Gobhi Musallam is a very presentable and non Spicy north Indian dish for parties, dinners and for special occasions. Musallam is a mughal word meaning whole and this dish means a whole Gohbi (cauliflower). It is a nice change from the usual Gobi aloo ki sabzi and it is absolutely delicious and an interesting way to enjoy cauliflower.



Cauliflower – 1 whole
Onion – 2 paste
Onion – 1 small (chopped)
Tomato – 3 puree
Bay leaves – 2-3
Cinnamon sticks – 2
Javitri – 1
Green Cardamom – 2
Phool chakri – 1
Cumin seeds – 1 tsp
Black Pepper 5-6
Whole coriander seeds – 1 tsp
Ginger Garlic Green chilli Paste – 2 Tbsp
Turmeric Powder – 1/2 tsp
Coriander Powder – 2 Tbsp
Red Chilli Powder – 1 tsp
Garam Masala – 1 Tbsp
Salt to taste
Cashewnut Paste – 2 Tbsp
Yoghurt -1/2 cup
Fresh Cream – 1/2 cup
Water as required
Mustard oil – 4-5 Tbsp
Oil – for Pan fry Cauliflower

Preparation Method:

  1. Boil water with some salt. Blanch the cauliflower in hot water for about 5 minutes each side or total 10 minutes.
  2. Strain the cauliflower.
  3. Now heat 7-8 Tbsp of oil in a kadhai and pan fry the cauliflower.
  4. Now heat mustard oil in a kadhai. Add all the whole spices. Saute for a minute and add chopped onion.
  5. When onion gets light brown add Onion paste. Cook until onions are golden brown.
  6. Now add turmeric powder, coriander powder, red chilli powder and 2 Tbsp of water and mix well.
  7. Add tomato puree. Mix well. Cover the lid and lets the masala cooks well.
  8. Add Salt and when oil gets separate add 1/4 cup of water. Mix well.
  9. Add Cashewnut paste, Curd and fresh cream. Mix well and let it cook for 1-2 minute.

    Check the consistency of the gravy if you want you can add water

  10. Now add fry cauliflower in the gravy and with the help of the spoon pour the gravy inside the cauliflower. Flip over the cauliflower carefully and do the same.
  11. Cover the lid and get it simmer for 2-3 minutes.
  12. Gobi Musallam is Ready to Serve. Its Glaring like a Sun.
  13. Serve Hot with Paratha or Puri. Yummy