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.
- 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
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.
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.
Fry the onions for 5 minutes on medium heat, till the onions turn golden. Add the onion-ginger-garlic paste to the friend onions.
Stir and cook for another two minutes. Now add the dry spices: garam masala, red chili powder, cumin powder, coriander powder, turmeric powder.
Stir and add tomato puree, salt to taste, along with half a cup of water.
Cook the masala, stirring regularly, till the masala forms little bubbles and separates from the sides of the pan (about 5 minutes).
Place the sautéed cauliflower in the masala. Sprinkle a tablespoon of chopped coriander leaves.
Simmer for another 5 minutes on the medium heat, with the pan covered.
Gobhi musallam is ready to serve. Garnish with fresh coriander leaves.