|September 26, 2022
Recipe of Mughal Cauliflower Musallam
Musallam means whole. The Gobi or Cauliflower Musallam is a vegetarian version of the Chicken Musallam from the Mughal Cuisine. Their blend of spices is added to make it more appealing.
Let's Make Mughal Cauliflower Musallam.
Prep Time: 25 minutes
Cook Time: 30 minutes
Note: All ingredients in blue are available at alcoeats.com
Ingredients
Ingredients | Quantity |
Cauliflower | 1 |
Onions | 2 medium |
Thick Curd | 1 cup |
Tomato Puree | 1 cup |
Gram Flour | 1 tbsp roasted |
Cashew-melon paste | 2 tbsp |
Ginger-Garlic paste | 2 tbsp |
Red Chili Powder | 1 tsp |
Garam Masala Powder | 1 tsp |
Fenugreek Leaves | 1 tsp |
Turmeric Powder | ½ tsp |
Cumin Powder | 1 tsp |
Salt | to taste |
Butter | 2 tbsp |
Coriander leaves | for garnishing |

METHOD:
- Cut the stem and leaves of the cauliflower.
- Heat water in a saucepan and add cauliflower to the boiling water.
- Keep it in a parboiled state by boiling it for not more than 2 minutes.
- Take a large mixing bowl add thick curd, 1 tsp ginger-garlic paste, ½ tsp garam masala powder, ½ tsp turmeric powder, dried fenugreek leaves, and 1 tsp red chili powder and gram flour.
- Now add the cauliflower to the bowl and coat it well with the mixture.
- Keep the marinated cauliflower in the fridge for 30 minutes.
- Preheat your microwave oven to 180 degrees Celsius.
- Meanwhile, place a baking tray with aluminum foil and grease it with butter.
- Place the cauliflower on a tray and bake it for 20 minutes.
- Take a non-stick pan to make the gravy.
- Heat butter in a pan and add chopped onions. Add ginger-garlic paste, salt, cumin and turmeric powder, and tomato puree. Mix well till it turns fragrant.
- Add cashew-melon paste and sauté the mixture for 2 minutes.
- Simmer the gravy, sprinkle garam masala, and melted butter in it.
- Garnish with coriander leaves.
- Serve hot with naan or paratha.
FOR MORE RECIPES:
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