Gobi Musallam
Gobi Musallam is a very presentable north Indian dish for parties, dinners and for special occasions. Musallam is a mughal word meaning whole and this dish means a whole Gobi (cauliflower).
In this dish whole Cauliflower is first marinated and then cooked with spicy gravy and served quite exotic way. It is a nice change from the usual Gobi aloo ki sabzi and it is absolutely delicious and an interesting way to enjoy cauliflower.
In this dish whole Cauliflower is first marinated and then cooked with spicy gravy and served quite exotic way. It is a nice change from the usual Gobi aloo ki sabzi and it is absolutely delicious and an interesting way to enjoy cauliflower.
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Ingredients for marinade:
1 Head of cauliflower (Gobi) 1 Cup plain yogurt (thick yogurt preferred) 1 Teaspoon minced garlic 1 Teaspoon grated ginger ½ Teaspoon Cumin powder ½ Teaspoon turmeric powder ½ Teaspoon red chili powder ½ Teaspoon salt 1 Teaspoon tandoori powder (optional) Ingredients for gravy: 1 Large onion 1 Teaspoon minced garlic 1 Teaspoon grated ginger 1 Medium green chili – chopped 1 Medium ripe tomato – chopped 2 Tablespoon plain yogurt 2 Teaspoon coriander powder ½ Teaspoon red chili powder ½ Teaspoon turmeric powder ½ Teaspoon garam masala powder 1 Tablespoon broken raw cashew nuts (optional) Ingredients for Garnishing : 1 Medium onion – sliced in rings 2 Tablespoon chopped coriander leaves Few Sliced green chilies |
Cauliflower (Gobi)
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Directions:
1. Wash the cauliflower well. Remove the outer leaves from the cauliflower head.
2. Flip the cauliflower so the stem is facing up towards you. With a knife cut
around the core of the cauliflower leaving only a flattened portion at the base
so that cauliflower can sit comfortably.
1. Wash the cauliflower well. Remove the outer leaves from the cauliflower head.
2. Flip the cauliflower so the stem is facing up towards you. With a knife cut
around the core of the cauliflower leaving only a flattened portion at the base
so that cauliflower can sit comfortably.
Remove the outer leaves
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Cut around the core of cauliflower
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Cauliflower head
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In a pot boil the water
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3. In a pan boil enough water to cover cauliflower. Add ½ teaspoon turmeric
powder and salt in boiling water.
powder and salt in boiling water.
Add Turmeric powder & mix
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Add salt and mix
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4. Place the cauliflower head up in boiling water for about 5 minutes then turn it
around and let it boil for another 5 minutes. Boil the cauliflower for total
10 minutes, so that cauliflower is half cooked and crisp. Remove from water,
wipe dry and keep it aside. (Don’t over boil the cauliflower, it should remain
a bit solid and in shape. Overcooking will cause it to break apart)
around and let it boil for another 5 minutes. Boil the cauliflower for total
10 minutes, so that cauliflower is half cooked and crisp. Remove from water,
wipe dry and keep it aside. (Don’t over boil the cauliflower, it should remain
a bit solid and in shape. Overcooking will cause it to break apart)
Place the cauliflower in boiling water
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Pour water over Cauliflower
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Turn the Cauliflower to other side
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Boiled cauliflower
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5. In a bowl add yogurt, cumin powder, turmeric powder, red chili powder,
minced garlic, grated ginger, tandoori powder and salt and mix.
minced garlic, grated ginger, tandoori powder and salt and mix.
In a bowl add yogurt & other ingredients
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Marinade paste
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6. Apply the marinade paste on all sides of cauliflower evenly, turn the
cauliflower upside down then apply marinade paste inside the florets also.
7. Cover the cauliflower with a plastic food wrap and refrigerate for 2 hours or
as much as you can.
cauliflower upside down then apply marinade paste inside the florets also.
7. Cover the cauliflower with a plastic food wrap and refrigerate for 2 hours or
as much as you can.
Apply marinade paste over cauliflower
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Apply marinade paste over cauliflower
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plastic food wrap
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Cover the cauliflower with plastic wrap
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8. Heat 2 tablespoon of oil in a frying pan on medium heat. Add chopped onions
chopped garlic chopped, green chilies, chopped ginger and cashew nuts and
sauté for 6 to 7 minutes or until onions are translucent but not brown.
chopped garlic chopped, green chilies, chopped ginger and cashew nuts and
sauté for 6 to 7 minutes or until onions are translucent but not brown.
In a pan add oil, chopped onions and other ingredients and sauté
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Onions become translucent
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9. Add coriander powder, red chili powder, turmeric powder and mix and fry
for few seconds.
for few seconds.
