Gobi Musallam Recipe | yummyfoodrecipes.in By, 2017-04-24 Gobi Musallam Recipe | yummyfoodrecipes.in Discover the taste of Gobi Musallam Recipe This recipe is a simple, quick and easy recipe. It is tasty and perfect for any occasion. Prep Time: Cook time: Ingredients: 1Cauliflower head – leaves, tough stem removed and washed,Waterto blanch,2 teaspoonssalt,1/2 teaspoonturmeric,1/2 teaspoonchili powder (optional), Sauce/gravy: 2 teaspoonsoil,1/2 mediumred onion chopped,1-inchginger chopped,5-6cloves of garlic chopped,1dry red chili or chili flakes to taste,3medium tomatoes chopped,1 teaspoongaram masala,1/2 teaspooncumin powder,1/2 teaspooncoriander powder,1/2 teaspoonturmeric powder,1 Tablespoondried Fenugreek Leaves,3/4 cupcoconut milk(from a can),2 tspground cashew or 1/3 cup soaked cashews,3/4 teaspoonsalt,1/4 teaspoonraw sugar or 1/2 teaspoon maple syrup, Instructions: In a large pot of water to boil and use enough water so all of the cauliflower can be immersed in it. Add salt, turmeric and chili and blanch/cook the whole cauliflower. Cover and cook for 4 minutes on each side(top to bottom and flip after 4 minutes) For making the Sauce: In a pan, add oil and heat on medium heat. Add chopped onion and saute until golden and fry for 6-7 minutes. Add ginger, garlic, chili and saute for another 2 minutes. Add the spices and mix it well. Add tomatoes, salt, sugar, fenugreek leaves, mix and cover with the lid cook until tender. Mash them a bit and cook for 8-10 minutes. Cool slightly, then blend with coconut milk and cashews into a smooth thick puree. Taste and adjust salt, spice according to your taste. Oil the baking dish if desired and place the blanched cauliflower in a baking dish. Slowly drop the puree on top to cover the entire head of the cauliflower. Some sauce will fall on the side and keep about a 1/3 of the sauce to serve on the side later. Bake in pre-heated 400 degrees F for 40-45 minutes till the cauliflower is dry to touch and sauce thickens a bit and turn the dish around after 30 minutes. Heat the remaining sauce to just about a boil so it thickens and serves on the side. Serve hot with flat breads(Naan/Roti), or salads or Quinoa. Notes: For a nut-free version, Use 2-3 Tablespoons powdered sunflower seeds or use 1/4 cup coconut cream + 1 Tablespoon cornstarch. You can also stuff/pour some of the sauce into the florets by separating them and then bake. Variations: Gobi Makhani: Cut up the cauliflower into florets and blanch in boiling water or roast in the oven until half cooked. Add blended sauce puree, 1/4 cup water, and cauliflower florets into a pan and cook on low-medium heat, for 15-20 minutes or until sauce thickens to desired consistency. Serve hot and drizzle with cashew cream/coconut cream. You can also add baked Tofu or braised Tempeh or Seitan to the sauce. Also, Read Creamy Mushroom Butter Masala Recipe Meghna Nath
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How To Prepare Gobi Musallam Recipe

How To Prepare Gobi Musallam Recipe

Gobi Musallam is a very presentable North Indian Dish for parties, dinners, and for special occasions. Musallam is a Mughlai word meaning whole and this dish means a whole Gobi( cauliflower) It is absolutely delicious and an interesting way to enjoy cauliflower. Let’s follow this recipe.

Ingredients

  • 1Cauliflower head – leaves, tough stem removed and washed
  • Waterto blanch
  • 2 teaspoonssalt
  • 1/2 teaspoonturmeric
  • 1/2 teaspoonchili powder (optional)

Sauce/gravy:

  • 2 teaspoonsoil
  • 1/2 mediumred onion chopped
  • 1-inchginger chopped
  • 5-6cloves of garlic chopped
  • 1dry red chili or chili flakes to taste
  • 3medium tomatoes chopped
  • 1 teaspoongaram masala
  • 1/2 teaspooncumin powder
  • 1/2 teaspooncoriander powder
  • 1/2 teaspoonturmeric powder
  • 1 Tablespoondried Fenugreek Leaves
  • 3/4 cupcoconut milk(from a can)
  • 2 tspground cashew or 1/3 cup soaked cashews
  • 3/4 teaspoonsalt
  • 1/4 teaspoonraw sugar or 1/2 teaspoon maple syrup

Directions

  • In a large pot of water to boil and use enough water so all of the cauliflower can be immersed in it.
  • Add salt, turmeric and chili and blanch/cook the whole cauliflower.
  • Cover and cook for 4 minutes on each side(top to bottom and flip after 4 minutes)

For making the Sauce:

  • In a pan, add oil and heat on medium heat.
  • Add chopped onion and saute until golden and fry for 6-7 minutes.
  • Add ginger, garlic, chili and saute for another 2 minutes.
  • Add the spices and mix it well.
  • Add tomatoes, salt, sugar, fenugreek leaves, mix and cover with the lid cook until tender.
  • Mash them a bit and cook for 8-10 minutes.
  • Cool slightly, then blend with coconut milk and cashews into a smooth thick puree.
  • Taste and adjust salt, spice according to your taste.
  • Oil the baking dish if desired and place the blanched cauliflower in a baking dish.
  • Slowly drop the puree on top to cover the entire head of the cauliflower.
  • Some sauce will fall on the side and keep about a 1/3 of the sauce to serve on the side later.
  • Bake in pre-heated 400 degrees F for 40-45 minutes till the cauliflower is dry to touch and sauce thickens a bit and turn the dish around after 30 minutes.
  • Heat the remaining sauce to just about a boil so it thickens and serves on the side.
  • Serve hot with flat breads(Naan/Roti), or salads or Quinoa.
Notes:
  • For a nut-free version, Use 2-3 Tablespoons powdered sunflower seeds or use 1/4 cup coconut cream + 1 Tablespoon cornstarch.
  • You can also stuff/pour some of the sauce into the florets by separating them and then bake.
Variations:
Gobi Makhani:
  • Cut up the cauliflower into florets and blanch in boiling water or roast in the oven until half cooked.
  • Add blended sauce puree, 1/4 cup water, and cauliflower florets into a pan and cook on low-medium heat, for 15-20 minutes or until sauce thickens to desired consistency.
  • Serve hot and drizzle with cashew cream/coconut cream.
  • You can also add baked Tofu or braised Tempeh or Seitan to the sauce.

Also, Read Creamy Mushroom Butter Masala Recipe

Meghna Nath

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