Name: Gobi Musallam | Cauliflower Musallam recipe by Sasmita Sahoo Samanta at BetterButter
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 2
Ingredients: Whole head cauliflower 1 number; Cashew 9 to 10 number; Onion 1 number; Tomato 2 number; Garlic 4 clove; Ginger ½ inch; Cumin powder 1 teaspoon; Coriander powder 1 teaspoon; Red chili powder 1 teaspoon; Garam masala 1 teaspoon; Kasoori methi (fenugreek leaves) 1 teaspoon; Turmeric powder ½ teaspoon; Coriander leaves for garnishing; Water as needed; salt as needed

ABOUT Gobi Musallam | Cauliflower Musallam RECIPE

Gobi musallam literally means whole gobi / cauliflower. Basically it is a roasted whole cauliflower dish and much popular dish in northern part of India. Gobi musallam is easy to prepare and eye appealing too. Mainly the whole cauliflower / gobi is first parboiled, a creamy sauce is whipped up, then parboiled gobi is well coated by sauce and roasted in oven. Finally the delicious dish is served in an exotic way. This is a very presentable dish and can make a centerpiece on serving table in any party. So lets go in details of preparation of this absolutely delicious gobi / cauliflower musallam dish.

Ingredients Serving: 2

Whole head cauliflower 1 number
Cashew 9 to 10 number
Onion 1 number
Tomato 2 number
Garlic 4 clove
Ginger ½ inch
Cumin powder 1 teaspoon
Coriander powder 1 teaspoon
Red chili powder 1 teaspoon
Garam masala 1 teaspoon
Kasoori methi (fenugreek leaves) 1 teaspoon
Turmeric powder ½ teaspoon
Coriander leaves for garnishing
Water as needed
salt as needed

Instructions

Remove any outer leaves from the cauliflower head.
Then put the cauliflower on a plate facing the stem upwards.
Using a knife, cut the extra stem in such a way that cauliflower can sit straight at base facing the florets upwards.
Chop coarsely onion, ginger, garlic, tomato separately and keep aside.
Soak the cashews in water.
In a pan boil enough water along with salt and turmeric powder.
Gently drop the whole head cauliflower (head facing upwards) in the boiling water and boil for 5 minutes.
Then flip it (head facing downwards) and again boil for 5 minutes.
Strain the cauliflower and keep aside.
In another pan, heat oil on medium heat.
Add the coarsely chopped onion, garlic, ginger and saute for 5 minutes till onion turns transparent.
Next add coarsely chopped tomato and all spice powder except kasoori methi.
Cook until tomato turns soft.
Turn off the heat and let the masala mixture cool completely.
Then blend the cooled masala mixture along with soaked cashews until smooth paste in a blender.
Pour this paste into the same pan and cook again on medium heat for 5 to 10 minutes.
Add little water if the sauce gets too thick.
Now add kasoori methi, stir well and cook for another 5 minutes.
In the meanwhile, preheat oven to 200 degree celsious.
Put the cauliflower (head facing upwards) in a baking dish and pour the masala over the cauliflower and ensure that the whole cauliflower is well coated.
Bake for 30 minutes and by the time the cauliflower starts to brown.
Garnish with coriander leaves, slice and serve along with roti / naan !

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