Gobi mussallam

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Gobi mussallam


Cooking Time

Preparation Time :15 Min

Cook Time : 1 Hr 0 Min

Total Time : 1 Hr 15 Min


Serves : 4
  • 1 Cauliflower head leaves and tough stem removed ,washed and

  • Water to blanch

  • 2 tsp salt

  • 1/2 tsp turmeric

  • 1/2 tsp chili powder

  • 2 tsp oil

  • 1/2 medium red onion chopped

  • 1 inch ginger chopped

  • 5-6 cloves of garlic chopped

  • 1 dry red chili

  • 3 medium tomatoes chopped

  • 1 tsp garam masala

  • 1/2 tsp cumin powder

  • 1/2 tsp coriander powder

  • 1/2 tsp turmeric powder

  • 1 Tbsp dried kasuri methi

  • 3/4 cup coconut milk from can

  • 1/4 cup ground cashew

  • 3/4 teaspoon salt

  • 1/4 teaspoon raw sugar


  • Bring a large pot of water to boil. Use enough water so all of the cauliflower can be immersed in it.
  • Add salt, turmeric and chili and blanch/cook the whole cauliflower.
  • Cover and cook for 4 minutes on each side
  • In a pan, add oil and heat over medium heat. Add chopped onion and saute until golden,
  • Add ginger, garlic chili and saute for another 2 minutes.Add the spices and mix.
  • Add tomatoes, salt, sugar, fenugreek leaves, mix and cook covered until tender. Mash the larger pieces.
  • Cool slightly, then blend with coconut milk and cashews into a smooth thick puree.Taste and adjust salt, spice.
  • Preheat the oven to 400 degrees F / 200ºc. Oil the baking dish if desired. Place the blanched cauliflower in a baking dish. Slowly drop the puree on top to cover the entire head of the cauliflower.
  • Keep about a 1/3 of the sauce to serve on the side later.
  • Bake in pre-heated 400 degrees F / 200ºc for 40-45 minutes till the cauliflower is dry to touch and sauce thickens a bit. Turn the dish around after 30 minutes.
  • Heat the remaining sauce to just about a boil so it thickens and serve on the side.