Gobi Musallam Recipe (Spicy Cauliflower Creamy Gravy)
The Gobi Musallam Recipe is a delicious and simple preparation of the cauliflower vegetable. I had tasted this recipe in one of the North Indian restaurants while I was living in the US and it immediately attracted my palate. In the traditional method of making this dish, the entire cauliflower is boiled in pot/ roasted and cooked, but I prefer making florets of the cauliflower as it is quicker to cook and also easier to eat as well. I simply love this recipe, as it is bursting with flavors and textures and the addition of cream makes the musallam super delicious.
Serve the Gobi Musallam along with phulka’s to enjoy your Sunday lunch meal.
If you are looking for more Gobi recipes here are some:
15 M
45 M
60 M
4 Servings
Ingredients
- 1 Cauliflower (gobi) , cut into florets
- 1 Onion
- 1 inch Ginger
- 3 cloves Garlic
- 3 Tomatoes , made into a puree
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Garam masala powder
- 1/2 teaspoon Red chilli powder
- Salt , to taste
- 2 sprig Coriander (Dhania) Leaves , chopped
- 1/4 cup Fresh cream
- Cooking oil , for cooking
How to make Gobi Musallam Recipe (Spicy Cauliflower Creamy Gravy)
To begin making the Gobi Musallam Recipe, we will first steam the cauliflower florets. You can use the steamer or the pressure cooker method. Make sure you steam until it is firm and not soft.
Make a paste of the onion, garlic and ginger and keep this aside.
Make a puree of the tomatoes, and keep this aside.
Into a heavy bottomed pan; heat a tablespoon of oil. Add in the onion garlic ginger paste and sauté the mixture on low to medium heat until the raw smell goes away. The color of the mixture will also change to a pale brown.
To the above mixture; add in turmeric powder, coriander powder, garam masala powder and red chili powder. Stir-fry it along with the onion paste and you get the aromas from the masala. This takes about a minute.
Next add in the tomato puree, the cauliflower florets and give the mixture a good stir. Add in the salt to taste and adjust the remaining spices to suit your taste.
Cover the pan, turn the heat to low and simmer the musallam for about 5 minutes. This helps in building the gravy and makes the cauliflower get well coated with the masala. Finally,stir in the cream and chopped coriander leaves.
Serve the Gobi Musallam along with phulka’s to enjoy your Sunday lunch meal.
Archana Doshi
Archana Doshi is the founder of Archana's Kitchen. Archana launched Archana's Kitchen in 2007 as a way to keep track of her and family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Archana is dedicated to helping home cooks be successful in the kitchen. Archana says "I hope you enjoy cooking recipes from my website where the sole effort is to make cooking simple for you. When you try out one of our recipes, we are longing to hear back from you. Do take your time to come back and share your comments, as your feedback means a lot to me"
