Gobi Musallam Recipe

Make this creamy and delicious Mughlai gobi mussalam, which will be a great centrepiece for your festive or special meals. It tastes great with naan, tandoori roti or even matar pulao. Here is how to make it.

Course: Main Course

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: people

Calories: 351kcal

Author: Neha Mathur

Make this creamy and delicious Mughlai gobi mussalam, which will be a great centrepiece for your festive or special meals. It tastes great with naan, tandoori roti or even matar pulao. Here is how to make it.

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Ingredients

2 teaspoons salt
1 small head cauliflower
2 tablespoons butter
3 tablespoons vegetable oil
2 whole bay leaves
2-3 whole black peppercorns
2 whole green cardamoms
1 teaspoon cumin seeds
2-3 dry red chilies broken
1 cup chopped onion
2 teaspoons chopped ginger
2 teaspoons chopped garlic
2 teaspoons chopped green chilies
1 cup chopped tomato
2 teaspoons coriander powder
½ teaspoon turmeric powder
2 teaspoons Kashmiri red chili powder
½ teaspoon cumin powder
½ cup finely chopped green bell pepper
½ cup yogurt whisked with 1 teaspoon all-purpose flour
¼ cup cashew nut paste
¼ cup heavy cream
1 tablespoon Kasuri methi
½ teaspoon garam masala powder
1 teaspoon lime juice
salt to taste
2 tablespoons chopped coriander

Instructions

Bring a large pot of water to a rolling bowl. Once it comes to a boil, add 2 teaspoon salt and whole cauliflower head and cook for 8-10 minutes on medium heat 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.
Heat 2 tablespoon butter and 3 tablespoon vegetable oil in a large pan.
Once they are hot, add the cauliflower with the head side down and fry on high heat until it turns golden brown in color (5-6 minutes).
Drain on a plate and keep aside.
To the same pan, add 2 whole bay leaves, 2-3 whole black peppercorns, 2 whole green cardamoms, 1 teaspoon cumin seeds, and 2-3 broken dry red chilies and let them crackle for 4-5 seconds.
Add 1 cup chopped onion, 2 teaspoon chopped ginger, 2 teaspoon chopped garlic, and 2 teaspoon chopped green chili and fry on medium heat until the onions are browned well (8-10 minutes).
Add 1 cup chopped tomato and cook for another 4-5 minutes.
Now add 2 teaspoon coriander powder, ½ teaspoon turmeric powder, 2 teaspoon Kashmiri red chili powder, ½ teaspoon cumin powder, and salt to taste and cook until oil starts to separate from the sides of the pan (3-4 minutes).
Add ½ cup finely chopped green bell pepper, ½ cup yogurt, ¼ cup cashew nut paste and 1 cup of water, and bring the curry to boil.
Add ¼ cup heavy cream, 1 tablespoon Kasuri methi, ½ teaspoon garam masala powder, 1 teaspoon lime juice, and salt to taste and mix well.
Keep the fried cauliflower in the center of the pan and pour the gravy over it using a ladle.
Cover the pan with a tight-fitting lid and cook on low heat for 12-15 minutes until the cauliflower is nicely cooked.
Garnish with 2 tablespoon chopped coriander/ cilantro leaves and serve.

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 into a smooth paste.

You can adjust the spice level by increasing or decreasing the number of green chilies.

Nutrition