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)
Enjoy the authentic taste of restaurant-style Tandoori Roti made at home on a simple tawa. This soft, slightly chewy flatbread with a classic charred flavor is perfect for scooping up rich curries and dals.
Aromatic Gobi Musallam, perfectly spiced and rich, with rustic Tandoori Roti. Comfort food that's truly impressive!
This mughlai dish is perfect for lunch. With 719.22 calories and 17.560000000000002g 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 rotis
340cal
9gprotein
46gcarbs
16gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 tsp Active Dry Yeast
1 tsp Sugar (To activate the yeast)
0.75 cup Warm Water (Around 105-115°F (40-46°C))
0.25 cup Plain Yogurt (At room temperature)
1 tsp Salt
2 tbsp Vegetable Oil (For the dough)
2 tbsp Ghee (Melted, for brushing)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and set aside for 5-10 minutes. The mixture should become frothy, which indicates the yeast is active and ready.
2
Prepare the Dough
In a large mixing bowl, whisk together the atta and salt.
Make a well in the center and pour in the plain yogurt, vegetable oil, and the activated yeast mixture.
Using your fingers, gradually mix the wet ingredients into the flour until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when gently poked.
3
Proof the Dough
Lightly grease a clean bowl with a few drops of oil. Place the kneaded dough in the bowl, turning it once to coat.
Cover the bowl with a damp kitchen towel 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
After proofing, gently punch down the dough to release the air. Knead it lightly for another minute.
Divide the dough into 8 equal portions and roll each into a smooth ball.
Working with one ball at a time, dust it lightly with atta and roll it into a 5-6 inch circle or oval, about 1/4 inch thick. Don't roll it too thin.
5
Cook the Roti on the Tawa
Heat a cast-iron tawa (skillet) on high heat for 4-5 minutes until it is smoking hot. A non-stick tawa will not work.
Take one rolled roti and apply a thin, even layer of water to one side using your fingers or a pastry brush.
Carefully place the roti, water-side down, onto the hot tawa. The water will make it stick to the surface. Press down gently for a second.
Cook for 1-2 minutes, until you see bubbles forming on the top surface.
Using tongs, securely grip the tawa handle and flip the entire tawa upside down over the direct gas flame, holding it 3-4 inches above the burner.
Cook the top side for 30-60 seconds, moving the tawa in a circular motion to ensure even cooking and charring until classic brown spots appear.
Flip the tawa back to its upright position. Use tongs to carefully peel the cooked roti off the tawa.
6
Finish and Serve
Immediately brush the hot roti with melted ghee.
Repeat the cooking process for the remaining dough balls.
Stack the cooked rotis in a cloth-lined container or casserole dish to keep them warm and soft.
Serve immediately with your favorite dal, curry, or sabzi.
