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Gobi Musallam

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Gobi Musallam

Gobi musallam step-by-step recipe with photos.

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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.

Ingredients to make gobi musallam

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.

Gobi Musallam

Serving suggestions

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!

For more recipes with cauliflower as the main ingredient, click here.

Notes

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 tsp ginger-garlic paste.

Gobi Musallam

Gobi musallam step-by-step recipe with photos

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

Gobi Musallam
Gobi Musallam
Gobi Musallam

4. Fry onions until golden brown and slightly caramelised

5. Fried onions to be ground into paste

6. Add tomato puree and spices to the pan

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

Gobi Musallam
Gobi Musallam
Gobi Musallam
Gobi Musallam

8. Add water and simmer the gravy

Gobi Musallam
Gobi Musallam

Recipe card

Gobi Musallam

Gobi musallam

Gobi MusallamShilpa
Gobi musallam is an Indian style whole cauliflower roast.
5 from 1 vote
Print Recipe Pin Recipe
Course Main Course
Cuisine Indian
Prep Time 30 mins
Cook Time 45 mins
Resting Time 30 mins
Total Time 1 hr 45 mins

Ingredients
  

  • 1 whole cauliflower

TO MARINATE THE CAULIFLOWER:

  • ½ cup yogurt
  • 3 tbsp roasted gram flour
  • 1 tbsp tandoori masala
  • 2 tbsp Kashmiri red chilli powder or as per taste
  • 1 tsp pomegranate powder (anardana powder)
  • 1 tbsp dried fenugreek leaves (kasuri methi)
  • 3 tbsp oil
  • Salt to taste

TO MAKE THE GRAVY:

  • ¼ cup cashew
  • 1 tbsp poppy seeds
  • ¼ cup yogurt
  • 1 large onion finely chopped
  • ¾ cup tomato puree passata
  • 4 tbsp ghee
  • 2 tsp cumin powder
  • 2 tsp coriander powder
  • 2 tsp garam masala
  • ½ tsp ginger powder
  • ½ tsp garlic powder
  • 2 tsp Kashmiri red chilli powder
  • ½ tsp turmeric powder
  • Salt to taste
  • A few coriander leaves for garnish

Instructions
 

TO ROAST CAULIFLOWER:

  • Boil sufficient water in a large saucepan and add ½ tsp 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℃
  • 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 tbsp 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

Notes

  • 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 tsp ginger-garlic paste
Nutrition Facts
Gobi musallam
Amount Per Serving
Calories 141 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g31%
Cholesterol 18mg6%
Sodium 16mg1%
Potassium 176mg5%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 2g4%
Vitamin A 123IU2%
Vitamin C 3mg4%
Calcium 49mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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