Gobi musallam step-by-step recipe with photos.
About this recipe
Gobi musallam is an Indian-style whole cauliflower roast. Gobi musallam is the vegetarian version of the original dish Murg musallam or whole chicken roast. Murg musallam was popular among the royal Mughal families of Awadh (now the 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.
Cauliflower: Use a cauliflower that has a tight and firm head. The cauliflower florets should be compact and the leaves must be green and crisp.
For the marination: I make the marination with yogurt, besan (gram flour), tandoori masala powder, kasuri methi (dried fenugreek leaves), and anardana powder (pomegranate powder).
For the gravy: The gravy for this dish is rich and creamy. The main ingredients used are cashew, poppy seeds, yogurt, garam masala, ginger-garlic powders, onion, and tomato.
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.
Step by step instructions
1. Blanch the cauliflower for a minute
2. Mix together all the ingredients to marinate the cauliflower
3. Marinate the cauliflower and roast in preheated oven
4. Fry onions until golden brown and slightly caramelised
5. Fried onions to be ground into a paste
6. Add tomato puree and spices to the pan
7. Once the tomato is cooked, add cashew paste and fried onion paste
8. Add water and simmer the gravy
Gobi musallam 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!
Click here for more cauliflower recipes where cauliflower is used as the main ingredient.
Make sure the cauliflower has a compact white head and green fresh-looking leaves. Avoid the ones with loose or spread-out heads. The cauliflower florets should be compact and the leaves must be green and crisp.
The time taken to roast the cauliflower depends on its 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 teaspoon ginger-garlic paste.
- 1 whole cauliflower
TO MARINATE THE CAULIFLOWER:
- ½ cup yogurt
- 3 tablespoon roasted gram flour
- 1 tablespoon tandoori masala
- 2 tablespoon Kashmiri red chilli powder or as per taste
- 1 teaspoon pomegranate powder (anardana powder)
- 1 tablespoon dried fenugreek leaves (kasuri methi)
- 3 tablespoon oil
- Salt to taste
TO MAKE THE GRAVY:
- ¼ cup cashew
- 1 tablespoon poppy seeds
- ¼ cup yogurt
- 1 large onion finely chopped
- ¾ cup tomato puree passata
- 4 tablespoon ghee
- 2 teaspoon cumin powder
- 2 teaspoon coriander powder
- 2 teaspoon garam masala
- ½ teaspoon ginger powder
- ½ teaspoon garlic powder
- 2 teaspoon Kashmiri red chilli powder
- ½ teaspoon turmeric powder
- Salt to taste
- A few coriander leaves for garnish
TO ROAST CAULIFLOWER:
- Boil sufficient water in a large saucepan and add ½ teaspoon turmeric powder
- Add the whole cauliflower and blanch for one minute. Remove from the water and set aside
- In a separate bowl, mix all the ingredients to marinate the cauliflower
- Apply this marination all over the blanched cauliflower evenly. Make sure to coat the entire cauliflower
- Set aside for 30 minutes
- Preheat oven at 200 C (390 F)
- 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:
- Soak the cashew and poppy seeds in little water for 30 minutes. Grind into a smooth paste along with the yogurt and set aside
- Heat a frypan or kadhai and add 2 tablespoon ghee. Add the onions and fry them until golden brown and slightly caramelised. Take care not to burn the onion
- Remove the onion onto a plate. Let it cool and grind it into a smooth paste. Set aside
- In the same pan heat the remaining ghee
- Add tomato puree and remaining dry spices. Mix well and let it cook until done
- Add the cashew-poppy paste and onion paste to it. Mix well and cook till oil separates
- Add ¾ – 1 cup warm water and adjust the consistency
- Bring it to a boil and simmer for 5-10 minutes
- Turn off the flame. Pour the gravy on the roasted cauliflower
- Garnish with coriander leaves and serve hot with roti/naan
- Make sure the cauliflower has a 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 its 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 teaspoon ginger-garlic paste