A show-stopping Mughlai masterpiece where a whole cauliflower is tenderly cooked and bathed in a rich, creamy, and aromatic gravy. Perfect for special occasions and festive dinners.
Prep25 min
Cook40 min
Soak15 min
Servings4
Serving size: 1 serving
419cal
9gprotein
21gcarbs
Ingredients
1 medium head Cauliflower (about 800g, stem intact)
8 cup Water (for blanching)
1 tsp Turmeric Powder (divided)
1 tsp Salt (for blanching water)
0.25 cup Curd (whisked until smooth)
1 tbsp Ginger Garlic Paste
1.5 tsp Red Chili Powder (divided, adjust to taste)
A soft, fluffy, and slightly sweet leavened bread from Mughlai cuisine. Flavored with saffron and cardamom, this rich flatbread is perfect for scooping up decadent curries like korma or nihari.
Aromatic, perfectly spiced Gobi Musallam gravy with soft Taftan - a fiber-rich, homestyle delight!
This mughlai dish is perfect for breakfast. With 838.8 calories and 17.740000000000002g of protein per serving, it's a nutritious choice for your meal plan.
34gfat
2 medium Onion (roughly sliced)
3 medium Tomato (roughly chopped)
15 whole Cashews (soaked in warm water for 15 minutes)
1 inch Ginger (roughly chopped)
5 cloves Garlic
2 whole Green Chili
1 whole Bay Leaf
1 inch Cinnamon Stick
3 pods Green Cardamom
4 whole Cloves
1.5 tsp Coriander Powder
0.5 tsp Sugar (optional, to balance flavors)
0.25 cup Fresh Cream
1 tsp Garam Masala
1 tbsp Kasuri Methi (crushed between palms)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Blanch the Cauliflower
Clean the cauliflower, keeping the head whole with the stem intact. Remove tough outer leaves.
In a large pot, bring 8 cups of water to a rolling boil. Add 1 tsp of salt and 0.5 tsp of turmeric powder.
Carefully lower the whole cauliflower into the boiling water. Blanch for 5-7 minutes until it is about 50% cooked (a knife should insert into the stem with some resistance).
Gently remove the cauliflower, drain it completely, and set it aside to cool slightly.
2
Marinate and Fry the Cauliflower
In a mixing bowl, whisk together the curd, ginger-garlic paste, 0.5 tsp red chili powder, and 0.5 tsp salt to form a smooth marinade.
Gently coat the entire blanched cauliflower with this marinade, making sure to get it between the florets. Let it marinate for at least 15 minutes.
Heat 4 tbsp of oil in a wide, heavy-bottomed pan (kadai) over medium heat.
Carefully place the marinated cauliflower in the pan. Shallow fry for 8-10 minutes, turning it gently, until all sides are golden brown and slightly crisp.
Remove the cauliflower from the pan and set it aside on a plate.
3
Prepare the Gravy Paste
In the same pan with the leftover oil, add the sliced onions and sauté for 6-7 minutes until they are soft and golden.
Add the chopped ginger, garlic cloves, green chilies, and soaked cashews. Sauté for another 2 minutes until fragrant.
Add the chopped tomatoes and a pinch of salt. Cook for 5-6 minutes, until the tomatoes turn soft and mushy.
Turn off the heat and allow the mixture to cool down completely.
Transfer the cooled mixture to a blender and grind to a very smooth, fine paste. Add a few tablespoons of water if needed to help with blending.
4
Cook the Gravy
Wipe the pan clean and heat the remaining 2 tbsp of oil and 1 tbsp of ghee over medium heat.
Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30 seconds until they release their aroma.
Lower the heat and add the spice powders: remaining 1 tsp red chili powder, remaining 0.5 tsp turmeric powder, and coriander powder. Stir for 20 seconds, being careful not to burn them.
Immediately pour in the ground paste. Mix well and cook for 8-10 minutes, stirring frequently, until the paste thickens and oil begins to separate from the sides.
Add 1.5 cups of warm water, the remaining 1 tsp salt (or to taste), and sugar. Stir to combine and bring the gravy to a gentle simmer.
5
Simmer and Finish
Gently place the fried cauliflower into the center of the simmering gravy.
Cover the pan and let it cook on low heat for 10-12 minutes. Every few minutes, spoon some of the gravy over the top of the cauliflower to help it absorb the flavors.
Check for doneness by inserting a knife into the thickest part of the stem; it should be tender.
Stir in the fresh cream, garam masala, and crushed kasuri methi. Simmer gently for another 2 minutes.
Turn off the heat. Garnish with fresh coriander leaves.
6
Serve
To serve, you can either present the whole cauliflower in a serving dish and pour the gravy around it, or carefully cut it into large wedges.
Serve hot with naan, roti, or jeera rice.
4
Serving size: 1 serving
420cal
9gprotein
58gcarbs
17gfat
Ingredients
2 cup Maida (All-purpose flour)
1 tsp Active Dry Yeast
2 tbsp Sugar (Divided)
0.75 tsp Salt
0.75 cup Warm Milk (Around 110°F / 43°C)
3 tbsp Curd (Plain yogurt, at room temperature)
4 tbsp Ghee (Melted and divided)
0.5 tsp Green Cardamom Powder
1 pinch Saffron Strands (A generous pinch, about 12-15 strands)
1 tbsp Poppy Seeds (For topping)
Instructions
1
Activate Yeast & Prepare Saffron Milk
In a small bowl, combine 3/4 cup of warm milk, 1 tbsp of sugar, and the active dry yeast. Stir gently and let it stand for 5-7 minutes until the mixture becomes frothy and bubbly. This indicates the yeast is active.
In another small bowl, add the saffron strands to 2 tbsp of warm milk. Let it soak to release its color and aroma. Set aside.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida (all-purpose flour), the remaining 1 tbsp of sugar, salt, and green cardamom powder.
Create a well in the center of the dry ingredients. Pour in the frothy yeast mixture, room temperature curd, and 2 tbsp of melted ghee.
Using a spatula or your hands, mix until a shaggy dough forms.
3
Knead and First Proof
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it is smooth, soft, and elastic. The dough should spring back when gently pressed.
Form the dough into a ball and place it in a bowl lightly greased with ghee or oil.
Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in volume.
Once risen, gently punch down the dough to release the trapped air. Divide it into 4 equal portions and roll each into a smooth ball.
On a lightly floured surface, roll each ball into a 6-7 inch oval or round shape, about 1/4-inch thick.
Place the shaped taftans on a baking sheet lined with parchment paper. Using your fingertips, press dimples all over the surface to prevent them from puffing up completely during baking.
Cover loosely with a cloth and let them rest for another 15 minutes.
5
Prepare for Baking
While the taftans are resting, preheat your oven to 400°F (200°C).
Gently brush the tops of the shaped dough with the saffron-infused milk you prepared earlier.
Sprinkle generously with poppy seeds.
6
Bake the Taftan
Place the baking sheet in the preheated oven on the middle rack.
Bake for 10-12 minutes, or until the taftans are puffed, golden brown on top, and cooked through.
Remove from the oven immediately.
7
Finish and Serve
As soon as the taftans come out of the oven, brush them generously with the remaining 2 tbsp of melted ghee.
Serve warm with rich, gravy-based dishes like Nihari, Qorma, or Paneer Makhani.
