How To Prepare Gobi Musallam Recipe

Twitter

Facebook

Google +

Pinterest

0 0

Prep Time Null

Cooking Time Null

Servings Null

Rating

Gobi Musallam is a very presentable North Indian Dish for parties, dinners, and for special occasions. Musallam is a Mughlai word meaning whole and this dish means a whole Gobi( cauliflower) It is absolutely delicious and an interesting way to enjoy cauliflower. Let’s follow this recipe.

Ingredients

1Cauliflower head – leaves, tough stem removed and washed
Waterto blanch
2 teaspoonssalt
1/2 teaspoonturmeric
1/2 teaspoonchili powder (optional)

Sauce/gravy:

2 teaspoonsoil
1/2 mediumred onion chopped
1-inchginger chopped
5-6cloves of garlic chopped
1dry red chili or chili flakes to taste
3medium tomatoes chopped
1 teaspoongaram masala
1/2 teaspooncumin powder
1/2 teaspooncoriander powder
1/2 teaspoonturmeric powder
1 Tablespoondried Fenugreek Leaves
3/4 cupcoconut milk(from a can)
2 tspground cashew or 1/3 cup soaked cashews
3/4 teaspoonsalt
1/4 teaspoonraw sugar or 1/2 teaspoon maple syrup

Directions

In a large pot of water to boil and use enough water so all of the cauliflower can be immersed in it.
Add salt, turmeric and chili and blanch/cook the whole cauliflower.
Cover and cook for 4 minutes on each side(top to bottom and flip after 4 minutes)

For making the Sauce:

In a pan, add oil and heat on medium heat.
Add chopped onion and saute until golden and fry for 6-7 minutes.
Add ginger, garlic, chili and saute for another 2 minutes.
Add the spices and mix it well.
Add tomatoes, salt, sugar, fenugreek leaves, mix and cover with the lid cook until tender.
Mash them a bit and cook for 8-10 minutes.
Cool slightly, then blend with coconut milk and cashews into a smooth thick puree.
Taste and adjust salt, spice according to your taste.
Oil the baking dish if desired and place the blanched cauliflower in a baking dish.
Slowly drop the puree on top to cover the entire head of the cauliflower.
Some sauce will fall on the side and keep about a 1/3 of the sauce to serve on the side later.
Bake in pre-heated 400 degrees F for 40-45 minutes till the cauliflower is dry to touch and sauce thickens a bit and turn the dish around after 30 minutes.
Heat the remaining sauce to just about a boil so it thickens and serves on the side.
Serve hot with flat breads(Naan/Roti), or salads or Quinoa.

Notes:

For a nut-free version, Use 2-3 Tablespoons powdered sunflower seeds or use 1/4 cup coconut cream + 1 Tablespoon cornstarch.
You can also stuff/pour some of the sauce into the florets by separating them and then bake.

Variations:

Gobi Makhani:

Cut up the cauliflower into florets and blanch in boiling water or roast in the oven until half cooked.
Add blended sauce puree, 1/4 cup water, and cauliflower florets into a pan and cook on low-medium heat, for 15-20 minutes or until sauce thickens to desired consistency.
Serve hot and drizzle with cashew cream/coconut cream.
You can also add baked Tofu or braised Tempeh or Seitan to the sauce.

Also, Read Creamy Mushroom Butter Masala Recipe

Meghna Nath