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Tuesday, 10 November 2015

Achari Gobi Musallam (Whole Cauliflower in Gravy - Moghlai Style)


          Got bored of the same Aloo-Gobi Sabzi (Potato-Cauliflower Curry)? Then try Gobi Musallam, which is the vegetarian version of the shahi Mughlai dish of Murgh Musallam. In this recipe, whole cauliflower is marinated in a yoghurt based sauce and cooked in a smooth & delicately flavoured rich gravy. 

          I gave a twist to the original recipe by adding some bottled pickle masala to give an entirely new taste. This exotic dish is very delicious and can be enjoyed with naan, tandoori roti, roomali roti, jeera rice, pulao or plain Biryani. So give it a try by following a step by step method with pictures to prepare it.








  • 1 medium size whole cauliflower
  • 1" cinnamon stick
  • 2-3 cardamoms
  • 4-5 cloves
  • 2 bay leaves
  • 1 mace
  • pinch of salt
  • pinch of nutmeg powder
  • 1 star anise

Marination - 

  • 1 cup yoghurt
  • salt to taste
  • 1 tsp. ginger-garlic paste
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. red chili powder
  • 1 tsp. coriander-cumin powder (dry roasted & ground)
  • 1/2 tsp. garam masala powder
  • 1 tbsp. pickle

Gravy -

  • 2 tbsp. oil / ghee 
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 tsp. ginger-garlic paste
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1 tsp. red chili powder
  • 1 tsp. coriander-cumin powder (dry roasted & ground)
  • 1/2 tsp. garam masala powder
  • 10-12 cashews, soaked for 10-15 minutes
  • 1 tsp. kasuri methi (dry fenugreek leaves), crushed
  • onion rings, coriander leaves & fresh chili to garnish (opt)





          Wash the cauliflower and cut off the leaves and the hard stem. Do be careful not to break the florets. Handle extremely gently in the entire cooking process.

          In a deep pan boil sufficient water along with bay leaves, cardamoms, cinnamon, cloves, star anise, mace, salt, turmeric powder and nutmeg powder.

          Drop in the whole cauliflower and simmer for 5 minutes on one side. Flip it over carefully  and simmer the other side too for another 5 minutes. Drain and keep aside.

          For the marination - In a bowl, mix together yogurt, ginger-garlic paste, pickle and all the powdered spices. Rub all over the cauliflower and marinate for 2 hours in the refrigerator.

          For the gravy - Heat oil in a pan and saute the onions till golden brown. Add the tomatoes and continue to saute till it is mashed.

          Now add the ginger-garlic paste, cashews and all the powdered spices (except kasuri methi) mixed with a little water to form a paste. Saute till oil separates. Keep aside to cool.

          Blend the onion gravy along with the soaked cashews. Transfer it to a pan and add the leftover marinade. Saute till oil separates. Add the kasuri methi and give it a mix.

          Add 2 cups water and bring it to a boil. Gently place the cauliflower over the gravy. Cover and simmer on a low flame for 8-10 minutes. Stir at intervals and keep spooning the gravy over the cauliflower.

          Gently flip it over and simmer, covered for a further 8-10 minutes or till the gravy reduces and the oil separates. Transfer on a serving dish and serve, garnished with coriander leaves and onion rings.
  
          



                Bring sufficient water to a boil along with cinnamon, cardamoms, cloves, bay 
                leaves, mace, salt, star anise and nutmeg powder.



               Add the whole cauliflower and simmer for 5 minutes on one side. Flip it over and 
               then simmer for another 5 minutes on the other side.



                                Drain and transfer to a dish.



                In a bowl, mix together yoghurt, ginger-garlic paste, all powdered spices & pickle.




                               Rub it all over the cauliflower and marinate for 2 hours.



                                Heat oil in a pan and saute the onions till light brown.



                               Add the tomatoes and saute till it is mashed.



              Add the ginger-garlic paste, cashews & all the powdered spices mixed with a little                           water. Fry till oil separates. Cool and blend.



                Transfer the onion paste and the leftover marinade to the pan and gently simmer 
                 till almost reduced. 




                                Add the kasuri methi and mix well. Add 2 cups water.



                Gently place the marinated cauliflower and cook, covered on a low flame for 20
                 minutes. Halfway through, flip it over and cook the other side too.



                               Serve, garnished with coriander leaves and onions.












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