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Photo of Gobhi mussalam by Hem Lata Srivastava at BetterButter

Gobhi mussalam

Hem Lata Srivastava
30 minutes
Prep Time
25 minutes
Cook Time
4 People
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ABOUT Gobhi mussalam RECIPE

Cauliflower can be made by made by any means as per the requirement of the people. Muglai cauliflower is a very rich type of recipe which people make as per their taste. Mussallam Cauliflower is mostly eaten with Rumali roti or laccha paratha, Gobhi Mussallam is one of my favorite vegetable and during winters, I love having then with paratha.

Recipe Tags

  • Veg
  • Medium
  • Others
  • Indian
  • Shallow fry
  • Simmering
  • Sauteeing
  • Side Dishes
  • Vegan

Ingredients Serving: 4

  1. cauliflower 2 no.small size
  2. onion paste 2 tbsp
  3. Ginger, garlic paste 1 tbsp
  4. tomato puree 1 cup
  5. sliced onion 1 tbsp
  6. cashew nut paste 1 tbsp
  7. clove 4 nos
  8. salt to taste
  9. Fenugreek seeds 1/2 tsp
  10. Red chili powder 2 tsp
  11. coriander powder 1 tbsp
  12. turmeric powder 1 tsp
  13. Garam masala powder 1/2 tsp
  14. curd 2 tbsp
  15. green cardamom 2 nos
  16. oil 2 tbsp
  17. ghee 1 tbsp
  18. kasoori methi powder 1 tsp
  19. coriander and cream for garnishing


  1. Discard the stem and leaves from the cauliflower and keep it in salted water for 15 minutes. Dry roast kasoori methi and crush them into fine powder.
  2. Heat oil in a large and heavy bottomed pan. Crackle the methi dana, clove and green cardamom. Saute the sliced onion, ginger, garlic paste together.
  3. Now add onion paste and fry till it turns golden. Add dry spices, stir and cook them for 2 minutes. Add tomato puree and 1/2 cup of water. Cook the gravy till the oil separates.
  4. Add curd and kasoori methi powder and cashew nut paste, Mix well with all spices the gently put the cauliflower cover with spices. Cover and cook the cauliflower for 10 to 12 minuets. Switch off the gas.
  5. Open the lid add garam masala, Heat the ghee in a pan. Put the cauliflower carefully in the ghee and fry it for 5 to 6 minutes. Turn off the heat. Keep in serving bowl, garnish with cream and coriander leaves. Serve with laccha paratha.

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Kalpana Arora
Kalpana Arora   Aug-31-2017


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