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 Mughlai cuisine with this incredibly flaky, multi-layered flatbread. Each bite reveals delicate, paper-thin layers crisped to perfection with ghee. A true showstopper for any meal.
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.
605cal
7gprotein
48gcarbs
42gfat
Ingredients
2 cup Maida (plus more for dusting)
0.75 cup Ghee (melted, divided)
1 tsp Salt
0.75 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of maida and 1 tsp of salt. Mix well.
Add 2 tbsp of melted ghee to the flour and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add lukewarm water, a little at a time, and knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should be soft but not sticky.
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This step is crucial for relaxing the gluten.
2
Create the Layering Paste (Satha)
While the dough rests, prepare the layering paste. In a small bowl, whisk together 1/2 cup of melted ghee and 2 tbsp of maida until you get a smooth, lump-free paste. This paste is key to creating the distinct layers.
3
Layer and Coil the Dough
After resting, divide the dough into 8 equal portions and roll them into smooth balls.
Take one dough ball and dust it lightly with dry maida. Roll it out as thinly as possible into a large, translucent circle, about 9-10 inches in diameter.
Spread about 1-2 tsp of the prepared ghee-flour paste evenly over the entire surface of the rolled dough.
Starting from one edge, carefully fold the dough back and forth like a paper fan to create fine pleats. You will end up with a long, pleated strip.
Gently hold both ends of the pleated strip and stretch it slightly to elongate it.
Begin coiling the strip from one end, tucking it under as you go, to form a tight spiral or pinwheel. Press the loose end gently into the center of the coil.
Repeat this process for all the dough balls. Cover the prepared coils and let them rest for another 10-15 minutes.
4
Roll and Cook the Parathas
Heat a tawa or a flat, heavy-bottomed skillet over medium heat.
Take one rested coil and place it on a lightly floured surface. Gently flatten it with your palm.
With a light hand, roll it out into a circle about 5-6 inches in diameter. Do not press too hard, as this can merge the layers.
Place the paratha on the hot tawa. Cook for 30-45 seconds, or until small bubbles appear on the surface.
Flip the paratha and drizzle about 1 tsp of the remaining melted ghee around the edges and on top. Cook for another minute.
Flip again, drizzle another tsp of ghee, and cook while pressing gently with a spatula until both sides are golden brown, crisp, and the layers are visible.
Repeat for all the remaining coils, adding ghee for each paratha.
5
Serve
Remove the cooked paratha from the tawa. While it's still hot, gently crush it between your palms (you can use a kitchen towel to protect your hands) to fluff it up and separate the layers.
Serve immediately with rich curries like Chicken Korma, Paneer Butter Masala, or with kebabs.
