Spicy Gobi Musallam (Cauliflower in Creamy Gravy)

Gobi Musallam Recipe (Spicy Cauliflower in Creamy Gravy)

Gobi Musallam, a delectable dish from Awadhi cuisine, features cauliflower cooked in a rich and aromatic gravy made with fresh spices, creamy textures, and vibrant flavors. This vegetarian delight is perfect as a side dish and can elevate any meal, making it a wonderful addition to your Sunday lunch. The combination of spices and cream creates a tantalizing gravy that coats the tender cauliflower florets, creating a dish that’s both satisfying and full of warmth.

Ingredients

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Servings: 4

Cuisine: Awadhi

Course: Side Dish

Diet: Vegetarian

Instructions

1. Steam the Cauliflower:
   Begin by steaming the cauliflower florets. You can choose either the steamer method or use a pressure cooker. Steam the florets until they are firm and tender, but not soft. This ensures the cauliflower retains its shape while absorbing the flavors of the gravy.

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2. Prepare the Paste and Puree:
   While the cauliflower is steaming, make a smooth paste by grinding together the onion, ginger, and garlic. Set this aside. Then, puree the tomatoes until smooth, and keep them aside as well.

3. Sauté the Onion-Ginger-Garlic Paste:
   Heat a tablespoon of sunflower oil in a heavy-bottomed pan over medium heat. Once the oil is hot, add the prepared onion-ginger-garlic paste. Sauté this mixture on low to medium heat until the raw smell disappears and the paste turns a light brown color. This step will help release the essential oils and flavors from the onions and spices.

4. Add the Ground Spices:
   To the sautéed paste, add turmeric powder, coriander powder, garam masala powder, and red chili powder. Stir well and cook for about a minute to allow the spices to release their fragrance, creating a rich base for the gravy.

5. Incorporate the Tomato Puree and Cauliflower:
   Once the spices are well-blended with the onion paste, pour in the tomato puree. Stir the mixture to combine. Then, add the steamed cauliflower florets and gently toss to coat them in the flavorful masala. Add salt to taste and adjust the spice levels according to your preference.

6. Simmer the Gravy:
   Cover the pan and lower the heat to simmer the mixture for about 5 minutes. This allows the cauliflower to absorb the spices and the gravy to thicken, creating a rich and creamy texture. Stir occasionally to ensure the cauliflower doesn’t stick to the bottom of the pan.

7. Finish with Cream and Coriander:
   After simmering, stir in the fresh cream and chopped coriander leaves. This will give the dish a smooth, creamy finish and a burst of fresh flavor.

8. Serve and Enjoy:
   Your Gobi Musallam is now ready to be served! Pair it with freshly made phulkas or naan bread to enjoy a delightful and flavorful meal. The combination of creamy, spicy gravy and tender cauliflower will surely be a hit at your table.

Nutritional Information (Per Serving)

Tips:

• Adjusting Spice Levels: You can increase or decrease the amount of red chili powder to make the dish as spicy as you prefer.
• Making It Richer: If you want a richer gravy, you can add more cream or even a spoonful of cashew paste for a smoother texture.
• Serving Suggestion: This dish pairs wonderfully with steamed basmati rice, parathas, or any flatbread of your choice.

This Gobi Musallam recipe, infused with traditional Awadhi flavors, brings the best of creamy, spiced cauliflower to your plate. With its vibrant spices and smooth texture, it’s sure to be a favorite among your family and friends. Enjoy this beautiful, wholesome dish that’s perfect for any special occasion or a comforting weeknight meal.