Gobi Mussallam


 

Gobi mussallam is an Indian style whole cauliflower roast. Gobi mussallam is the vegetarian version of the original dish murg mussallam or whole chicken roast. Murg mussallam was popular among the royal Mughal families of Awadh (now state of Uttar Pradesh in India).

Whole cauliflower smeared with aromatic spices, roasted to perfection, and served with a creamy luscious gravy will win your hearts. The first step is to lightly blanch the cauliflower and marinate with a yogurt-spice mix. I then roast it until the cauliflower is cooked through. While the cauliflower is roasting away, I make a decadent, luscious, silky gravy to pair with the cauliflower. Perfectly roasted cauliflower along with a royal, smooth creamy gravy is ready to please.

Gobi mussallam is a perfect centerpiece dish for parties and celebrations. Pair it with naan or any flatbread of your choice and see how it pleases your guests with its bursting flavours and textures. I am sure it will be one of the best ways to enjoy cauliflower. Whip up this stunning dish where cauliflower stands in all its glory and you will love it!

 

 

Ingredients:

Whole cauliflower – 1

 

To marinate the cauliflower:

Thick yogurt – ½ cup (I used greek yogurt)
Roasted gram flour – 3 tbsp
Tandoori masala  – 1 tbsp
Kashmiri red chilli powder – 2 tbsp or as per taste
Dried pomegranate powder (Anardana powder) – 1 tsp
Dried fenugreek leaves (kasuri methi) – 1 tbsp
Oil – 3 tbsp
Salt to taste

To make the gravy:

Cashew – ¼ cup
Poppy seeds – 1 tbsp
Thick yogurt – ¼ cup
Onion – 1 large, finely chopped
Tomato puree or pasatta – ¾ cup
Ghee or oil – 4 tbsp
Cumin powder – 2 tsp
Coriander powder – 2 tsp
Garam masala – 2 tsp
Dried ginger powder – ½ tsp
Dried garlic powder – ¼ tsp
Kashmiri red chilli powder – 2 tsp or as per taste
Turmeric powder – ½ tsp
Salt to taste
Coriander leaves for garnish

 

 

Method:

To roast cauliflower:

  1. Boil sufficient water in a large sauce pan and add ½ tsp turmeric powder
  2. Add the whole cauliflower and blanch for one minute. Remove from the water and set aside
  3. In a separate bowl, mix all the ingredients to marinate the cauliflower
  4. Apply this marination all over the blanched cauliflower evenly. Make sure to coat the entire cauliflower
  5. Set aside for 30 minutes
  6. Preheat oven at 200 degree C
  7. Place the marinated cauliflower in an oven-safe dish and bake it for 40-50 minutes. The time taken to bake the cauliflower depends on the size of the cauliflower

To make the gravy:

  1. Soak the cashew and poppy seeds in little water for 30 minutes. Grind into a smooth paste along with the yoghurt and set aside
  2. Heat a fry pan or kadhai and add 2 tbsp ghee. Add the onions and fry them until golden brown and slightly caramelised. Take care not to burn the onion
  3. Remove the onion onto a plate. Let it cool and grind it into a smooth paste. Set aside
  4. In the same pan heat the remaining ghee
  5. Add tomato puree and remaining dry spices. Mix well and let it cook until done
  6. Add the cashew-poppy paste and onion paste to it. Mix well and cook till oil seperates
  7. Add ¾ – 1 cup warm water and adjust the consistency
  8. Bring it to a boil and simmer for 5-10 minutes
  9. Turn off the flame. Pour the gravy on the roasted cauliflower
  10. Garnish with coriander leaves and serve hot with roti/naan

Notes:

  • Make sure the cauliflower has compact white head and green fresh looking leaves. Avoid the ones with loose or spread out heads
  • The time taken to roast the cauliflower depends on it’s size. Keep an eye on it to make sure you don’t overcook it
  • You may replace the ginger and garlic powder in the gravy with 1 tsp ginger-garlic paste

 

 

Blanch the cauliflower for a minute

Blanch the cauliflower for a minute

 

Mix together all the ingredients to marinate the cauliflower

Mix together all the ingredients to marinate the cauliflower

 

Marinate the cauliflower and roast in preheated oven

Marinate the cauliflower and roast in preheated oven

 

Fry onions until golden brown and slightly caramelised

Fry onions until golden brown and slightly caramelised

 

Fried onions to be ground into paste

Fried onions to be ground into paste

 

Add tomato puree and spices to the pan

Add tomato puree and spices to the pan

 

Once tomato is cooked, add cashew paste and fried onion paste

Once tomato is cooked, add cashew paste and fried onion paste

 

Add water and simmer the gravy

Add water and simmer the gravy

 

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