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Pankaj Bhadouria
Gobi Musallam is a traditional north Indian dish. Chef Pankaj Bhadouria shares the recipe for this Mughlai-era dish.
Preparation Time
10-15 Min
Cooking Time
10-15 Min
Meal Type
main course
Difficulty
MEDIUM
Serves
3
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
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.
Heat oil in a kadhai and deep fry the cauliflower from both sides until light golden brown in colour and crisp in texture.
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.
Add brown onion paste, salt, curd, cashew paste, poppy seeds paste and fry till the masala starts leaving oil from the sides.
Now add the fried cauliflower and coat it with the masala, cover and cook on dum.
Switch the flame off and keep it aside for 5 minutes undisturbed.
Heat ghee in another pan, and add a pinch of asafetida, cumin seeds and mix well. Add 1 cup green peas, salt and sauté.
Serve Gobhi Mussalam on a plate with some sautéed green peas. Garnish with fresh coriander sprig.
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.
