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Achari Gobi Musallam

Sep-02-2017
Bethica Das
120 minutes
Prep Time
40 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Achari Gobi Musallam RECIPE

Got bored of the same Aloo-Gobi Sabzi (Potato-Cauliflower Curry)? Then try Gobi Musallam, which is the vegetarian version of the shahi Mughlai dish of Murgh Musallam. In this recipe, whole cauliflower is marinated in a yoghurt based sauce and cooked in a smooth & delicately flavoured rich gravy. I gave a twist to the original recipe by adding some bottled pickle masala to give an entirely new taste. This exotic dish is very delicious and can be enjoyed with naan, tandoori roti, roomali roti or plain Biryani.

Recipe Tags

  • Veg
  • Medium
  • Eid
  • Mughlai
  • Sauteeing
  • Side Dishes
  • Egg Free

Ingredients Serving: 3

  1. 1 medium size whole cauliflower
  2. 1" cinnamon stick
  3. 2-3 cardamoms
  4. 4-5 cloves
  5. 2 Bay Leaves
  6. 1 mace
  7. Pinch of nutmeg
  8. Pinch of salt
  9. 1 star anise
  10. Marination -
  11. 1 cup yoghurt
  12. salt to taste
  13. 1 tsp. Ginger-Garlic paste
  14. 1/2 tsp. turmeric powder
  15. 1/2 tsp. red chili powder
  16. 1 tsp. coriander-cumin powder (dry roasted & ground)
  17. 1/2 tsp. garam masala powder
  18. 1 tbsp. pickle
  19. Gravy -
  20. 2 tbsp. oil / ghee
  21. 1 Onion, chopped
  22. 1 Tomato, chopped
  23. 1 tsp. Ginger-Garlic paste
  24. salt to taste
  25. 1/2 tsp. turmeric powder
  26. 1 tsp. Red chili powder
  27. 1 tsp. coriander-cumin powder (dry roasted & ground)

Instructions

  1. Wash the cauliflower and cut off the leaves and the hard stem. Do be careful not to break the florets. Handle extremely gently in the entire cooking process.
  2. In a deep pan boil sufficient water along with bay leaves, cardamoms, cinnamon, cloves, star anise, mace, salt, turmeric powder and nutmeg powder.
  3. Drop in the whole cauliflower and simmer for 5 minutes on one side. Flip it over carefully and simmer the other side too for another 5 minutes. Drain and keep aside.
  4. For the marination - In a bowl, mix together yoghurt, ginger-garlic paste, pickle and all the powdered spices. Rub all over the cauliflower and marinate for 2 hours in the refrigerator.
  5. For the gravy - Heat oil in a pan and saute the onions till golden brown. Add the tomatoes and continue to saute till it is mashed.
  6. Now add the ginger-garlic paste, cashews and all the powdered spices (except kasuri methi) mixed with a little water to form a paste. Saute till oil separates. Keep aside to cool.
  7. Blend the onion gravy along with the soaked cashews. Transfer it to a pan and add the leftover marination. Saute till oil separates. Add the kasuri methi and give it a mix.
  8. Add 2 cups water and bring it to a boil. Gently place the cauliflower over the gravy. Cover and simmer on a low flame for 8-10 minutes. Stir at intervals and keep spooning the gravy over the cauliflower.
  9. Gently flip it over and simmer, covered for a further 8-10 minutes or till the gravy reduces and the oil separates. Transfer on a serving dish and serve, garnished with coriander leaves and onion rings.

Reviews (1)  

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Ashima Singh
Sep-04-2017
Ashima Singh   Sep-04-2017

Awesome!

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