---
title: "Gobi Musallam Recipe (Whole Roasted Cauliflower Curry)"
url: https://www.whiskaffair.com/gobi-mussalam-recipe/
date: 2025-05-22
modified: 2026-09-01
lang: en
author: "Neha Mathur"
description: "Gobi Musallam is a delicious Mughlai-style dish where whole cauliflower is dunked in a rich and creamy curry. Make it using my easy traditional recipe (vegetarian)."
categories:
  - "Indian"
  - "Veg Curries"
image: https://www.whiskaffair.com/wp-content/uploads/2025/05/Easy-Gobi-Musallam_.jpg
word_count: 1694
---

# Gobi Musallam Recipe (Whole Roasted Cauliflower Curry)

Gobi musallam is a rich North Indian curry made by roasting a **whole cauliflower head (gobi)** in oil and simmering it in a **spiced onion-tomato gravy enriched with yogurt, cream, and nuts**.

The dish is inspired by **Mughlai cuisine**, known for its luxurious gravies and slow-cooking methods. It is commonly served with **naan, roti, or jeera rice** and makes an impressive vegetarian centerpiece for festive meals or dinner parties.

Here are some more gobi recipes that you must try: [Aloo gobi](https://www.whiskaffair.com/aloo-gobi-recipe/), [gobi paratha](https://www.whiskaffair.com/gobhi-ka-paratha-cauliflower-flatbread/), and [achari gobhi](https://www.whiskaffair.com/achari-gobhi/).

![A bowl of Gobi Musallam features whole cauliflower covered in a creamy, orange-colored curry sauce, garnished with fresh cilantro, served with naan bread and green chili on the side.](https://www.whiskaffair.com/wp-content/uploads/2025/05/Gobi-Musallam-Curry-Recipe.jpg)

## Quick Look: Gobi Musallam

**Prep Time:** 10 minutes
**Cook Time:** 40 minutes
**Total Time:** 50 minutes
**Servings:** 6 people
**Calories:** Approx. 215 per serving
**Dietary Info:** Vegetarian. Can be easily made gluten-free (skip the flour whisked into the yogurt).
**Skill Level:** Medium
**Tools Needed:** Large pot for blanching, large pan with a tight-fitting lid, blender for cashew paste.

## Table of Contents
- Quick Look: Gobi Musallam- What Is Gobi Musallam?- Ingredients- How To Make Gobi Musallam- Serving Suggestions- Storage Suggestions- Other North Indian Curry Recipes We Recommend- Gobi Musallam Recipe (Whole Roasted Cauliflower Curry) Recipe

## What Is Gobi Musallam?

The Mughal word **“musallam”** means whole, and **gobi** means cauliflower. This **gobi musallam curry** is made without cutting the cauliflower into small florets; the entire head is cooked and served whole.

Unlike everyday cauliflower curries like **aloo gobi**, gobi musallam is cooked whole and served intact, giving it its signature appearance. This curry is rich, buttery, and fantastic for special meals.

I love making this dish when I want something that feels a little royal but is still easy to prepare at home. The cauliflower slowly absorbs the creamy Mughlai-style gravy, making every bite flavorful and comforting.

This recipe is vegetarian and can be easily made gluten-free. You can easily double or triple the recipe, too. Just make sure not to use large heads of cauliflower. Instead, use multiple small heads.

## Ingredients

- **Cauliflower** - This recipe uses an entire cauliflower head. It is blanched, shallow-fried, and then added to the gravy. Select a small or medium-sized cauliflower head. Using a whole cauliflower makes it unique, but if you prefer, you can cut it into florets and add them to the makhani sauce.

- **Oil** **and Butter** - I used oil and butter to prepare the gobi musallam gravy. Adding butter adds a slight richness, which enhances the flavor, too. You can also use ghee (clarified butter) instead of butter or make the entire curry in oil.

- **Green Bell Pepper (Capsicum) **- Finely chopped capsicum adds texture and taste to the gravy.

- **Whole Spices** - You will need bay leaves (tejpatta), black peppercorns (kali mirch), green cardamoms (hari elaichi), cumin seeds, and dry red chilies.

- **Cashew ****Nut Paste** - This is my favorite ingredient for adding creaminess to my rich gravies. Soak the cashews in hot water for 10 to 15 minutes, then blend them into a smooth paste.

