Gobhi Musallam: A ‘Whole’ Cauliflower Delicacy

5 Mar

Gobhi Musallam

Gobhi musallam is a gourmet’s delight, a recipe that can star on any party menu. Make this for your festive spread and have the crowd entranced.

Musallam translates to ‘whole’, and is ideally made with small whole cauliflowers. We didn’t find any that size in the market though, so handled the hurdle by breaking a big cauliflower into a couple of big florets.

Gobhi Musallam

You Need:

  • Cauliflower – 5 small (whole or florets of 100gram weight)
  • Onions – 2 large
  • Tomatoes – 2
  • Ginger – 1/2-inch stick
  • Garlic – 4 cloves
  • Garam masala powder – 1/2 teaspoon
  • Red chili powder – 1/2 teaspoon
  • Coriander powder – 1 teaspoon
  • Cumin powder – 1 teaspoon
  • Turmeric powder – 1/4 teaspoon
  • Salt – to taste
  • Cumin seeds – 1/2 teaspoon
  • Mustard oil – 2 tablespoons
  • Fresh coriander leaves – 2 tablespoons

How To Make Gobhi Musallam:

Blanch the cauliflower: Add a teaspoon of salt to a pot of water (enough to submerge to cauliflower) and bring to a boil. Take it off the heat, place the cauliflower in hot water for 5 minutes.

Pick out the cauliflower and drain.

Sauté the cauliflower: Heat a tablespoon of mustard oil in a pan. Add cumin seeds and once the splutter, add the blanched cauliflower florets. Sauté on medium heat till lightly browned (about 5 minutes). Take care not to break the florets while turning them around.

Cauliflower, Fried

Prep the onions: Grind together one onion, ginger and garlic into paste. Chop the second onion finely.

Make tomato puree: Grind two tomatoes in the blender.

Cook the masala: Heat a tablespoon of mustard oil in a kadhai or skillet. When the oil is hot, add to it chopped onions.

Onions Frying in Mustard Oil

Fry the onions for 5 minutes on medium heat, till the onions turn golden. Add  the onion-ginger-garlic paste to the friend onions.

Onions Frying with Ginger Garlic Paste

Stir and cook for another two minutes. Now add the dry spices: garam masala, red chili powder, cumin powder, coriander powder, turmeric powder.

Spice Paste Cooking

Stir and add tomato puree, salt to taste, along with half a cup of water.

Spice Paste Cooking with Tomato Puree

Cook the masala, stirring regularly, till the masala forms little bubbles and separates from the sides of the pan (about 5 minutes).

Curry for Gobhi Musallam, Cooking

Place the sautéed cauliflower in the masala. Sprinkle a tablespoon of chopped coriander leaves.

Fried Cauliflower in Curry

Simmer for another 5 minutes on the medium heat, with the pan covered.

Gobhi Musallam - Cauliflower Musallam

Gobhi musallam is ready to serve. Garnish with fresh coriander leaves.

Gobhi Musallam

Serve gobhi musallam with any Indian bread, and with other accompaniments like cucumber raita and moong dal salad for a bigger meal.

Gobhi Musallam - Whole Cauliflower Recipe

2 Responses to “Gobhi Musallam: A ‘Whole’ Cauliflower Delicacy”

  1. Michelle @ Boards&Knives March 10, 2015 at 8:36 PM #

    Wow what a beautiful dish! I love cauliflower as a central ingredient. Your blog is beautiful – I will definitely be following you!

    • S March 10, 2015 at 8:49 PM #

      Thank you Michelle!

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