GOBHI MUSALLAM गोभी मुसल्लम
More Cauliflower you say. Well Cauliflower is the new Kale🌿, so as well use the popularity right 😀And I wanted to add this family recipe to the blog.
Musallam translates to ‘whole’ in Awadhi Indian cuisine and ideally it is made with small whole cauliflowers. There are a myriad ways to make this with green chutney or red chutney- my family prepares fairly simple sauté that uses only a handful of spices. I couldn’t find an ideal size of cauliflower at the grocer, so handled the hurdle by breaking a big one into few big florets.
10 Cashew , soak 10 mins
1/2 Onion, chopped
1/2 Onion+ 4 cloves Garlic+ 1/2 inch Ginger- Paste
2 Tomatoes chopped
1 tsp Cumin powder
1 tsp Coriander Powder
1 tsp Red Chilli powder
1 tsp Garam Masala
2 tsp Kasuri Methi
1/2 tsp Turmeric powder
1. Blanch Cauliflower first. Remove outer leaves from head and put cauliflower in a pot with boiled water along with salt and turmeric powder and boil for 5 minutes. Strain and keep aside.
2. In another pan, heat oil on medium heat. Add mustard seeds, cumin and roast and next add cauliflower pieces carefully. Cook florets on all sides for 2-3 mins so it just gets browned slightly. Keep aside.
3. Next add chopped onion and onion garlic, ginger paste and sauté for 5 minutes each till onion turns transparent.
4. Next blend tomato, cashew and add to the sauté and all spices. Cook until tomato turns color.
5. Take half of thick sauté and stuff cauliflower from bottom into the inlets using 🥄and then place on baking dish. Rest of sauté boil with 1/2 cup water and make gravy.
6. Preheat oven to 400 deg F. Put cauliflower (head facing upwards), pour little gravy over the cauliflower. Bake for 30 minutes and cauliflower will start to brown.
7. Garnish with coriander leaves, serve ♨️with some gravy on side.