Gobi Musallam Recipe

Introduction

Gobi Musallam is a delicious whole roasted cauliflower dish rich in aromatic spices and creamy yogurt-based gravy. This vegetarian Indian recipe is perfect for impressive dinners or festive occasions, offering bold flavors and a beautiful presentation.

Ingredients

• 1 medium head cauliflower
• 1 cinnamon stick
• 2 cloves
• ½ teaspoon ground turmeric
• Salt to taste
• 10 cashew nuts
• ½ cup yogurt
• 2 tablespoons pureed tomatoes or tomato paste
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• ½ teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon red chili powder
• Salt and pepper to taste
• 2 teaspoons oil
• 2 tablespoons marinade (reserved yogurt mixture)
• 1 cup vegetable broth or stock
• Coriander (cilantro) leaves for garnish

Instructions

1. Step 1: Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.
2. Step 2: Prepare the cauliflower by trimming off the green leaves and cutting the base so it can sit flat. Make a cross cut into the base to aid cooking.
3. Step 3: Bring a large pot of salted water to a boil, adding the cinnamon stick, cloves, and ground turmeric.
4. Step 4: Place the cauliflower in the boiling water and cook for 4 minutes. Flip and cook for another 4 minutes, then remove and pat dry with paper towels.
5. Step 5: Soak cashew nuts in hot water for 10 minutes, then grind them into a smooth paste.
6. Step 6: In a bowl, mix yogurt, cashew nut paste, pureed tomatoes or tomato paste, minced garlic, minced ginger, ground cumin, ground coriander, red chili powder, garam masala, salt, and pepper.
7. Step 7: Reserve 2 tablespoons of this yogurt mixture for the gravy. Place the cauliflower on the prepared baking tray and coat it thoroughly with the remaining mixture.
8. Step 8: Bake the coated cauliflower for 15-20 minutes until cooked through and slightly browned.
9. Step 9: While the cauliflower bakes, heat oil in a frying pan over medium-high heat. Add the reserved marinade and sauté for about 2 minutes, stirring constantly.
10. Step 10: Stir in the vegetable broth or stock, simmer for 2-3 minutes until the gravy thickens slightly.
11. Step 11: Garnish the gravy with fresh coriander (cilantro) leaves and serve it alongside the baked cauliflower.

Tips & Variations

• For a richer flavor, add a splash of cream to the gravy just before serving.
• Replace cashew nuts with almonds or walnuts if preferred for a different nutty taste.
• Adjust the red chili powder to your heat preference or use smoked paprika for a milder smoky flavor.
• You can prepare the marinade a day ahead to allow the flavors to meld better on the cauliflower.

Storage

Store leftover Gobi Musallam in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The gravy can be stored separately to keep the cauliflower from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower for this recipe?

It’s best to use a fresh whole cauliflower to achieve the right texture and presentation. Frozen cauliflower tends to be softer and may not hold together well when roasted whole.

Can this dish be made vegan?

Yes, substitute the yogurt with a dairy-free alternative like coconut yogurt and use cashew cream instead of cashew nuts paste if needed. Make sure the broth is vegetable-based.

Gobi Musallam Recipe

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4.6 from 117 reviews

Gobi Musallam is a flavorful Indian dish featuring a whole cauliflower marinated in a rich blend of spices, yogurt, and cashew paste, then baked to perfection and served with a savory tomato-based gravy. This aromatic vegetarian entree is perfect for festive meals or special occasions.

• Author: Lily
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cauliflower and Parboiling:

• 1 medium head cauliflower
• 1 cinnamon stick
• 2 cloves
• ½ teaspoon ground turmeric
• Salt to taste

For the Cashew Nut Paste:

• 10 cashew nuts

For the Yogurt Mixture/Marinade:

• ½ cup yogurt
• 2 tablespoons pureed tomatoes or tomato paste
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• ½ teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon red chili powder
• Salt and pepper to taste

For Cooking the Gravy:

• 2 teaspoons oil
• 1 cup vegetable broth or stock
• Salt and pepper to taste
• Coriander (cilantro leaves) for garnish

Instructions

1. Preheat Oven: Preheat your oven to 180°C (350°F) and line a baking tray with baking paper to prepare for baking the cauliflower.
2. Prepare Cauliflower: Trim off the green leaves from the cauliflower and cut the base of the stalk so it can sit flat. Make a cross incision at the base to help cooking.
3. Parboil Cauliflower: In a large pot, bring water to a boil over medium-high heat. Season with salt, add cinnamon stick, cloves, and ground turmeric. Place the cauliflower in the boiling water and boil for 4 minutes, then flip and boil for another 4 minutes. Remove and pat dry with paper towels.
4. Make Cashew Paste: Soak cashew nuts in hot water for about 10 minutes to soften, then grind them into a smooth paste.
5. Prepare Yogurt Marinade: In a bowl, combine yogurt, cashew nut paste, pureed tomatoes, minced garlic, minced ginger, garam masala, ground cumin, ground coriander, red chili powder, salt, and pepper. Mix well to form the marinade.
6. Marinate Cauliflower: Reserve 2 tablespoons of the yogurt mixture for later use. Coat the parboiled cauliflower with the remaining marinade thoroughly, making sure it is evenly covered.
7. Bake Cauliflower: Place the coated cauliflower on the prepared baking tray and bake in the preheated oven for 15-20 minutes until cooked through and slightly browned.
8. Prepare Gravy: Heat oil in a frying pan over medium-high heat. Add the reserved reserved 2 tablespoons of yogurt marinade and sauté while stirring for about 2 minutes to release the aromas.
9. Add Broth and Simmer: Stir in the vegetable broth or stock, season with salt and pepper, and let it simmer gently for 2-3 minutes to develop the gravy.
10. Garnish and Serve: Garnish the gravy with fresh coriander (cilantro) leaves, then serve the baked cauliflower hot with the flavorful gravy poured over or alongside.

Notes

• Ensure the cauliflower is parboiled just enough to soften but not fully cooked to retain texture.
• Use fresh yogurt for the best results; Greek yogurt adds creaminess but can be thinned if too thick.
• Adjust the chili powder according to your heat preference.
• Cashew paste provides richness and smoothness to the marinade; you can substitute with almond paste if desired.
• This dish can be served with naan, roti, or steamed rice for a complete meal.

Keywords: Gobi Musallam, cauliflower recipe, Indian vegetarian dish, baked cauliflower, cashew yogurt marinade, Indian main course