Add coriander powder, turmeric powder & Red chili powder & mix
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Fry spices for few seconds
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10. Transfer the sautéed onion mix into a blender and grind. Add little water at
a time to lubricate the onions for grinding.
11. Add chopped tomatoes and grind it to a paste.
a time to lubricate the onions for grinding.
11. Add chopped tomatoes and grind it to a paste.
Grind Sautéed onion with other ingredients
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Add Tomatoes & Grind
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12. In the same pan onions were fried heat 2 tablespoon of oil.
Heat butter in a pan
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Transfer onion paste in the pan
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13. Transfer the onion paste in the pan also add the liquid of marinade which is
left after marinating the cauliflower and mix and let it cook, while frequently
stirring so that onion masala do not burn. If you wish add red food color and
mix. Onion masala might splatter while cooking, cover the pan and let it
cook.
left after marinating the cauliflower and mix and let it cook, while frequently
stirring so that onion masala do not burn. If you wish add red food color and
mix. Onion masala might splatter while cooking, cover the pan and let it
cook.
Let onion masala cook
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Cover the pan and cook
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14. In about 10 to 15 minutes all the water will evaporate and you will start
seeing the oil that means onion masala is done. Add 2 cups of water and salt
and let it cook for 10 to 15 minutes.
15. Once gravy become thick add garam masala and mix. Take the kasoori methi
leaves (fenugreek leaves) and crush in between your both palms and add to
gravy and mix and cook for few minutes.
seeing the oil that means onion masala is done. Add 2 cups of water and salt
and let it cook for 10 to 15 minutes.
15. Once gravy become thick add garam masala and mix. Take the kasoori methi
leaves (fenugreek leaves) and crush in between your both palms and add to
gravy and mix and cook for few minutes.
Masala is done
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Add water & salt and mix and cook
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Add Garam masala and mix
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16. Now place the marinated cauliflower head down in the gravy, with spoon pour the gravy over the cauliflower, cover the lid and turn the heat to low and let it cook for 5 minutes. In between open the lid and stir the gravy.
Gravy is ready
Pour gravy over Cauliflower
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Place marinated Gobi in the gravy
Cover the Pan with a lid
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17. Now open the lid and turn the cauliflower, top up. With the spoon pour the gravy over the top of the cauliflower cover the lid and cook for another 5 to 8 minutes or till cauliflower become tender and gravy become thicker turn the stove off. (Do not overcook the cauliflower it should maintain its shape)
Pour gravy over Cauliflower
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Cover the pan and cook
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18. Let the cauliflower cool down then first transfer the cauliflower in the plate then pour gravy on the top of the cauliflower and garnish it with green chilies, chopped coriander leaves and sliced onions.
Gobi Musllam is ready
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Gobi Musallam
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Slice Gobi and serve
Tip:
If you prefer you can bake the gobi (cauliflower) in the oven.
1. Preheat the oven on at 350 degree. Now place the marinated cauliflower upside down in a baking dish and pour the gravy over it. Cover the baking dish with aluminum foil and place the dish in the oven and bake it for 5 to 8 minutes.
2. Remove the aluminum foil and turn the cauliflower and with a spoon pour the gravy on the top of the cauliflower. Put the aluminum foil back on the cauliflower and place it back in the oven and cook it for another 5 to 8 minutes.
3. Turn the oven on boil for few minutes then remove it from the oven. Let the cauliflower cool down then transfer it into a serving plate and garnish it with cauliflower, coriander leaves and onions.
If you prefer you can bake the gobi (cauliflower) in the oven.
1. Preheat the oven on at 350 degree. Now place the marinated cauliflower upside down in a baking dish and pour the gravy over it. Cover the baking dish with aluminum foil and place the dish in the oven and bake it for 5 to 8 minutes.
2. Remove the aluminum foil and turn the cauliflower and with a spoon pour the gravy on the top of the cauliflower. Put the aluminum foil back on the cauliflower and place it back in the oven and cook it for another 5 to 8 minutes.
3. Turn the oven on boil for few minutes then remove it from the oven. Let the cauliflower cool down then transfer it into a serving plate and garnish it with cauliflower, coriander leaves and onions.
Place the marinated cauliflower in
the baking dish
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Pour the gravy over cauliflower
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Cover the dish with aluminum foil & place it in the oven
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Cauliflower is baked
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Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
Other recipes:
Gobi aloo ki sabzi Banigan ka bhurta
Gobi aloo with onion and garlic Aloo methi
Gobi ki bhurji Gajar methi
Gobi aloo ki sabzi Banigan ka bhurta
Gobi aloo with onion and garlic Aloo methi
Gobi ki bhurji Gajar methi
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