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Gobi Mussalam By Chef Pankaj Bhadouria

Pankaj Bhadouria
Gobi Musallam is a traditional north Indian dish. Chef Pankaj Bhadouria shares the recipe for this Mughlai-era dish.

Serves3

Cooking Time10-15 Min

Meal Typecurry

Preparation Time10-15 Min

DifficultyMEDIUM

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Ingredients

  • For Gobi Mussalam

    • water as required

    • salt to taste

    • 1 whole cauliflower

    • oil for frying

    • 2 tbsp oil

    • 1 tbsp cumin seeds

    • 1 tbsp ginger paste

    • 1 tbsp garlic paste

    • 1 tsp turmeric powder

    • 1 tsp red chilli powder

    • 1 tsp coriander powder

    • 1 tsp cumin powder

    • 1 tsp garam masala powder

    • ¼ cup fried onion paste

    • salt to taste

    • 3-4 tbsp curd

    • 2 tbsp cashew nuts paste

    • 2 tbsp poppy seeds paste

    • 1 tsp ghee

    • a pinch of asafoetida

    • 1 tsp cumin seeds

    • 1 cup green peas

    • salt to taste

    • coriander sprig for garnish

PREPARATION

  1. 1

    Wash the cauliflower and cut the stem off. Heat water in a pot, and add salt. Blanch the cauliflower for 2 minutes on each side and set aside.

  2. 2

    Heat oil in a kadhai and deep fry the cauliflower from both sides until light golden brown in colour and crisp in texture.

  3. 3

    Heat oil in a kadhai and add cumin seeds, ginger paste, garlic paste, turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala powder and saute.

  4. 4

    Add brown onion paste, salt, curd, cashew paste, poppy seeds paste and fry till the masala starts leaving oil from the sides.

  5. 5

    Now add the fried cauliflower and coat it with the masala, cover and cook on dum.

  6. 6

    Switch the flame off and keep it aside for 5 minutes undisturbed.

  7. 7

    Heat ghee in another pan, and add a pinch of asafetida, cumin seeds and mix well. Add 1 cup green peas, salt and sauté.

  8. 8

    Serve Gobhi Mussalam on a plate with some sautéed green peas. Garnish with fresh coriander sprig.

STEP BY STEP