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
379cal
9gprotein
22gcarbs
Ingredients
1 medium head Cauliflower (around 600g, leaves removed but stalk intact)
A soft and spongy leavened flatbread from Mughlai cuisine. Made with whole wheat flour and yeast, this roti has a delightful tangy flavor and a pillowy texture, perfect for scooping up rich curries.
Aromatic Gobi Musallam with fluffy Khamiri Roti. This comfort food is perfectly spiced and energy-giving!
This mughlai dish is perfect for dinner. With 725.02 calories and 18.04g of protein per serving, it's a nutritious choice for your meal plan.
29gfat
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: 2 pieces
346cal
9gprotein
46gcarbs
15gfat
Ingredients
2 cup Atta
1 tsp Active Dry Yeast
1 tsp Sugar (To activate the yeast)
0.5 cup Warm Water (Around 105-115°F (40-46°C))
0.5 cup Warm Milk
4 tbsp Ghee (Melted, 2 tbsp for dough and 2 tbsp for brushing)
1 tsp Salt
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and let it sit for 5-10 minutes.
The mixture will become frothy and bubbly, indicating the yeast is active and ready to use.
2
Prepare the Dough
In a large mixing bowl or the bowl of a stand mixer, combine the atta and salt.
Create a well in the center and pour in the activated yeast mixture, warm milk, and 2 tablespoons of melted ghee.
Mix until a shaggy dough forms, then transfer to a lightly floured surface.
Knead for 8-10 minutes by hand (or 6-7 minutes with a dough hook) until the dough is soft, smooth, and elastic. It should be pliable and not too sticky.
3
Proof the Dough
Form the dough into a ball and place it in a lightly greased bowl.
Cover the bowl with a damp cloth or plastic wrap.
Let the dough rest in a warm, draft-free place for 90 minutes, or until it has doubled in size.
4
Shape the Rotis
Once proofed, gently punch down the dough to release the air.
Briefly knead for another minute.
Divide the dough into 8 equal portions and roll each portion into a smooth ball.
5
Cook the Rotis
Heat a tawa or cast-iron skillet over medium-high heat.
Take one dough ball, dust it lightly with atta, and roll it into a 6-inch circle, keeping it slightly thicker than a regular chapati.
Place the rolled roti on the hot tawa. Cook for about 30-40 seconds, until small bubbles start to appear on the surface.
Flip the roti and cook the other side for about 1 minute, pressing down gently with a spatula to encourage puffing.
Flip again and cook for another 30 seconds until golden-brown spots appear on both sides.
For a charred, tandoori-like effect, you can carefully lift the roti with tongs and hold it over a low open flame for a few seconds until it puffs up completely.
6
Serve
Remove the cooked roti from the heat and immediately brush it with the remaining melted ghee.
Repeat the process for all the dough balls, stacking the cooked rotis in a casserole dish or wrapped in a kitchen towel to keep them soft and warm.
Serve hot with your favorite curry, dal, or kebab.