- **Spice Powders** - To add a little more color and flavor, I used basic spice powders such as coriander powder, Kashmiri red chili powder, garam masala, turmeric powder, and [roasted cumin powder](https://www.whiskaffair.com/how-to-make-cumin-powder/). I prefer Kashmiri red chili powder, which adds a nice red color to the gravy without making it too spicy. You can also add regular red chili powder, but then add only 1 tsp.

- **Unsweetened** **Heavy Cream** **and Plain Yogurt** **(Dahi, Curd)** - Cream and yogurt make the gravy creamier. They also settle down the overpowering taste of the spices.

- **Others **- You will also need salt, red onions, fresh ginger, garlic, green chilies, fresh tomatoes, Kasoori methi (dried fenugreek leaves), freshly squeezed lime juice, and cilantro (fresh coriander leaves) to make this gobi musallam recipe.

## How To Make Gobi Musallam

### Blanch The Gobhi

**Step 1:** Bring a large pot of water to a rolling boil over medium heat.

![Water boiling in a pan.](https://www.whiskaffair.com/wp-content/uploads/2025/05/Gobi-Musallam-Recipe-Step-1.jpg)

**Step 2:** Once it comes to a boil, add 2 teaspoons of salt and a whole cauliflower head (head-side up).

![Salt and whole cauliflower head added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2025/05/Gobi-Musallam-Recipe-Step-2.jpg)

**Step 3:** Cover the pot with a lid and cook for 8-10 minutes until the cauliflower is slightly tender. Don't overcook; otherwise, it will become mushy.

![Pan covered with a lid.](https://www.whiskaffair.com/wp-content/uploads/2025/05/Gobi-Musallam-Recipe-Step-3.jpg)

**Step 4:** Drain the water and wipe the cauliflower using a kitchen towel.

![Wiping the cooked cauliflower head with a kitchen towel.](https://www.whiskaffair.com/wp-content/uploads/2025/05/Gobi-Musallam-Recipe-Step-4.jpg)

### Shallow Fry The Cauliflower

**Step 5:** Heat 2 tablespoons of butter and 3 tablespoons of oil in a large pan over high heat.

![Butter and oil heating in a pan.](https://www.whiskaffair.com/wp-content/uploads/2025/05/Gobi-Musallam-Recipe-Step-5.jpg)

**Step 6:** Once they are hot, add the cauliflower, head-side down, and fry over high heat until golden brown (5-6 minutes). Slightly turn the cauliflower on its sides while frying. Drain on a plate and keep aside.

![Cauliflower head roasted in butter and oil.](https://www.whiskaffair.com/wp-content/uploads/2025/05/Gobi-Musallam-Recipe-Step-6.jpg)

### Make The Curry

**Step 7:** To the same pan, add the following ingredients and let them crackle for 4-5 seconds.

- 2 whole bay leaves

- 2-3 whole black peppercorns

- 2 whole green cardamoms

- 1 tsp cumin seeds

- 2-3 broken dry red chilies

![Whole spices added to hot oil in the pan.](https://www.whiskaffair.com/wp-content/uploads/2025/05/Gobi-Musallam-Recipe-Step-7.jpg)

**Step 8:** Add the following ingredients to the pan and cook until the onions are nicely browned (8-10 minutes), stirring frequently.

- 1 cup chopped red onions

- 2 teaspoons chopped ginger

- 2 teaspoons chopped garlic

- 2 teaspoons chopped green chilies

![Onion, ginger, garlic and green chilies added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2025/05/Gobi-Musallam-Recipe-Step-8.jpg)

**Step 9:** Add 1 cup of chopped tomatoes and cook for another 4-5 minutes.

![Tomatoes added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2025/05/Gobi-Musallam-Recipe-Step-9.jpg)

**Step 10:** Now add the following ingredients and cook until the oil starts to separate from the sides of the pan (3-4 minutes), stirring continuously.

- 2 teaspoons coriander powder

- 1/2 tsp turmeric powder

- 2 teaspoons Kashmiri red chili powder

- 1/2 tsp roasted cumin powder

- 1 tsp salt

![Spice powders added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2025/05/Gobi-Musallam-Recipe-Step-10.jpg)

**Step 11:** Add the following ingredients to the pan and bring the curry to a boil.

- 1/2 cup finely chopped green bell peppers

- 1/2 cup plain yogurt (whisked with 1 tsp all-purpose flour)

- 1/4 cup cashew nut paste

- 1 cup water

![Yogurt, bell peppers, cashew paste and water added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2025/05/Gobi-Musallam-Recipe-Step-11.jpg)

**Step 12:** Add the following ingredients and mix well.

- 1/4 cup unsweetened heavy cream

- 1 tbsp Kasuri methi

- 1/2 tsp garam masala powder

- 1 tsp freshly squeezed lime juice

![Cream, kasuri methi, garam masala powder added to the pan.](https://www.whiskaffair.com/wp-content/uploads/2025/05/Gobi-Musallam-Recipe-Step-12.jpg)

**Step 13:** Check for salt and add more if required. Reduce the heat to low. Transfer the fried cauliflower to the pan and coat it with the curry.

