala powder and mix.

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    Finally add paneer cubes and cream, simmer for another 3-4 minutes or till cauliflower is done

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