Guncha-O-Bahar (Cauliflower in an almond based gravy)



Awadhi cuisine is famous for its richness in its ingredients. Guncha-O-Bahar is a dish comprising of cauliflower dum-cooked in a rich gravy. I found this recipe in the Jiggs Kalra collection of recipes.
I was not sure if my boys would like it, but decided to give it a try. Surprisingly, they both liked it. I halved the quantity of the cauliflower used in the original recipe. However, I followed the measurement in the original recipe for the gravy.

Guncha-O-Bahar (Cauliflower in an almond based gravy)

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Side Dish
Cuisine Awadhi
Servings 4 serving


  • 250 gms Cauliflower florets
  • 1/2 teaspoon Turmeric powder powder
  • to taste Salt
  • 1 tablespoon Lemon juice
  • 1 litre Water

For the Marinade

  • 2 teaspoons Ginger paste
  • 2 teaspoons Garlic cloves paste
  • 1/2 teaspoon Chilli powder
  • to taste Salt
  • 50 ml Vinegar

For Dusting

  • 25 gms Gram flour / Besan
  • 1/4 teaspoon Cumin powder

For the Gravy

  • 6 tablespoons Ghee butter /Clarified
  • 1/3 cup Onion Chopped
  • 5 teaspoons Almond paste
  • 1/4 cup Tomato puree
  • 1 cup Yoghurt
  • 120 gms Khoya / Mawa
  • 1 teaspoon Coriander powder powder
  • 2 teaspoons Fennel powder
  • 1/2 teaspoon Chilli powder
  • 1/2 teaspoon Turmeric powder powder
  • to taste Salt
  • 1/2 teaspoon Garam masala powder
  • 1 teaspoon Saffron
  • 1 tablespoon Milk


  • Soak the saffron in warm milk and keep aside.
  • Take water, turmeric powder, salt and lemon juice in a pan.
  • When it comes to a rolling boil, add the cauliflower florets.
  • Cook for a few minutes.
  • Immediately drain and transfer to a bowl of cold water.
  • Drain and keep aside.
  • Mix the chilli powder, ginger-garlic pastes and salt with the drained florets.
  • Arrange in a shallow dish.
  • Pour the vinegar into the dish and mix well.
  • Keep aside for 15 minutes.Drain the excess marinade.
  • Mix the gramflour with cumin powder.
  • Dust the florets with this mixture.
  • Deep fry the florets till golden brown in colour.
  • Drain onto an absorbent paper.
  • Arrange the florets in a shallow baking dish.
  • Take the yoghurt in a bowl.
  • Add the khoya, coriander powder, fennel powder, turmeric powder, chilli powder and salt and blend well.
  • Preheat oven at 180C.
  • Heat ghee in a pan.
  • Add the chopped onion.
  • Saute till golden brown in colour.
  • Add the tomato puree and almond paste.
  • When the oil starts separating, add the yoghurt mixture.
  • Allow to cook till it attains a saucy consistency.
  • Add garam masala powder and mix well.
  • Switch off heat.
  • Pour the gravy over the arranged florets.
  • Sprinkle the saffron milk on top.
  • Cover the dish with an aluminium foil.
  • Bake for 8-10 minutes.
  • Remove foil and serve immediately with any Indian bread of your choice.
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