Gobhi Musallam

Name: Gobhi Musallam
Total time: 1500 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 1 small size whole cauliflower; 1 inch cinnamon stick; 2 cardamoms; 4 cloves; 1-2 bay leaves; 1/2 mace; to taste salt and red chilli powder; pinch nutmeg powder; 1 star anise; 2 tbsp oil; 1 tbsp ghee; 1 onion chopped; 1 tomato chopped; 1 tsp ginger garlic paste; 1/2 tsp turmeric powder; 1 tsp coriander cumin powder; 1/2 tsp garam masala powder; 1/4 cup almond paste; 1 tsp. kasuri methi crushed; 2 tsp coriander leaves; 4-5 sliced almonds; as needed onion rings

Bethica Das @kitchen_flavours

Sharjah (UAE)

#winter21 - Got bored of the same Aloo-Gobhi Sabzi (Potato-Cauliflower Curry)? Then try Gobhi Musallam, which is the vegetarian version of the shahi Mughlai dish of Murgh Musallam. In this recipe, whole cauliflower is marinated in a yoghurt based sauce and cooked in a smooth & delicately flavoured rich gravy.

However, I skipped the marination part and directly cooked the parboiled cauliflower in a makhani sauce. This exotic and yummy dish is a great party recipe and can be enjoyed with naan, tandoori roti, roomali roti, jeera rice, pulao or plain Biryani. You can also use this elegant dish as a centerpiece during special occasions.

Bethica Das @kitchen_flavours

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Ingredients

25 minutes

3-4 servings

1small size whole cauliflower
1 inch cinnamon stick
2cardamoms
4cloves
1-2bay leaves
1/2mace
to tastesalt and red chilli powder
pinchnutmeg powder
1star anise
2 tbspoil
1 tbspghee
1onion chopped
1tomato chopped
1 tspginger garlic paste
1/2 tspturmeric powder
1 tspcoriander cumin powder
1/2 tspgaram masala powder
1/4 cupalmond paste
1 tsp.kasuri methi crushed
2 tspcoriander leaves
4-5sliced almonds
as neededonion rings

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Steps

25 minutes

1

Wash the cauliflower and cut off the leaves and the hard stem. Be careful not to break the florets. Handle extremely gently in the entire cooking process.
2

In a deep pan boil sufficient water along with bay leaves, cardamoms, cinnamon, cloves, star anise, mace, nutmeg powder and a pinch of salt, turmeric powder & chili powder. Drop in the whole cauliflower and simmer for 4-5 minutes on one side. Flip it over carefully and simmer the other side for another 4-5 minutes. Drain and keep aside.
3

For the gravy - Heat oil and ghee in a pan. Sauté the onion till light brown. Add the tomatoes and continue to sauté till it is nicely mashed.
4

Add the ginger-garlic paste and all the dry spices (except kasuri methi) mixed with some water. Sauté till the oil separates. Now add the almond paste and kasuri methi. Give it a stir.
5

Add 1 cup water and bring it to a boil. Gently place the cauliflower over the gravy. Cover and simmer on a low flame for 4-5 minutes. Keep spooning the gravy over the cauliflower at intervals. Gently flip it over and simmer, covered for a further 4-5 minutes or till the gravy thickens slightly and the oil separates.
6

Transfer on a serving dish and garnish with coriander leaves. Serve as a side dish with any type of rice or Indian bread.