|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
    alcoeats Recipe of Mughal Cauliflower (Gobhi) Musallam

    METHOD:

    1. Cut the stem and leaves of the cauliflower.
    2. Heat water in a saucepan and add cauliflower to the boiling water.
    3. Keep it in a parboiled state by boiling it for not more than 2 minutes.
    4. 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.
    5. Now add the cauliflower to the bowl and coat it well with the mixture.
    6. Keep the marinated cauliflower in the fridge for 30 minutes.
    7. Preheat your microwave oven to 180 degrees Celsius.
    8. Meanwhile, place a baking tray with aluminum foil and grease it with butter.
    9. Place the cauliflower on a tray and bake it for 20 minutes.
    10. Take a non-stick pan to make the gravy.
    11. 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.
    12. Add cashew-melon paste and sauté the mixture for 2 minutes.
    13. Simmer the gravy, sprinkle garam masala, and melted butter in it.
    14. Garnish with coriander leaves.
    15. Serve hot with naan or paratha.

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