Gobi Mussalam By Chef Pankaj Bhadouria
Gobi Mussalam
Gobi Musallam is a traditional north Indian dish. Chef Pankaj Bhadouria shares the recipe for this Mughlai-era dish.
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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
- 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.
1
- Heat oil in a kadhai and deep fry the cauliflower from both sides until light golden brown in colour and crisp in texture.
2
- 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.
3
- Add brown onion paste, salt, curd, cashew paste, poppy seeds paste and fry till the masala starts leaving oil from the sides.
4
- Now add the fried cauliflower and coat it with the masala, cover and cook on dum.
5
- Switch the flame off and keep it aside for 5 minutes undisturbed.
6
- Heat ghee in another pan, and add a pinch of asafetida, cumin seeds and mix well. Add 1 cup green peas, salt and sauté.
7
- Serve Gobhi Mussalam on a plate with some sautéed green peas. Garnish with fresh coriander sprig.
8
STEP BY STEP
Gobi Musallam is a spicy cauliflower gravy. Chef Pankaj makes Gobi Musallam inspired by her mother’s recipe.
Musallam means whole; so, in this recipe, the whole cauliflower is blanched, fried, and cooked in a spicy gravy. Chef serves this sumptuous dish matar ki ghugni (Green Peas Masala).
This Gobi Musallam is a delicious burst of aromas and flavours.
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