Last month, there was a theme ‘thanksgiving meal’ in blogging marathon. I immediately decided to take that theme. After taking it, I called my sister in US and asked for her help.

According to her, turkey is must during thanksgiving parties. Since I’m a vegetarian so that was quite obvious that I won’t be making anything of the sort. She told me that one of her friends make vegetarian Turkey with cauliflower. I was quite anxious to know and asked her to get the recipe from her friend. When she sent me the recipe, only then I came to know it’s nothing else that our very own ‘Gobi musallam’.

Gobi musallam

This month we, a group of bloggers are participating in Bakeathon, where we have been posting baked dishes on every monday, wednesday and friday. Since at that time I couldn’t post due to some problems at my end and this gobi musallam perfectly fits into that theme as well,  so I decided to post it now. It is better late than never :).  

Musallam is a Mughal word which means whole. So Gobi musallam is a baked whole cauliflower in a rich creamy gravy. Its rich taste and beautiful presentation makes it the centerpiece of a party table.

I first had Gobi musallam when I was in college. One of our professor invited our class on lunch to his place. His wife was an excellent cook. She made Gobi musallam and I got so fascinated with the dish that the very next day tried to make it. Though at that time, I couldn’t get the exact taste but I didn’t lose heart. I made it couple of times til got the same taste.

In this, the whole cauliflower head is first blanched, then marinated with spicy gravy. This cauliflower head is then baked till golden brown. Finally it is drenched in creamy gravy and baked again to settle in the flavors.

Print Recipe
Gobi Musallam/ Tandoori Gobhi / Baked Cauliflower in Creamy Gravy
This stunningly delicious gobi musallam in a rich creamy gravy turns your dinner into a scrumptious treat.
Gobi musallam
Prep Time 15 min
Cook Time 45 min
Servings
Ingredients
Prep Time 15 min
Cook Time 45 min
Servings
Ingredients
Gobi musallam
Instructions
  1. Wash cauliflower well and remove outer leaves from cauliflower head. Cut around the core of cauliflower.
  2. Blanch the cauliflower in boiling water for about 10 minutes turning around in between so that whole of the cauliflower is equally cooked. Take care that it should be half cooked only. Remove from water and keep it aside for some time to drain out all the water.
    Gobi musallam
  3. While cauliflower is boiling, prepare the gravy. Heat oil in a sauce pan. Add all the whole spices and saute till aromatic.
    Gobi musallam
  4. Add onion, ginger and garlic paste (I grind them all together) and cook till there is change in color.
    Gobi musallam
  5. Add salt, ½ tsp paprika and a dash of turmeric.
    Gobi musallam
  6. Mix in chopped nuts and divide the mixture into two parts.
    Gobi musallam
  7. In one part, add 1 tbsp of whole wheat flour. Fry it to cook the flour. Add 2-3 tbsp water to make a thick paste.
  8. When the stuffing and cauliflower are cool enough to handle, begin to stuff the spice paste/marinade into all the nooks and crannies, starting with the underside of the head. If some floret breaks, you can seal that too with this paste 😊. Fix in some cashew halves. Lightly oil the whole cauliflower head and bake it in preheated oven at 180C for about 25 minutes until the surface looks golden brown.
    Gobi musallam
  9. In the meantime, to the remaining half of the onion mixture, add tomato puree and saute till tomatoes get cooked.
    Gobi musallam
  10. Add turmeric powder, paprika powder and some more salt. Give a quick stir. Stir in 2 tbsp of fresh cream. Add boiled peas and ½ cup of milk. I forgot to add peas at this stage , so added before baking.
    Gobi musallam
  11. Crush kasuri methi between your palms and add to the masala. Mix and cook for few minutes. Creamy gravy is ready.
    Gobi musallam
  12. Pour this gravy over baked cauliflower and bake again for 5-8 minutes.
  13. Garnish with chopped coriander leaves and enjoy this royal dish with chapati or naan.
    Gobi musallam
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This is part of the Bake-a-thon 2017

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