Gobhi Mussallam (Whole Cauliflower)

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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Ingredients

How to Make Gobhi Mussallam (Whole Cauliflower)

  • Wash the whole cauliflower. Cut off the main stalk and remove the leaves.
  • Finely slice the onion, fry to a golden brown colour and grind to a paste using some of the curd.
  • Separately grind ginger, mace and cinnamon, cardamom and cloves.
  • Lightly roast the poppy seeds and cashew nuts on a griddle and grind to a paste.
  • Parboil cauliflower in half litre salted water and then remove.
  • Now in a kadhai, heat the ghee in which the onions were fried and place the cauliflower upside down first so as to lightly brown it.
  • Turn and cook the stem side for 5 minutes.
  • Remove and place in the curd.
  • Mix all the ground ingredients, chilli powder, turmeric powder, salt and pour over the cauliflower.
  • In a lagan, place the cauliflower along with the marinade.
  • Pour ghee on the top and sides, also save 1 tbsp ghee for peas.
  • Cover and place slow charcoal fire on the lid and also below the lagan.
  • Cook till the masala is dry but moist and the cauliflower is done.
  • Meanwhile in the kadhai heat a tbsp of ghee and add the cumin seeds.
  • When they begin to crackle, add the shelled peas, a pinch of salt and cook till tender.
  • When the cauliflower is done, serve on a bed of peas.