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
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About Gobi Musallam Recipe

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

The delicious and mouthwatering Gobi Musallam is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Gobi Musallam is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Gobi Musallam. Sindhu Sriram shared Gobi Musallam recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Gobi Musallam. Try this delicious Gobi Musallam recipe at home and surprise your family and friends. You can connect with the Sindhu Sriram of Gobi Musallam by commenting on the page. In case you have any questions around the ingredients or cooking process. The Gobi Musallam can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Gobi Musallam with other users

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 iyera year ago


Anu Mahajana year ago

Baked version Sounds more delicious.

Manisha Shuklaa year ago

nice recepie. would like to try.