A showstopping Mughlai dish where a whole cauliflower is tenderly cooked, marinated, and simmered in a rich, creamy, and aromatic gravy. Perfect for festive meals and special occasions.
Prep25 min
Cook45 min
Soak15 min
Servings4
Serving size: 1 serving
401cal
10gprotein
23gcarbs
Ingredients
1 medium head Cauliflower (around 600g, leaves removed but stalk intact)
Aromatic basmati rice cooked with a medley of fresh vegetables and fragrant spices. This one-pot meal is a comforting and wholesome choice for a quick lunch or dinner, often served with raita.
A refreshing and creamy dairy-free raita made with plant-based yogurt, crisp cucumber, and fresh mint. This authentic vegan version, finished with a fragrant tempering (tadka), is the perfect cooling side dish for spicy Indian meals and is ready in just 20 minutes.
Prep15 min
Cook5 min
Servings4
Serving size: 1 serving
About Gobi Musallam, Vegetable Pulao and Raita
Aromatic Gobi Musallam with flavorful Vegetable Pulao and creamy vegan raita. A perfectly spiced, soul-satisfying feast!
This punjabi dish is perfect for dinner. With 814.89 calories and 18.009999999999998g of protein per serving, it's a nutritious choice for your meal plan.
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0.25 cup Cashews (soaked in hot water for 20 minutes)
2 medium Onion (finely chopped)
1 cup Tomato Puree (from 2-3 medium tomatoes)
1.5 tsp Coriander Powder
0.5 tsp Cumin Powder
1.5 cup Water (hot)
3 tbsp Heavy Cream
1 tbsp Kasuri Methi (crushed between palms)
2 tbsp Cilantro (freshly chopped, for garnish)
Instructions
1
Blanch the Cauliflower
Clean the cauliflower, removing leaves but keeping the stalk intact to hold it together.
In a large pot, bring enough water to a boil to submerge the cauliflower. Add 1 tsp salt and 0.5 tsp turmeric powder for blanching.
Carefully place the whole cauliflower in the boiling water. Blanch for 5-7 minutes until it's tender-crisp. A knife should insert into the stalk with slight resistance.
Gently remove the cauliflower, drain it completely, and set it aside to cool slightly.
2
Marinate the Cauliflower
In a mixing bowl, whisk together the yogurt, 2 tsp ginger-garlic paste, 1 tsp red chili powder, 0.5 tsp garam masala, and 0.5 tsp salt to create a smooth marinade.
Gently coat the entire blanched cauliflower with this marinade, ensuring it gets into the crevices between the florets.
Let it marinate for at least 20 minutes.
3
Shallow-Fry the Cauliflower
Heat the vegetable oil in a wide, heavy-bottomed pan or kadai over medium heat.
Carefully place the marinated cauliflower in the pan.
Shallow-fry for 8-10 minutes, gently turning it every few minutes using two spatulas, until all sides are golden brown and lightly crisped.
Remove the cauliflower from the pan and set it aside on a plate.
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.
In the same pan used for frying (remove excess oil, leaving about 2 tbsp, or add the ghee), heat it over medium flame.
Add the chopped onions and sauté for 8-10 minutes until they are soft and deep golden brown.
Add the remaining 2 tsp of ginger-garlic paste and sauté for 1 minute until fragrant.
Pour in the tomato puree. Cook for 6-8 minutes, stirring occasionally, until the mixture thickens and oil starts to separate at the edges.
5
Build and Simmer the Gravy
Add the dry spices to the pan: 1.5 tsp coriander powder, 0.5 tsp cumin powder, 1 tsp red chili powder, 0.5 tsp turmeric powder, and 1 tsp salt. Stir and cook for 1 minute.
Stir in the prepared cashew paste and cook for 2-3 minutes, stirring continuously to prevent it from sticking.
Gradually pour in 1.5 cups of hot water, stirring constantly to form a smooth gravy. Bring it to a gentle simmer.
Carefully place the fried cauliflower in the center of the gravy.
6
Finish and Serve
Cover the pan and let it simmer 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.
Uncover the pan. Gently stir in the heavy cream, the remaining 0.75 tsp garam masala, and the crushed kasuri methi.
Simmer for another 2 minutes without the lid. Turn off the heat.
Garnish with freshly chopped cilantro and serve hot with naan, roti, or jeera rice.
