Achari Gobi Musallam

Name: Achari Gobi Musallam
Cuisine: American
Ingredients: 1 medium size whole cauliflower; 1 inch cinnamon stick; 2-3 cardamoms; 4-5 cloves; 2 bay leaves; 1 mace; pinch salt; pinch nutmeg powder; 1 star anise; Marination -; 1 cup yoghurt; to taste salt; 1 tsp. ginger-garlic paste; 1/2 tsp. turmeric powder; 1 tsp. red chilli powder; 1 tsp. coriander-cumin powder; 1/2 tsp. garam masala powder; 1 tbsp. pickle; Gravy -; 2 tbsp. oil / ghee; 1 onion, chopped; 1 tomato, chopped; 1 tsp. ginger-garlic paste; 1/2 tsp. turmeric powder; to taste salt; 1 tsp. red chilli powder; 1 tsp. coriander-cumin powder; 1/2 tsp. garam masala powder; 10-12 almonds (soaked for 10-15 minutes; 1 tsp. kasuri methi (dry fenugreek leaves), crushed

Bethica Das @kitchen_flavours

Sharjah (UAE)

Got bored of the same Aloo-Gobi Sabzi (Potato-Cauliflower Curry)? Then try Gobi 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.
I gave a twist to the original recipe by adding some bottled pickle masala to give an achari flavour. This exotic dish is very delicious and can be enjoyed with naan, tandoori roti, roomali roti, jeera rice, pulao or plain Biryani. #goldenapron

Bethica Das @kitchen_flavours

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Ingredients

1medium size whole cauliflower
1 inch cinnamon stick
2-3cardamoms
4-5cloves
2bay leaves
1mace
pinchsalt
pinchnutmeg powder
1star anise
Marination -
1 cupyoghurt
to tastesalt
1 tsp.ginger-garlic paste
1/2 tsp.turmeric powder
1 tsp.red chilli powder
1 tsp.coriander-cumin powder
1/2 tsp.garam masala powder
1 tbsp.pickle
Gravy -
2 tbsp.oil / ghee
1onion, chopped
1tomato, chopped
1 tsp.ginger-garlic paste
1/2 tsp.turmeric powder
to tastesalt
1 tsp.red chilli powder
1 tsp.coriander-cumin powder
1/2 tsp.garam masala powder
10-12almonds (soaked for 10-15 minutes
1 tsp.kasuri methi (dry fenugreek leaves), crushed
as neededcoriander leaves, sliced almonds and onion rings to garnish

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Steps

1

Wash the cauliflower and cut off the leaves and the hard stem. Do 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, salt, turmeric powder and nutmeg powder.
3

Add the whole cauliflower & simmer for 4-5 minutes on one side. Flip it over and simmer for another 4-5 minutes on the other side too. Drain and keep aside.
4

Mix together yoghurt, ginger-garlic paste, all powdered spices & pickle.
5

Rub it all over the cauliflower and marinate for 2 hours.
6

Heat oil in a pan and saute the onions till light brown. Add the tomatoes and saute till it is slightly mashed.
7

Add the ginger-garlic paste, almonds & the dry spices mixed some water. Saute till the oil separates. Cool and blend.
8

Transfer the onion paste and the leftover marinade to the pan and gently simmer till almost reduced. Add the kasuri methi and mix well.
9

Add 1 cup water and gently place the marinated cauliflower and cook, covered on a low flame for 20 minutes. Halfway through, flip it over and cook the other side too.
10

Serve, garnished with coriander leaves, onion rings & chopped almonds.