Traditional Whole Gobi Musallam Recipe
A Rich and Flavorful North Indian Dish Perfect for Dinner
Total Time: 65 minutes
Servings: 3
Cuisine: North Indian
Course: Dinner
Diet: Diabetic Friendly
Whole Gobi Musallam is a delectable and visually stunning North Indian dish that features a whole cauliflower cooked in a spiced, rich gravy. This dish is perfect for a special dinner and is both vegetarian and diabetic-friendly. The cauliflower, infused with aromatic spices and cashew paste, is baked to perfection, creating a tender yet flavorful meal that pairs wonderfully with naan or phulka.
Ingredients
Ingredient | Quantity |
---|---|
Cauliflower (gobi) – whole | 1 |
Cashew nuts | 10 |
Onion, chopped | 1 |
Tomatoes, chopped | 2 |
Garlic, chopped | 4 cloves |
Ginger, chopped | 1/2 inch |
Cumin powder (Jeera) | 1 teaspoon |
Coriander powder (Dhania) | 1 teaspoon |
Red chilli powder | 1 teaspoon |
Garam masala powder | 1 teaspoon |
Kasuri methi (Dried Fenugreek Leaves) | 2 teaspoons |
Turmeric powder (Haldi) | 1/2 teaspoon |
Coriander leaves (for garnishing) | As needed |
Water | As needed |
Salt | As needed |
Nutritional Information
Nutrient | Amount per Serving |
---|---|
Calories | ~150 kcal |
Protein | ~5 g |
Carbohydrates | ~15 g |
Fat | ~10 g |
Fiber | ~4 g |
Sodium | ~200 mg |
(Please note: Nutritional information may vary based on specific ingredient brands and preparations.)
Instructions
Preparing the Cauliflower:
- Prepare the Cauliflower: Begin by removing the outer leaves from the cauliflower. Place it on a flat surface or plate, ensuring the stem is facing upwards. Using a sharp knife, trim the excess stem so that the cauliflower can sit upright, with the florets facing the sky. This helps the cauliflower maintain its shape and makes it easier to coat with the spice mixture later.
- Soak the Cashews: Soak the cashew nuts in warm water for about 15 minutes to soften them.
- Boiling the Cauliflower: In a large pot, bring enough water to a boil, adding salt and turmeric powder. Gently lower the cauliflower into the boiling water with the florets facing upwards. Boil it for about 5 minutes. Then, flip the cauliflower so the head is facing downwards and continue to boil for another 5 minutes. Alternatively, you can steam the cauliflower until it is al dente (tender but not mushy). Once cooked, drain and set the cauliflower aside.
Making the Spice Paste:
- Prepare the Masala: In a pan, heat oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté for about 5 minutes, or until the onion turns soft and translucent.
- Add Tomatoes and Spices: Add the chopped tomatoes to the pan along with cumin powder, coriander powder, red chilli powder, and garam masala powder. Stir well and cook until the tomatoes become soft and the oil begins to separate from the mixture, which usually takes about 10 minutes.
- Cool and Blend: Remove the pan from heat and allow the masala mixture to cool completely. Once cooled, transfer it to a blender and blend it into a smooth paste. Add the soaked cashews into the blender and blend them together with the masala mixture, forming a creamy, thick paste.
Cooking the Masala Paste:
- Cook the Paste: Return the blended paste to the pan and cook it over medium heat for 5–10 minutes. If the paste becomes too thick, add a little water to achieve a smooth consistency. Stir the mixture occasionally to prevent it from burning.
- Add Kasuri Methi: Sprinkle the kasuri methi (dried fenugreek leaves) into the paste, stirring well. Let it cook for an additional 5 minutes to allow the flavors to meld together.
Baking the Gobi Musallam:
- Preheat the Oven: Preheat your oven to 200°C (392°F).
- Assemble the Dish: Place the boiled cauliflower in a baking dish, with the head facing upwards. Pour the prepared masala sauce generously over the cauliflower, making sure it is well-coated with the spiced gravy.
- Bake the Cauliflower: Place the dish in the preheated oven and bake for 30 minutes, or until the cauliflower begins to brown and the masala has thickened around the cauliflower. Check halfway through to ensure the sauce does not dry out. If needed, add a little water to keep the sauce moist.
Garnishing and Serving:
- Garnish and Serve: Once the cauliflower is perfectly cooked and golden brown, remove it from the oven. Garnish with fresh coriander leaves. Slice the cauliflower into wedges and serve it alongside soft naan or phulkas for a delicious meal.
Tips for the Best Whole Gobi Musallam:
- Cashews: Soaking the cashews before blending them gives the sauce a rich, creamy texture. If you’re looking for a dairy-free alternative, you can skip the cashews and use a small amount of coconut cream for the same creamy effect.
- Cooking the Cauliflower: Be careful not to overcook the cauliflower during the boiling or steaming process. You want it to remain slightly firm so that it holds its shape while baking.
- Flavor Variations: You can adjust the spice levels by adding more or less chilli powder based on your preference. For a slightly smoky flavor, consider adding a pinch of smoked paprika or a teaspoon of roasted cumin powder.
Whole Gobi Musallam is a dish that not only tastes divine but also makes a beautiful presentation on your dinner table. The rich, spiced gravy and tender cauliflower create a wonderful balance of textures and flavors. It’s perfect for impressing guests or as a special family meal. Whether served with naan, phulkas, or even rice, this dish is bound to become a favorite in your North Indian recipe collection!