What is Mughlai Gobhi Musallam (Gobi Musallam)?
In a literal sense the words ‘ Gobhi = Cauliflower & Musallam = Whole ‘ and is an extremely popular recipe from the Royal Mughlai Kitchens of the Northern part of India (Uttar Pradesh). Mughlai kitchens are extremely popular for their aromatic, flavorful, nut-based recipes like kormas, musallams, tandoori, etc that are cooked in ghee/white butter or now a mix of oil+ghee for a much more modern taste and balance. My parents are both from that region and our house dishes are mostly comprised of Mughlai, Awadhi, and simple rustic food. Growing up, I remember ‘Gobhi Musallam’ being a part of many of our celebratory dinners and I wanted to share the same with you.
Gobhi Musallam Ingredients:
To embark on this culinary adventure, gather the following ingredients: Whole Cauliflower – washed, leaves removed. Red Onions – can use white or yellow too or even the fried onions Ginger + Garlic Paste Water Yogurt – whisked Cashews Ghee Light Oil Whole Spices – bay leaf, cumin seeds, cinnamon, green cardamom, black cardamom, cloves, pepper Powdered Spices – turmeric, coriander, cumin, ginger, red chili, garam masala, salt Fresh Coriander Leaves – for garnish Saffron (optional) Fenugreek Leaves (optional) Cream or Malai (optional)
How to Make Gobi Musallam (Whole Roasted Cauliflower):
We are going to divide the process into sub-steps to make it easier to make this recipe –
Step 1 – Blanching the Cauliflower:
We blanch the cauliflower in water with a little salt to tenderize it slightly before we add it to the final gravy.
Step 2 – Roasting the Cauliflower in Ghee
Once the cauliflower is nicely blanched, we remove it from the pot and pat it dry. Then roast it to a golden brown coating on both sides (takes about 10-12 minutes). You can even do this step in ‘Air – Fryer’ or Oven’.
Step 3 – Making the Gravy
We start by roasting the whole spices in a ghee + oil mixture. Then add the onions, ginger+garlic paste, cashews and cook to a light golden color. Turn off the heat and let this cool completely. Once cooled, transfer this mixture + 3 Tbsp water to a blender or magic bullet and pulse to form a smooth paste. Heat the pan again and add ghee + oil mix. Add this onion paste and add all the powdered spices. Cook the paste till the oil leaves the sides (5 minutes) and then add whisked yogurt and cook on the lowest heat setting to prevent yogurt from curdling.
Step 4 – Cooking Cauliflower in Gravy
Now, add the roasted cauliflower to the gravy, scoop the gravy using a spoon and put it on the cauliflower to cover on all sides. Cook the cauliflower in low heat and you can cover the pan/pot at this time to help the cauliflower soak the gravy and spices.
Step 5 – Serve the Gobhi Musallam
Once the cauliflower is nicely cooked and the gravy is thick, turn off the heat. Transfer the dish to a serving platter. Garnish it with whisked yogurt and cream mix, freshly chopped coriander, and chopped roasted cashews.
Serving Suggestions with Gobhi Musallam:
Traditionally, this dish is served along with steamed basmati rice along with pickled onions or cucumber raita (yogurt dip) to balance the flavors. However, it can also be served with Indian bread like roti, tandoori roti, naan, lachcha parathas, or regular parathas. It can also be served with dinner rolls or even Hawaiian rolls. You can pair light salads or even kebabs.
Try your hand at this royal recipe, and let the magic unfold in your kitchen, creating memories with every simmer and stir. You can adjust the spice levels to suit your palate, making this recipe versatile for all taste preferences. ————————– Tried Our Recipe – AWESOME!!! Now Quickly SNAP A PICTURE & TAG : #easycookingwithmolly + @easycookingwithmolly on Instagram –> Connect with Me Here too : Facebook / Pinterest
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Red Onions - can use white or yellow too or even the fried onions Dry Fenugreek Leaves - also called ‘kasoori methi’ is easily available in Indian grocery stores. Adds a sweet aroma to dishes. Can skip if not available.
