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)
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.
Aromatic Gobi Musallam with crispy Warqi Paratha. A fiber-rich, perfectly spiced comfort food!
This awadhi dish is perfect for dinner. With 984.34 calories and 15.280000000000001g 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.
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.
