Monday, March 25, 2013

Gobhi mussallam.... a mughlai dish

Hello everyone! My today's dish  is inspired from a tv show where chef showed murg mussallam and I thought why can't  I use this gravy in gobhi. Rest bits I just went with the flow and made it my way. Usually this  dish requires whole cauliflower but I  wanted more of gravy so made florets out of it. Lets start making this dish. Kindly adjust the spice level here.

  • 2 cauliflowers (medium sized)
  • 5 cups water
  • 1 cup tomato puree
  • 1/2 tsp turmeric
  • 1tbsp ginger garlic paste
  • 2 green chillies
  • 1 red chilly
  • 2 onions finely sliced
  • 1tbsp coriander seeds
  • 1tbsp cumin seeds
  • 1tbsp garam masala powder
  • 1 inch cinnamon broken
  • 2-3 green cardamom
  • few pieces of cashewnut
  • 4 tbsp milk
  • 2tbsp grated paneer or cheese or fresh cream
  • 4tbsp oil
  • salt to taste

In a pan dry roast coriander seeds, cumin seeds,cinnamon, cardamom and cashewnuts for a minute or two. Keep it aside.
Put 2tbsp oil and saute the onions till they turn light brown. Grind these onions with roasted spices, green and red chilly and ginger garlic paste, add a little water to make smooth paste.
As I mentioned above whole cauliflower is used in this but I made florets of it. Boil water and add salt. Add cauliflower florets and boil for about 10mins. Drain the water and  pat dry the cauliflower.
In pan again add the remaining oil and fry the paste  we made earlier till the oil separates. Add turmeric and garam masala and mix well. Add tomato puree and water as needed for gravy consistency and add salt. Cook for few mins and then add cauliflower pieces.Mix well and add milk slowly while stirring the gravy.
Your gobhi mussallam is ready.
Garnish with  paneer, cheese or fresh cream and coriander leaves. Serve it with roti or pooris.

I had made this gravy a little thinner as I wanted  more gravy with my rotis.  My family seeing the plate thought I made some chicken dish and I said no its gobhi in this. hehe

Hope you like this dish.

I am also pleased to share with you that I have been featured in online site Startupcorner. 
Check my interview  by clicking on the link in blue here.


  1. Thanks Meena, Gobi Musallam looks great! Your interview reads very well too!

  2. Very flavorful recipe...Even I like mughlai gravies..

  3. A new one.. Definitely gonna try this :)

  4. Absolutely delicious. Looks like a royal treat.

  5. Congrats Aunty for your interview... n gobi looks so so yumm...

  6. Good to know about yourself. Looks yummy.

  7. Rich looking flavourful gravy.

  8. Lovely flavored dish, that interesting adding of spices for the delicious outcome.

  9. Wow Meenu am feeling even more hungry now..What a nice rich color and the curry's name itself is attracting me..Sounds so sooo delicious :) gotta try sometime :)

  10. I haven't tried this, looks superb, will check out the interview..

  11. It really tastes awesome Meena.Thanks for sharing.


Thank you for your valuable comments. Each of your comments keeps me motivated to write more.However,please leave your name when you comment as anonymous commentator would remain anonymous and chances are that comment may not be published :)Thank you so much.

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