![Roasted cauliflower coated with the gravy in the pan.](https://www.whiskaffair.com/wp-content/uploads/2025/05/Gobi-Musallam-Recipe-Step-13.jpg)

**Step 14:** Cover the pan with a tight-fitting lid and cook for 12-15 minutes, until the cauliflower is tender. Stir the gravy a few times while cooking. Garnish gobi musallam with 2 tablespoons of chopped cilantro and serve.

![Ready gobi musallam garnished with chopped cilantro.](https://www.whiskaffair.com/wp-content/uploads/2025/05/Gobi-Musallam-Recipe-Step-14.jpg)

## Serving Suggestions

To serve, transfer the cauliflower head to the center of the serving bowl using 2 large spoons. Pour the gravy on the side. Keep a knife and a fork to cut the cauliflower into pieces.

Gobi musallam can be served with Indian bread such as [naan](https://www.whiskaffair.com/naan/), [tandoori roti](https://www.whiskaffair.com/tandoori-roti-recipe/), [missi roti](https://www.whiskaffair.com/missi-roti/), phulka, [plain tawa paratha](https://www.whiskaffair.com/tawa-paratha-recipe/), [lachha paratha](https://www.whiskaffair.com/laccha-paratha-multi-layered-indian-flat-bread/), or any other Indian bread that you prefer.

It also tastes great with steamed rice, [jeera rice](https://www.whiskaffair.com/jeera-rice-recipe-zeera/), [peas pulao](https://www.whiskaffair.com/matar-pulao-peas-pulao/), or any other lightly spiced pulao recipe.

Serve roasted papad, sliced onions, and lemon wedges on the side. A flavorful raita will complete the meal.

## Storage Suggestions

Gobi musallam will last in the fridge for **2 to 3 days **when stored in an airtight container. Reheat it in a pan or in the microwave until it's nice and warm before serving.

If you find the curry has thickened while refrigerating, add water and heat it thoroughly.

Also, reheat only the amount you want to serve. Reheating repeatedly can reduce its shelf life.

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## Other North Indian Curry Recipes We Recommend

[![Soya Chaap Curry is a delicious vegetarian gravy made using Soyabean Chaap. It can be made in various ways but sharing my favorite way to make it today. Here is how to make it.](https://www.whiskaffair.com/wp-content/uploads/2020/03/Soya-Chaap-Curry-1-3-600x800.jpg)](https://www.whiskaffair.com/soya-chaap-curry-recipe/)Veg Curries

### Soya Chaap Curry
[![Made using fresh paneer and green peas, matar paneer is one of the most popular Indian curries. This creamy and spicy curry is made by simmering peas and paneer in an onion-tomato-based gravy. Make it for special occasions or everyday meals, it's going to be a hit always (gluten-free, can be made vegan)](https://www.whiskaffair.com/wp-content/uploads/2020/09/Matar-Paneer-2-3-600x800.jpg)](https://www.whiskaffair.com/matar-paneer-recipe/)Veg Curries

GFIndian Gluten Free
### Dhaba Style Matar Paneer Curry
[![Guava Curry (Amrood Ki Sabji) is a unique Rajasthani curry made using ripe guava. This sweet, spicy, sour curry pairs perfectly with Indian bread or steamed rice. Here is how to make it.](https://www.whiskaffair.com/wp-content/uploads/2018/07/Amrood-Ki-Sabji-2-3-600x800.jpg)](https://www.whiskaffair.com/amrood-ki-sabzi-recipe/)Veg Curries

### Guava Curry Recipe (Amrood Ki Sabji)
[![A bowl of Kashmiri Rajma curry garnished with fresh cilantro, placed on a rustic burlap mat with lemon wedges and red chili peppers nearby.](https://www.whiskaffair.com/wp-content/uploads/2017/11/Kashmiri-Rajma-Masala-Curry-2-3-600x800.jpg)](https://www.whiskaffair.com/kashmiri-rajma-masala-authentic-recipe/)Veg Curries

### Kashmiri Rajma Curry Recipe

![A bowl of Gobi Musallam features whole cauliflower covered in a creamy, orange-colored curry sauce, garnished with fresh cilantro, served with naan bread and green chili on the side.](https://www.whiskaffair.com/wp-content/uploads/2025/05/Easy-Gobi-Musallam_-150x150.jpg)

[ Print Recipe](https://www.whiskaffair.com/wprm_print/gobi-musallam-recipe-whole-roasted-cauliflower-curry)

- 5 from 2 votes

## Gobi Musallam Recipe (Whole Roasted Cauliflower Curry)

**Gobi Musallam** is a delicious Mughlai-style dish where whole cauliflower is dunked in a rich and creamy curry. Make it using my easy traditional recipe.

