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.
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 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.
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 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
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
8. Add water and simmer the gravy
TO MARINATE THE CAULIFLOWER:
TO MAKE THE GRAVY:
TO ROAST CAULIFLOWER:
TO MAKE THE GRAVY: