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Shahi Gobhi /Gobhi Mussallam in milk gravy

Geeta Sachdev
40 minutes
Prep Time
45 minutes
Cook Time
4 People
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ABOUT Shahi Gobhi /Gobhi Mussallam in milk gravy RECIPE

Shahi gobhi or gobhi mussallam is one of the popular and delicate recipe of north india Musallam is a mughal word meaning whole and this dish means a whole Gobi (cauliflower). In this dish whole Cauliflower is first marinated and then cooked with spicy gravy and served quite exotic way. It is a nice change from the usual Gobi aloo ki sabzi and it is absolutely yummmm.!!!

Recipe Tags

  • Veg
  • Hard
  • Dinner Party
  • North Indian
  • Simmering
  • Roasting
  • Boiling
  • Microwaving
  • Main Dish
  • Vegan

Ingredients Serving: 4

  1. 1 small head of gobhi /cauliflower
  2. 2 tablebspoon blanched peas
  3. Marinade
  4. 1+1/2 cup milk
  5. 1/2 cup water
  6. 1/2 teaspoon salt
  7. 1/2 teaspoon turmeric
  8. 1 teaspoon oil
  9. For gravy
  10. 2 onions
  11. 3 tomatoes
  12. 3 green chillies
  13. 1 inch piece of ginger
  14. 2 tablespoon curd
  15. Grounded masala
  16. 8 to 10 cashews
  17. 8 to 10 almonds
  18. 1 tablespoon melon seeds
  19. 1 teaspoon fennel seeds
  20. 1 bay leaf
  21. 1/2 inch piece of cinnamon
  22. 4 pieces of black pepper
  23. 2 pieces of cloves
  24. 2 pieces of cardamom
  25. Dry masala
  26. 1 teaspoon salt
  27. 1 teaspoon turmeric
  28. 1 teaspoon sugar
  29. 1 teaspoon red chilli powder
  30. 1 teaspoon coiender powder
  31. 1 teaspoon garam masala powder
  32. 1 teaspoon kitchen king masala powder
  33. 1 table spoon kasuri methi/dried fenugreek leaves
  34. 1/2 teaspoon kashmiri red chilli powder
  35. For tempering
  36. 2 tablespoon ghee or oil
  37. 1 teaspoon jeera/cumin
  38. 1/2 teaspoon heeng /assifoitida
  39. 1 cup water
  40. 1 tablebspoon juice of lemon


  1. Make the mixture of water and milk with salt, haldi and oil wash. Clean the head of cauliflower.
  2. Blanch the head for 5 to 10 minutes till tender, while boiling turn the side twice, check the softness with knife and then keep it for rest with cover for few minutes.
  3. Then drain it and microwave it for 2 to 3 minutes
  4. Roast the grounded masala for two minutes, then paste it along with 1 bowl milk and 2 tablebspoon curd, here I used that rest of the boiled milk 1 cup in which we earlier had blanched the cauliflower.
  5. Paste onion with ginger, green chillies, garlic (optional) and tomatoes. In a karadhi heat ghee or oil, crackle heeng and jeera. Add onion paste cook till oil separates. Then add tomato puree cook till it leaves the oil. Then add grounded creamy masala of curd mixture and cook till oil comes up. Add all the dry masala along with sugar. Mix and add the rest of the milk, if needed adjust water accordingly, let it cook till all the ingredients mix up nicely and lovely aroma of masalas comes up and the mixture leaves the sides of the kadhai.
  6. Then put cauliflower in it, cover it with gravy from all sides. Add peas, let it cook for few more minutes with lid till cauliflower absorbs all the gravy nicely. At the time of serving squeeze lemon over it.

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Ayushi Goel
Ayushi Goel   Jul-17-2017


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