Gobi Musallam

 

          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. Traditionally, whole cauliflower is marinated in a yoghurt based sauce and cooked in a smooth & delicately flavored rich gravy. 

          However, I skipped the marination part and directly cooked the parboiled cauliflower in a makhani sauce. This exotic and yummy dish is a great party recipe and can be enjoyed with naan, tandoori roti, roomali roti, jeera rice, pulao or plain Biryani. You can also use this elegant dish as a centerpiece during special occasions. So check out the step by step pictorial recipe to prepare it. 

• 1 small size whole cauliflower
• 1" cinnamon stick
• 2 cardamoms
• 4 cloves
• 1-2 bay leaves
• 1/2 mace
• pinch of salt & turmeric powder.
• pinch of nutmeg powder
• 1 star anise
• 2 tbsp. oil
• 1 tbsp. 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 
• 1/2 tsp. garam masala powder
• 1/4 cup almond paste
• 1 tsp. kasuri methi, crushed
• coriander leaves, sliced almonds and onion rings to garnish 

           Wash the cauliflower and cut off the leaves and the hard stem. 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, nutmeg powder and a pinch of salt and turmeric powder.

          Drop in the whole cauliflower and simmer for 4-5 minutes on one side. Flip it over carefully  and simmer the other side for another 4-5 minutes. Drain and keep aside.

          For the gravy - Heat oil and ghee in a pan. Sauté the onion till light brown. Add the tomatoes and continue to sauté till it is nicely mashed.

          Add the ginger-garlic paste and all the dry spices (except kasuri methi) mixed with some water. Sauté till the oil separates. 

           Now add the almond paste and kasuri methi. Give it a stir and add 1 cup water. Bring it to a boil. 

          Gently place the cauliflower over the gravy. Cover and simmer on a low flame for 4-5 minutes. Keep spooning the gravy over the cauliflower at intervals.

          Gently flip it over and simmer, covered for a further 4-5 minutes or till the gravy thickens slightly and the oil separates. 

          Transfer on a serving dish and garnish with coriander leaves. Serve as a side dish with any type of rice or Indian bread.

  

                                 Boil sufficient water along with bay leaves, cardamoms, cinnamon,

                                 cloves, star anise, mace, nutmeg powder and a pinch of salt and 

                                 turmeric powder.

                             Drop the whole cauliflower & simmer for 4-5 min. on one side. Flip

                             over & simmer the other side for another 4-5 min. Drain & keep aside.

                                    Heat oil & ghee in a pan. Sauté the onion till light brown. 

                                       Add tomatoes & continue to sauté till nicely mashed.

                             Add ginger-garlic paste & all dry spices (except kasuri methi) 

                             mixed with some water. Sauté till oil separates. Add almond paste 

                             and kasuri methi. Give it a stir.

                                 Add 1 cup water & bring to a boil. Place the cauliflower 

                                 over the gravy. Cover & simmer on low flame for 4-5 minutes. 

                                 Gently flip it over & simmer, covered. for 4-5 minutes more or

                                 till the gravy thickens slightly and the oil separates. 

                       Garnish with coriander leaves. Serve with any type of rice or Indian bread.

  

Achari Gobi Musallam (Whole Cauliflower in Gravy -Mughlai 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 achari flavour. 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 the step by step pictorial recipe 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 tsp. red chili powder
• 1 tsp. coriander-cumin powder 
• 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 
• 1/2 tsp. garam masala powder
• 10-12 almonds (soaked for 10-15 minutes
• 1 tsp. kasuri methi (dry fenugreek leaves), crushed
• coriander leaves, sliced almonds and onion rings to garnish 

          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 4-5 minutes on one side. Flip it over carefully  and simmer the other side too for another 4-5 minutes. Drain and keep aside.

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

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

          Add the ginger-garlic paste, almonds and all the dry spices (except kasuri methi) mixed with some water to form a paste. Sauté till the oil separates. 

           Keep aside to cool and then blend to a smooth puree. Transfer it to a pan and add the leftover marinade. Sauté till oil separates. Add the kasuri methi and give it a mix.

          Add 1 cup 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, sliced almonds and onion rings.
  

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

                      Add whole cauliflower & simmer for 4-5 minutes on one side. Flip it
                      over & simmer for 4-5 min. on other side too. Drain & keep aside.

                       Mix yoghurt, ginger-garlic paste, all dry spices & pickle.

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

                       Heat oil & sauté onions till light brown.

                       Add tomatoes & sauté till it is slightly mashed.

                      Add ginger-garlic paste, almonds & dry spices mixed some water. Saute 
                      till oil separates. Cool & blend.

                      Transfer onion paste & the leftover marinade to the pan. Gently
                      simmer till almost reduced. Add kasuri methi & mix well. 

                      Add 1 cup water & place marinated cauliflower & cook, covered on a
                      low flame for 20 minutes. Midway, flip it over & cook the other side.

                        Serve, garnished with coriander leaves, onion rings & chopped almonds.