4
Serving size: 1 serving
362cal
7gprotein
66gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Rinsed and soaked for 30 minutes)
2 tbsp Ghee (Can be substituted with oil for a vegan version)
1 tsp Cumin Seeds
1 pcs Bay Leaf
1 inch Cinnamon Stick
4 pcs Cloves
2 pcs Green Cardamom (Slightly crushed)
1 pcs Onion (Medium, thinly sliced)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (Slit lengthwise)
0.5 cup Carrot (Diced)
0.5 cup Green Peas (Fresh or frozen)
0.5 cup Green Beans (Chopped into 1-inch pieces)
0.5 cup Cauliflower Florets (Cut into small pieces)
0.25 tsp Turmeric Powder
0.5 tsp Garam Masala
1.5 tsp Salt (Adjust to taste)
3 cup Water (Use 2.5 cups for pressure cooker)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 tbsp Lemon Juice (Optional, for freshness)
Instructions
1
Prepare the Rice
Gently rinse 1.5 cups of basmati rice under cool water until the water runs clear. This removes excess starch.
Soak the rinsed rice in enough water to cover it for 30 minutes. After soaking, drain the water completely and set the rice aside.
2
Sauté Spices and Aromatics
Heat 2 tbsp of ghee in a pressure cooker or a heavy-bottomed pot over medium heat.
Once the ghee is hot, add 1 tsp cumin seeds and let them sizzle for about 30 seconds.
Add the whole spices: 1 bay leaf, 1-inch cinnamon stick, 4 cloves, and 2 crushed green cardamoms. Sauté for another 30 seconds until fragrant.
Add the sliced onion and sauté for 5-6 minutes until it turns translucent and light golden at the edges.
Stir in 1 tbsp ginger-garlic paste and 2 slit green chilies. Cook for 1 minute until the raw aroma disappears.
3
Cook Vegetables and Rice
Add all the chopped vegetables (carrots, peas, beans, cauliflower) to the pot. Sauté for 2-3 minutes.
2 cup Unsweetened Vegan Yogurt (Cashew or coconut yogurt works best for creaminess)
1 medium Cucumber (Grated and excess water squeezed out)
2 tbsp Fresh Mint Leaves (Finely chopped)
1 pcs Green Chili (Finely chopped, optional for less heat)
1 tsp Roasted Cumin Powder (Also known as Bhuna Jeera)
0.5 tsp Kala Namak (Indian black salt, essential for authentic flavor)
0.25 tsp Salt (Adjust to taste)
1 tbsp Coconut Oil (For tempering)
0.5 tsp Mustard Seeds (Black or brown)
0.5 tsp Urad Dal (Split black gram, optional for crunch)
1 pcs Dried Red Chili (Broken into two pieces)
6 pcs Curry Leaves (Fresh)
0.25 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Raita Base
Wash, peel, and grate the medium cucumber. Place the grated cucumber in a clean cloth or between your palms and squeeze out as much excess water as possible. This prevents the raita from becoming watery.
In a medium-sized bowl, whisk the unsweetened vegan yogurt until it is smooth and creamy.
Add the squeezed cucumber, finely chopped mint leaves, and finely chopped green chili (if using) to the yogurt.
Stir in the roasted cumin powder, kala namak, and regular salt. Mix everything thoroughly until well combined.
Cover the bowl and place it in the refrigerator to chill for at least 15-20 minutes. This allows the flavors to meld together.
2
Prepare the Tempering (Tadka)
While the raita is chilling, prepare the tempering. Heat the coconut oil in a small pan (tadka pan) over medium heat.
Once the oil is hot, add the mustard seeds. Wait for them to splutter, which should take about 30 seconds.
Add the urad dal (if using) and sauté for 30-45 seconds until it turns a light golden brown.
Add the broken dried red chili, fresh curry leaves, and asafoetida. Be careful as the curry leaves will crackle. Sauté for another 20-30 seconds until the curry leaves are crisp and fragrant. Turn off the heat.
Sprinkle in 0.25 tsp turmeric powder and 0.5 tsp garam masala. Mix well and cook for another minute.
Add the drained, soaked rice to the pot. Gently stir for 1 minute to coat the rice with the ghee and spices, being careful not to break the grains.
4
Cook the Pulao
Pour in water (3 cups for pot, 2.5 cups for pressure cooker) and 1.5 tsp of salt. Give it a final gentle stir.
For Pressure Cooker: Secure the lid. Cook on high heat for 2 whistles. Turn off the heat and allow the pressure to release naturally (about 10-15 minutes).
For Pot Method: Bring the water to a boil. Reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15-18 minutes, or until all the water is absorbed and the rice is tender.
5
Rest, Garnish, and Serve
Once cooked, let the pulao rest, covered, for at least 5-10 minutes. This helps the grains to firm up.
Open the lid and gently fluff the rice with a fork to separate the grains.
Drizzle with 1 tbsp of lemon juice (if using) and garnish with 2 tbsp of fresh chopped coriander leaves.
Serve hot with a side of raita, yogurt, or papad.
3
Combine and Serve
Remove the chilled raita from the refrigerator.
Pour the hot tempering directly over the surface of the raita.
You can either mix the tempering into the raita for a combined flavor or serve it as is for presentation. Serve immediately with your favorite Indian meal.
