Gobi Musallam | How to make Gobi Musallam

By Sindhu Sriram  |  22nd Apr 2016  |  
4.3 from 3 reviews Rate It!
  • Gobi Musallam, How to make Gobi Musallam
Gobi Musallamby Sindhu Sriram
  • Prep Time

    20

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

508

3

About Gobi Musallam Recipe

The most famous Murg Musallam is replaced with whole cauliflower to delight vegetarians.

Gobi Musallam

Ingredients to make Gobi Musallam

  • cauliflower: 1 small floret
  • water: enough to immerse the floret in
  • turmeric powder – ½ tsp
  • For the gravy:
  • onion – 2 medium sized (cubed)
  • oil – 1 ½ tbsp
  • coriander powder – 1 tsp
  • sugar – 1 tsp
  • salt – to taste
  • Garam masala – 1 tsp
  • jeera Powder – ½ tsp
  • Kashmiri chilli Powder – 1 tsp
  • Bedki chillies – 3
  • ginger garlic paste – 1 tsp
  • cashew Nuts – 4
  • tomatoes – 2 medium sized (cubed)
  • For the marinade:
  • Hung yoghurt/ Thick Curd – ½ cup
  • ginger garlic paste – ½ tsp
  • salt – to taste
  • Kashmiri chilli Powder – 1 tsp
  • coriander powder – 1 tsp
  • jeera Powder – ½ tsp
  • Garam masala Powder – ½ tsp
  • Kasuri methi – ½ tsp

How to make Gobi Musallam

  1. Trim the greens of the floret and the hard stem. Clean the floret and keep aside. Now, boil water (good enough to immerse the floret fully) with some turmeric powder. Immerse the floret for about 10 minutes head down.
  2. Marination: Mix all the ingredients listed under ‘For the marinade’. Now, apply the marinade all around the blanched floret covering all the crevices. Refrigerate the floret for about 2 hours.
  3. In a pan, add about a tsp of oil. Once the oil is hot, add the onions and sauté until they become translucent. Add the ginger garlic paste, bedki chillies & the tomatoes. Fry again until the tomatoes turn mushy.Add the cashew nuts and take
  4. In the same, add some oil. Before the oil is too hot, add the dry powders i.e. Kashmiri Chilli Powder, Coriander Powder, Jeera Powder and half of the Garam Masala Powder and let it mildly fry in oil. Do not let it burn.
  5. Add the ground paste, salt and sugar. Cover the pan and cook until you can see specks of oil on the gravy. Now, add water (about 1 ½ cups) to the gravy. Place the marinated floret head down in the gravy. Cover and cook for at least 15 – 12
  6. Once, you see the head of the floret has been cooked, turn over the floret and keep is head up and cook the same way. If you feel the gravy has thickened add a bit of water and cook again. Once the floret is cooked thoroughly, remove from h

My Tip:

The floret can even be baked at 180 C for 5 to 8 minutes each side. For serving, cut the floret into pieces and serve with the gravy. Keep checking the gravy as it can stick to the bottom of the pan.

Reviews for Gobi Musallam (3)

sudha iyer2 years ago

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Anu Mahajan2 years ago

Baked version Sounds more delicious.
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Manisha Shukla2 years ago

nice recepie. would like to try.
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