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Gobi Musallam

Sindhu Sriram
20 minutes
Prep Time
30 minutes
Cook Time
4 People
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ABOUT Gobi Musallam RECIPE

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

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Mughlai
  • Blending
  • Steaming
  • Side Dishes
  • Healthy

Ingredients Serving: 4

  1. Cauliflower: 1 small floret
  2. Water: enough to immerse the floret in
  3. turmeric powder – ½ tsp
  4. For the gravy:
  5. onion – 2 medium sized (cubed)
  6. oil – 1 ½ tbsp
  7. coriander powder – 1 tsp
  8. sugar – 1 tsp
  9. salt – to taste
  10. Garam masala – 1 tsp
  11. jeera Powder – ½ tsp
  12. Kashmiri chilli Powder – 1 tsp
  13. Bedki Chillies – 3
  14. ginger garlic paste – 1 tsp
  15. cashew Nuts – 4
  16. tomatoes – 2 medium sized (cubed)
  17. For the marinade:
  18. Hung Yoghurt/ Thick Curd – ½ cup
  19. ginger garlic paste – ½ tsp
  20. salt – to taste
  21. Kashmiri chilli Powder – 1 tsp
  22. coriander powder – 1 tsp
  23. jeera Powder – ½ tsp
  24. Garam masala Powder – ½ tsp
  25. Kasuri methi – ½ tsp


  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

Reviews (3)  

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sudha iyer
sudha iyer   Sep-20-2016

Anu Mahajan
Anu Mahajan   Sep-20-2016

Baked version Sounds more delicious.

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