Name: Whole roasted cauliflower with creamy Mughlai gravy (Shahi Gobhi Mussalam) recipe by Archana Srivastav at BetterButter
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: 1Cauliflower head( leaves tough stem removed and washed); Salt 1 teaspoon; Turmeric powder /2teaspoon; Red chilli powder 1/2teaspoon; Water to blanch; For Muglai makhani gravy; Onion chopped 1; Ginger chopped 1inch; Garlic chopped 5 cloves; Oil 2 tablespoon; Dry red chilli flakes 1tea spoon; Tomato chopped 3; Garam masala 1 teaspoon; Corriander powder 1/2teaspoon; Turmeric powder 1/2teaspoon; Cumin powder 1/2teaspoon; Dry Fenugreek leaves 1table spoon; Fresh cream 3/4cup; Grounded cashew paste 1/4cup; Salt to taste; Sugar 1/2 teaspoon; Silver foil to garnish

ABOUT Whole roasted cauliflower with creamy Mughlai gravy (Shahi Gobhi Mussalam) RECIPE

Traditionally whole roasted cauliflower is known as gobhi Musallam but I have made it Shahi Mughlai way this is a stunning fantastic delicious creamy textured dish. This gives a royal look to your dining and suits all occassions . The whole cauliflower blanched, drenched and then backed in rich creamy gravy with loads of dryfuits in it .It can be serve with all type of indian breads.

Ingredients Serving: 4

1Cauliflower head( leaves tough stem removed and washed)
Salt 1 teaspoon
Turmeric powder /2teaspoon
Red chilli powder 1/2teaspoon
Water to blanch
For Muglai makhani gravy
Onion chopped 1
Ginger chopped 1inch
Garlic chopped 5 cloves
Oil 2 tablespoon
Dry red chilli flakes 1tea spoon
Tomato chopped 3
Garam masala 1 teaspoon
Corriander powder 1/2teaspoon
Turmeric powder 1/2teaspoon
Cumin powder 1/2teaspoon
Dry Fenugreek leaves 1table spoon
Fresh cream 3/4cup
Grounded cashew paste 1/4cup
Salt to taste
Sugar 1/2 teaspoon
Silver foil to garnish

Instructions

Boil water in a large wok .
Add salt ,turmeric and chilli in it .
Now place whole cauliflower in it to blanch .
Cover and cook for 5 min on each side .
Flip after 5 minute .And take out once done from both side ,and keep aside .
Making of creamy mughlai gravy
Take a pan add oil in it on medium heat .
Add chopped onion and saute it tilk golden .
Add ginger, garlic ,chilli and sote for another 2 minutes .
Now add all spices and mix well
Add tomato salt sugar fenugreek leaves mix and cook covered. mash them a bit in between.cool slightly .
Now add cream and cashew paste into a thick puree .
Grease the baking dish .
Place the blanched cauliflower in the middle of the baking dish .
Now slowly pour the gravy on top to cover the whole head of cauliflower .
And some gravy will fall on sides
Keep some gravy for serving time .
Now bake it in preheated oven at 400 ° F for 40 to 45 minutes. till cauliflower is dry to touch and gravy is thicken .
Now take out the baking dish after 20 minute .
Heat remaining gravy in wok and pour on top and sides .
Garnish with silver foil and serve hot with naan, roti and rice .

Similar Recipes