A stunning centerpiece dish where a whole cauliflower is blanched, marinated, fried until golden, and then simmered in a rich, creamy, and aromatic Mughlai gravy. Perfect for celebrations and special family dinners.
Prep25 min
Cook65 min
Soak15 min
Servings4
Serving size: 1 serving
374cal
11gprotein
29gcarbs
Ingredients
1 medium head cauliflower (About 750g, stem trimmed but kept whole)
6 cup water (For blanching the cauliflower)
0.5 tsp turmeric powder (For blanching water)
1 tsp salt (For blanching water)
0.5 cup curd (Plain, full-fat, whisked until smooth)
2 tbsp ginger garlic paste (Divided use)
2.5 tsp kashmiri red chili powder (Divided use, for color)
Experience the magic of ultra-thin, soft, and foldable flatbreads, reminiscent of a handkerchief. This Mughlai specialty is perfect for scooping up rich curries and kebabs, and surprisingly fun to make at home.
2 tbsp coriander leaves (Freshly chopped, for garnish)
1 inch ginger (Cut into thin juliennes, for garnish)
Instructions
1
Prepare and Blanch the Cauliflower
Clean the cauliflower, remove the leaves, and trim the stem, but keep the head intact. Make a few deep crisscross cuts in the stem to help it cook evenly.
In a large pot, bring 6 cups of water to a rolling boil. Add 1 tsp salt and 0.5 tsp turmeric powder for blanching.
Carefully immerse the whole cauliflower in the boiling water. Blanch for 6-8 minutes until it is about 50% cooked (fork-tender but still firm).
Gently lift the cauliflower out, drain it completely in a colander, and let it cool for about 10 minutes.
2
Marinate the Cauliflower
In a mixing bowl, whisk together the curd, 1 tbsp ginger-garlic paste, 1 tsp Kashmiri red chili powder, 0.25 tsp turmeric powder, 0.5 tsp garam masala, 2 tbsp besan, and 0.5 tsp salt to form a smooth, thick paste.
Gently and thoroughly coat the blanched cauliflower with this marinade, ensuring it gets into all the florets and crevices.
Set aside to marinate for at least 30 minutes at room temperature.
3
Fry the Cauliflower
Heat 1/2 cup of oil in a wide, heavy-bottomed pan (kadai) over medium heat.
Carefully place the marinated cauliflower in the hot oil. Shallow fry for 10-12 minutes, gently turning it every 2-3 minutes using two spatulas, until all sides are golden brown and crisp.
Once fried, carefully remove the cauliflower onto a plate and set it aside. Pour out the excess oil from the pan, leaving about 2 tbsp behind.
4
Prepare the Gravy Base
Drain the soaked cashews and grind them with 2-3 tbsp of water into a very smooth paste. Set aside.
To the same pan with the remaining oil, add 2 tbsp of ghee. Once hot, add the cumin seeds, bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for 30-40 seconds until fragrant.
Add the finely chopped onions and sauté on medium heat for 8-10 minutes, until they turn a deep golden brown.
Add the remaining 1 tbsp of ginger-garlic paste and cook for another minute until the raw smell disappears.
Stir in the tomato puree and cook for 5-6 minutes. Then, add the prepared cashew paste and continue to cook for another 3-4 minutes until the mixture thickens.
5
Simmer the Gobhi Musallam
Reduce the heat to low. Add the spice powders: remaining 1.5 tsp Kashmiri red chili powder, 2 tsp coriander powder, remaining 0.25 tsp turmeric powder, and 1 tsp salt. Mix well and cook for 1-2 minutes until oil begins to separate from the masala.
Slowly pour in 1.5 cups of hot water, stirring continuously to create a smooth gravy. Bring it to a gentle simmer.
Carefully place the fried cauliflower into the center of the gravy. Spoon some of the gravy over the top of the cauliflower.
Stir in the heavy cream, crushed kasuri methi, and the remaining 1 tsp of garam masala into the gravy around the cauliflower.
Cover the pan and let it simmer on low heat for 12-15 minutes, allowing the cauliflower to become fully tender and absorb the flavors of the gravy.
6
Garnish and Serve
Turn off the heat. Check for seasoning and adjust if necessary.
Carefully transfer the Gobhi Musallam to a serving platter. Garnish generously with fresh chopped coriander leaves and ginger juliennes.
Serve hot with naan, roti, or jeera rice for a complete royal meal.
330cal
8gprotein
48gcarbs
12gfat
Ingredients
1.5 cup All-Purpose Flour
0.5 cup Atta
0.75 tsp Salt
1 tbsp Vegetable Oil (for the dough)
0.5 cup Warm Milk
0.25 cup Warm Water (adjust as needed)
2 tbsp Ghee (for brushing, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
After resting, gently knead the dough for another minute.
Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
Quickly and carefully, drape the stretched roti over the hot inverted kadai.
Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
Remove the roti from the kadai and place it on a clean cloth or plate.
Immediately fold it in half, and then in half again to resemble a handkerchief.
Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
