Gobi Musallam Recipe

Cooking Directions

• STEP 1.Clean the cauliflower and remove any leaves. Make a few slits on the cauliflower to allow the marinade to penetrate.
• STEP 2.In a bowl, mix together yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt.
• STEP 3.Apply the marinade all over the cauliflower, making sure to get it into the slits. Let it marinate for at least 30 minutes.
• STEP 4.Preheat the oven to 180°C (350°F). Place the marinated cauliflower on a baking tray and roast for about 40-45 minutes, or until it is tender and golden brown.
• STEP 5.While the cauliflower is roasting, prepare the tomato-based gravy. Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and cook until golden brown.
• STEP 6.Add ginger-garlic paste and cook for a minute. Then, add tomato puree, turmeric powder, red chili powder, garam masala, and salt. Cook until the oil separates from the gravy.
• STEP 7.Add water and let the gravy simmer for a few minutes. Adjust the consistency according to your preference.
• STEP 8.Once the cauliflower is roasted, carefully transfer it to the pan with the tomato gravy. Gently coat the cauliflower with the gravy.
• STEP 9.Cover the pan and let it simmer for 5-10 minutes, allowing the flavors to blend together.
• STEP 10.Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Cooking Tips

• Make sure to clean the cauliflower thoroughly before marinating.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a richer gravy, you can add a tablespoon of cream or cashew paste.

Storage and Serving

• Gobi Musallam can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a microwave or on the stovetop before serving.
• Serve Gobi Musallam as a main course with rice or naan bread.