Gobhi Mussallam, Cauliflower in a Typical Mughlai style

Cauliflower cooked in a typical Mughlai style

COOKING TIME:- 25 mins

Cauliflower cooked in a typical Mughlai style

COOKING TIME:- 25 mins
SERVING:- 4 pax


1) 2 nos ——cauliflower
2) 1 cup ——onion (sliced)
3) 1 tsp  ——garlic paste
4) 1 tsp  ——ginger paste
5) ½ cup ——tomato puree
6) 2 tbsp——cashew nuts
7) 4tbsp ——milk
8) 1 piece —-Cinnamon
9) 4 nos ——Cardamoms
10)1 tsp  ——red chili powder
11)3 nos ——green chilly
12)1 tsp  ——garam masala powder
13)1 tsp  ——coriander powder
14)2 tsp  ——turmeric powder
15)1 tsp  ——cumin powder
16)4 tbsp——oil
17)    —     ——Salt (to taste)


* In a pan roast cinnamon, cardamoms and cashew nuts till they are aromatic, keep it aside.

* Fry the sliced onions on medium level till brown, cool and then grind together browned onions, roasted spices, green chillies with little water.

* In a pan bring water to boil, add salt and boil the whole cauliflower for around 10 mins, remove, wash well and dry.

* Heat half the oil in a heavy-bottomed pan and add the cauliflower(flower side in oil),cover and cook while stirring occasionally on medium level till the cauliflower are browned lightly and cooked. Remove fried cauliflower from the pan and keep aside.

* Add the remaining oil,and fry the paste prepared earlier along with ginger-garlic paste on medium level till the oil separates. Add the turmeric powder,garam masala,cumin powder,coriander powder,red chilly powder and fry for a few seconds. Add tomato puree, water and salt. Reduce the flame and add the milk slowly whilst stirring to get a thick gravy.

* Stuff a little of this gravy in between the cauliflower florets and stems. Add some more water to the gravy if required and lastly add some fresh chopped coriander to the gravy.

* Now place the stuffed cauliflower in the a heated pan and pour the gravy over it evenly. Cover tightly and keep on low flame for about 5 minutes or till it is heated through fully.

* While serving place the flower side up of the cauliflower in a platter and garnish with chopped coriander leaves.

Leave a Reply

Your email address will not be published. Required fields are marked *

  +  1  =  5