Gobhi Musallam
Gobhi Musallam features a whole roasted cauliflower, slow-cooked in a creamy, spiced gravy. It makes a beautiful centerpiece for any meal.
Ingredients
- 1 medium whole cauliflower (about 800 grams)
- For Boiling/Blanching:
- 6 cups water
- 1 teaspoon salt
- 0.5 teaspoon turmeric powder
- 2 tablespoons cooking oil
- 2 medium onions
- 2 medium tomatoes
- 2 green chilies
- 1 piece ginger (2-inch)
- 6 cloves garlic
- 0.5 cup plain yogurt
- 0.25 cup raw cashews
- 0.25 cup melon seeds
- 0.5 cup water (for soaking nuts/seeds)
- For Marinade:
- 0.5 cup plain yogurt
- 1 teaspoon ginger-garlic paste
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 0.5 teaspoon garam masala
- 0.5 teaspoon salt
- For Gravy:
- 2 tablespoons cooking oil
- 2 bay leaves
- 4 green cardamom pods
- 2 cloves
- 1 cinnamon stick (1-inch)
- 0.5 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon garam masala
- 0.5 teaspoon fenugreek leaves (kasoori methi)
- 0.5 cup water
- 0.25 cup fresh cream
- 1 teaspoon honey
- 0.5 teaspoon salt (or to taste)
- For Garnish:
- 2 tablespoons fresh cilantro leaves
- 1 tablespoon slivered almonds
- 1 tablespoon fresh cream
Instructions
- Carefully wash 1 medium whole cauliflower. In a large pot, bring 6 cups water, 1 teaspoon salt, and 0.5 teaspoon turmeric powder to a boil. Gently place the cauliflower in the boiling water and blanch for about 5-7 minutes, or until it is slightly tender but still holds its shape. Remove and drain well, setting aside to cool.
- While the cauliflower cools, prepare the marinade. In a small bowl, combine 0.5 cup plain yogurt, 1 teaspoon ginger-garlic paste, 0.5 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon cumin powder, 0.5 teaspoon garam masala, and 0.5 teaspoon salt. Mix everything thoroughly to form a smooth paste.
- Evenly coat the blanched cauliflower with the prepared marinade. Ensure the marinade gets into all the crevices. Cover the marinated cauliflower and refrigerate for at least 30 minutes, or up to 2 hours, allowing the flavors to meld.
- Prepare the ingredients for the gravy paste. Peel and roughly chop 2 medium onions. Roughly chop 2 medium tomatoes. Slice 2 green chilies. Peel and chop 1 piece ginger (2-inch) and 6 cloves garlic. Soak 0.25 cup raw cashews and 0.25 cup melon seeds in 0.5 cup water for 15-20 minutes to soften.
- Heat 2 tablespoons cooking oil in a large oven-safe pot or a deep, heavy-bottomed pan over medium heat. Carefully place the marinated cauliflower in the hot oil and sear it on all sides until it turns light golden brown. This should take about 8-10 minutes. Remove the cauliflower from the pan and set it aside.
- In the same pan with the remaining oil, add 2 bay leaves, 4 green cardamom pods, 2 cloves, 1 cinnamon stick (1-inch), and 0.5 teaspoon cumin seeds. Sauté for 30 seconds until aromatic.
- Add the roughly chopped 2 medium onions to the pan and cook until they turn translucent and light golden brown, about 5-7 minutes. Then add the chopped 1 piece ginger, 6 cloves garlic, and 2 sliced green chilies. Cook for another 2-3 minutes until the raw smell disappears.
- Add the chopped 2 medium tomatoes to the pan and cook until they soften and the oil begins to separate, about 5-7 minutes. In a blender, combine the softened cashews and melon seeds (drained) with 0.5 cup plain yogurt and blend into a fine, smooth paste. Add this paste to the pan, along with 1 teaspoon red chili powder, 1 teaspoon coriander powder, 0.5 teaspoon turmeric powder, 0.5 teaspoon garam masala, and 0.5 teaspoon fenugreek leaves. Cook for 5-7 minutes, stirring continuously, until the gravy thickens and oil separates from the sides.
- Pour in 0.5 cup water and stir well, bringing the gravy to a gentle simmer. Season with 0.5 teaspoon salt and 1 teaspoon honey, adjusting to taste. Reduce the heat to low.
- Gently place the seared cauliflower back into the simmering gravy. Cover the pan and cook on low heat for 20-25 minutes, or until the cauliflower is completely tender and has absorbed the flavors of the gravy. If using an oven, cover the oven-safe pot and bake at 350°F (175°C) for 25-30 minutes.
- Before serving, stir in 0.25 cup fresh cream. Cook for another 2 minutes, ensuring the cream is well incorporated and the gravy is heated through.
- Carefully transfer the whole Gobhi Musallam to a serving platter. Garnish with 2 tablespoons chopped fresh cilantro leaves, 1 tablespoon slivered almonds, and a drizzle of 1 tablespoon fresh cream. Serve hot with naan, roti, or steamed rice.