Gobi Musallam

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 1 - whole cauliflower
  • 3 tbsp - oil
  • 2-3 - cloves
  • 1-2 - bay leaves
  • 1 tsp - turmeric
  • 1 tsp - red chilli powder
  • 1 tsp - garam masala
  • 1 - big onion
  • 4 cloves - garlic
  • 1 inch - ginger
  • 1 - large or 2 medium tomatoes
  • 1 - cardamom
  • Salt to taste
  • 1 tbsp - chopped green coriander for garnishing

How to Make Gobi Musallam

  • Cut onion and garlic into thin slices and grate the ginger.
  • Wash the cauliflower and make small slits in it on the base as well as the top but don't cut it.
  • Heat oil in a deep pan preferably, non-stick.
  • Coarsely crush the cardamom and cloves, and add it to oil along with the bay leaves.
  • When they become brown, add sliced onions and garlic and saute till golden brown.
  • Add turmeric.
  • Add red chilli powder, garam masala, salt, grated ginger and tomatoes and saute for a minute.
  • Place the cauliflower in the pan, spread the masala evenly over the cauliflower with a spatula and place a tightly covered lid over it.
  • Lower the flame.
  • Don't add water; there will be enough water for the cauliflower to be cooked if the lid is tight enough.
  • Stir it occasionally and gently till the cauliflower is cooked (approx 20-30 min).
  • Serve it hot after garnishing with chopped coriander.
  • Goes well with roti or paratha.