Prep Time10 minutes minsCook Time40 minutes minsTotal Time50 minutes mins

Course: Main CourseCuisine: Indian, North IndianDiet: Vegetarian
Servings: 6 people
Calories: 215kcal
Author: [Neha Mathur](https://www.whiskaffair.com/about-me/)

### Ingredients
1 small head cauliflower (phool gobi)- 2 teaspoons salt- 2 tablespoons butter salted or unsalted- 3 tablespoons oil- 2 whole bay leaves (tejpatta)- 2-3 whole black peppercorns (kali mirch)- 2 whole green cardamoms (hari elaichi)- 1 teaspoon cumin seeds- 2-3 dry red chilies broken into small pieces- 1 cup chopped red onions- 2 teaspoons chopped ginger- 2 teaspoons chopped garlic- 2 teaspoons chopped green chilies- 1 cup chopped tomatoes- 2 teaspoons coriander powder- ½ teaspoon turmeric powder- 2 teaspoons Kashmiri red chili powder- ½ teaspoon roasted cumin powder- ½ cup finely chopped green bell pepper (capsicum)- ½ cup yogurt (dahi, curd) whisked with 1 tsp all-purpose flour- ¼ cup cashew nut paste- ¼ cup unsweetened heavy cream- 1 tablespoon Kasuri methi- ½ teaspoon garam masala powder- 1 teaspoon freshly squeezed lime juice- 1 teaspoon salt or to taste- 2 tablespoons chopped cilantro (fresh coriander leaves)US Customary - Metric

### Instructions

#### Blanch The Gobhi
- Bring a large pot of water to a rolling boil over medium heat.- Once it comes to a boil, add salt and a whole cauliflower head (head side up).- Cover the pot with a lid and cook for 8-10 minutes until the cauliflower is slightly tender.- Don’t overcook otherwise it will become mushy.- Drain the water and wipe the cauliflower using a kitchen towel.
#### Shallow Fry The Cauliflower
- Heat butter and oil in a large pan over high heat.- Once they are hot, add the cauliflower, head side down, and fry on high heat until it turns golden brown in color (5-6 minutes).- Slightly turn the cauliflower on its sides while frying.- Drain on a plate and keep aside.
#### Make The Curry
- To the same pan, add bay leaves, peppercorns, cardamoms, cumin seeds, and dry red chilies, and let them crackle for 4-5 seconds.- Add onions, ginger, garlic, and green chilies, and fry until the onions are nicely browned (8-10 minutes), stirring frequently.- Add tomatoes and cook for another 4-5 minutes.- Now add coriander powder, turmeric powder, chili powder, cumin powder, and salt, and cook until oil starts to separate from the sides of the pan (3-4 minutes), stirring continuously.- Add green bell pepper, yogurt, cashew nut paste, and 1 cup of water, and bring the curry to a boil.- Add cream, Kasuri methi, garam masala powder, and lime juice and mix well.- Check for salt and add more if required- Reduce the heat to low.- Transfer the fried cauliflower to the pan and coat it with the curry.- Cover the pan with a tight-fitting lid and cook for 12-15 minutes until the cauliflower is nicely cooked. Stir the gravy a few times while cooking.- Garnish with cilantro and serve.

### Video

### Notes
The whole cauliflower is what makes it unique, but in case you do not like to put whole cauliflower, you can cut it into florets and add in the makhani sauce too
To make cashew nut paste, soak the cashews in hot water for 10 to 15 minutes and then grind them into a smooth paste.
You can adjust the spice level by increasing or decreasing the number of green chilies.

### Nutrition
Calories: 215kcal | Carbohydrates: 13g | Protein: 4g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 1303mg | Potassium: 420mg | Fiber: 3g | Sugar: 5g | Vitamin A: 686IU | Vitamin C: 50mg | Calcium: 83mg | Iron: 2mg