Gobi Musallam: A Decadent Vegan Dinner With Mughlai Roots
- Shireen Jamooji
Updated : December 06, 2022 10:12 IST
In India we’re no strangers to the versatility of cauliflower. This hearty vegetable can be used in a variety of ways and dishes, but this Gobi Musallam recipe combines classic Mughlai flavours to let it shine in all its glory.
If you’re a fan of cauliflower, you probably already know that every part of it has a unique texture and together a whole cauliflower can make for a showstopping meal. This vegan recipe harnesses the full potential of the vegetable and makes for a gorgeous main to serve to guests at festive events during the holiday season.
The cauliflower is blanched, slathered with a delicious makhani sauce and then baked to perfection. The cauliflower ends up tender with a nice char on the outside and the decadent sauce is rich and creamy without using any butter or cream, kitchen magic!
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Gobi Paratha: Succulent Cauliflower Paratha
Serve it up with rice, naans or just with some salad for a nutritious and satisfying dinner.
- 1 Cauliflower head
- Water to blanch
- 2 teaspoons salt
- ½ teaspoon turmeric
- ½ teaspoon chilli powder
- 2 teaspoons oil
- ½ medium red onion chopped
- 1 inch ginger chopped
- 5-6 cloves garlic chopped
- 1 dry red chilli
- 3 medium tomatoes chopped
- 1 teaspoon garam masala
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 Tablespoon dried Fenugreek Leaves kasuri methi
- ¾ cup coconut milk
- ¼ cup ground cashew
- ¾ teaspoon salt
- ¼ teaspoon sugar
- In a large pot, pour in enough water to fully immerse the cauliflower and then bring it to a boil.
- Remove the leaves and tough parts of the stem from the cauliflower and rinse it thoroughly.
- Add salt, turmeric and chilli to the water immerse the whole cauliflower, cover and cook for 4 minutes.
- In a pan, add oil and bring it up to medium heat. Add in chopped onions and saute until they start to brown slightly. Then add ginger, chilli, and powdered spices and mix thoroughly.
- Then add the tomatoes, c salt, sugar, and fenugreek leaves, mix and cook covered until softened.
- Cool and then blend the coconut milk and ground cashews in until it's a thick puree. Adjust for seasoning.
- Preheat an oven to 200ºC, place the blanched cauliflower in an oiled baking dish and pour over the sauce.
- Reserve a ⅓ of it for later.
- Bake for 45 minutes and then heat the remaining sauce to pour over before serving.