Traditional Whole Gobi Musallam Recipe

Sasmita Sahoo
Traditional Whole Gobi Musallam Recipe
12308 ratings.

Traditional Whole Gobi Musallam Recipe is a roasted whole cauliflower dish and much popular dish in northern part of India. Gobi musallam is easy to prepare and eye appealing too. Mainly the whole cauliflower / gobi is first parboiled, a creamy sauce is whipped up, then parboiled gobi is well coated by sauce and roasted in oven. Finally the delicious dish is served in an exotic way. This is a very presentable dish and can make a centerpiece on serving table in any party. Serve Traditional Whole Gobi Musallam Recipe along with naans or phulkas.

Take a look at more cauliflower recipes to try

  1. Poori Masala Gobhi Recipe
  2. Bengali Phool Gobhir Paturi Recipe
  3. Gobi Biryani (Spiced Cauliflower Rice) Recipe
  4. Vegetable Au Gratin with Cauliflower Carrots and Beans

The most important point here is to select a worm free cauliflower since the cauliflower is used as a whole. To be sure, you can keep it in salted warm water for 5 minutes before steaming.

Course: Dinner
Diet: Diabetic Friendly
Prep in

10 M

Cooks in

55 M

Total in

65 M


3 Servings


  • 1 Cauliflower (gobi) , whole
  • 10 Cashew nuts
  • 1 Onion , chopped
  • 2 Tomatoes , chopped
  • 4 cloves Garlic , chopped
  • 1/2 inch Ginger , chopped
  • 1 teaspoon Cumin powder (Jeera)
  • 1 teaspoon Coriander Powder (Dhania)
  • 1 teaspoon Red Chilli powder
  • 1 teaspoon Garam masala powder
  • 2 teaspoons Kasuri Methi (Dried Fenugreek Leaves)
  • 1/2 teaspoon Turmeric powder (Haldi)
  • Coriander (Dhania) Leaves , for garnishing
  • Water , as needed
  • Salt , as needed

How to make Traditional Whole Gobi Musallam Recipe

  1. To prepare Traditional Whole Gobi Musallam Recipe, remove any outer leaves from the cauliflower head. Then put the cauliflower on a plate facing the stem upwards. Using a knife, cut the extra stem in such a way that cauliflower can sit straight at base facing the florets upwards.

  2. Soak the cashews in water.

  3. Prep other veggies and ingredients as well.

  4. In a pan boil enough water along with salt and turmeric powder. Gently drop the whole head cauliflower (head facing upwards) in the boiling water and boil for 5 minutes. Then flip it (head facing downwards) and again boil for 5 minutes. Or alternatively, steam it till al dente.

  5. Strain the cauliflower and keep aside.

  6. In another pan, heat oil on medium heat. Add the coarsely chopped onion, garlic, ginger and sauté for 5 minutes till onion turns transparent.

  7. Next add coarsely chopped tomato and all spice powder except kasoori methi. Cook until tomato turns soft.

  8. Turn off the heat and let the masala mixture cool completely.

  9. Then blend the cooled masala mixture along with soaked cashews until smooth paste in a blender.

  10. Pour this paste into the same pan and cook again on medium heat for 5-10 minutes.

  11. Add little water if the sauce gets too thick. Now add kasoori methi, stir well and cook for another 5 minutes.

  12. In the meanwhile, preheat oven to 200 deg C.Put the cauliflower (head facing upwards) in a baking dish and pour the masala over the cauliflower and ensure that the whole cauliflower is well coated. Bake for 30 minutes and by the time the cauliflower starts to brown.

  13. Garnish with coriander leaves, slice Traditional Whole Gobi Musallam Recipe and serve along with naans or phulkas.