RECIPE OF MUGHAL CAULIFLOWER MUSALLAM

Print Recipe

https://alcoeats.com/blogs/lunch/recipe-of-mughal-cauliflower-gobhi-musallam

• Prep Time -15 mins 
• Cook Time - 35 mins 
• Total Time - 1 hr 50 mins 
• Course - Main Course, Party 
• Cuisine - Indian 
• Servings - 4

Ingredients

For the cauliflower

• 1 head - Of a cauliflower (around 400g), without the leaves
• ¼ tsp - Alcoeats turmeric powder
• ½ tsp - Salt

For the yogurt marinade

• 1 cup - Thick yogurt
• 1 tsp - Ginger paste
• ½ tsp - Green chili paste
• 1 tsp - Garlic paste
• ½ tsp - Salt
• ¼ tsp - Alcoeats Turmeric Powder
• ½ tsp - Alcoeats Red Hot Chili Powder
• 1 tsp - Alcoeats Garam Masala
• ½ tsp - Sugar

For the makhani sauce

• 1½ cup - Fresh tomato sauce or puree
• ½ tsp - Salt
• 1 cup - Onion chopped
• 1 tsp - Minced ginger paste
• 1 tsp - Minced garlic paste
• 1 tsp - Green chili paste
• ¼ tsp - Alcoeats turmeric powder
• ½ tsp - Alcoeats Red Hot Chili Powder
• 12 - Cashew nuts
• 1 tbsp - Kasuri methi
• 2 tbsp - Fresh coriander chopped
• 1 tbsp - Oil
• 1 tbsp - Butter or ghee
• ⅛ tsp - Saffron
• ¼ cup - Hot milk
• ½ cup - Hot water

Cooking Instructions

Prepare the cauliflower first

• Trim the leaves off the cauliflower. Cut its stem in a manner that the cauliflower sits well upright.
• Soak the cauliflower in salted water for about 20 minutes. Doing this removes any tiny worms that may be present between the cauliflower florets.
• Heat water in a saucepan that is just enough for the cauliflower head.
• Add salt and Alcoeats turmeric powder.
• Keep the cauliflower in the boiling water, head up. Keep it on the boil for about 5 minutes.
• Turn the cauliflower gently, so that its stem faces up now. Boil it for another 3-4 minutes.
• Remove the parboiled cauliflower from the water. Set it aside to cool.

Preparation of the yogurt marinade

• Mix all the ingredients mentioned above for the marinade, together.
• Now, take the parboiled cauliflower out and coat it with the marinade thoroughly. Place it in a mixing bowl along with the marinade.
• Cover the bowl with a cling film or lid. Allow the cauliflower to marinade for a minimum of 1 hour or overnight (for the best results).

Preparation of makhani sauce

• Soak cashew nuts in hot water for around 15-20 minutes.
• Soak the saffron in hot milk for about 15-20 minutes.
• Heat butter and oil or ghee and oil together in a wide pan on medium heat.
• Add some mustard seeds and allow them to sizzle or pop.
• Add the cumin seeds.
• Add the chopped onions and sauté them until they turn light brown.
• Now, add the ginger, garlic, and green chili paste. Stir fry for a few seconds.
• Add the Alcoeats turmeric powder, Alcoeats red chili powder, Alcoeats coriander powder, and Alcoeats cumin powder. Mix these seasonings thoroughly.
• Add the tomato puree immediately.
• Add more salt and let the puree cook till it becomes thicker.
• Let the sauce cool down a bit.
• Pour the sauce into a blender with the cashew nuts and some water.
• Blend till the sauce is smooth.
• Now, pour the sauce back into the pan. Add the chopped coriander, kasuri methi, and saffron-infused milk. Mix everything well.
• Add the marinade to the makhani sauce that may be on the side of the cauliflower.
• Mix everything well.
• Preheat the oven to 350°F (180˚C).
• Keep the cauliflower upright in a baking tray.
• Pour the sauce gently over the cauliflower completely.
• Roast the cauliflower for around 25-30 minutes until it starts to brown on its top or till it’s cooked through.
• Insert a knife to check if the cauliflower has cooked well. It should have a juicy bite and should not be overcooked.
• Garnish with some pistachios and chopped almonds.
• Serve delicious Gobi Musallam with parathas, naans, or rotis.