A showstopper dish! A whole cauliflower is stuffed with a rich paneer and nut filling, then simmered in a creamy, aromatic Mughlai gravy. Perfect for celebrations and special family dinners.
Prep30 min
Cook50 min
Soak15 min
Servings4
Serving size: 1 portion
459cal
15gprotein
22gcarbs
Ingredients
1 piece Cauliflower (medium, about 750g)
2.25 tsp Salt (1 tsp for blanching, 0.25 tsp for stuffing, 1 tsp for gravy)
1 tsp Turmeric Powder (0.5 tsp for blanching, 0.5 tsp for gravy)
100 g Paneer (grated, for stuffing)
0.25 cup Cashews (divided - half chopped for stuffing, half soaked for gravy paste)
0.25 cup Almonds (divided - half chopped for stuffing, half soaked for gravy paste)
Experience the magic of ultra-thin, soft, and foldable flatbreads, reminiscent of a handkerchief. This Mughlai specialty is perfect for scooping up rich curries and kebabs, and surprisingly fun to make at home.
A legendary creamy and rich dal made from slow-cooked whole black lentils and tomatoes. This Mughlai specialty is simmered for hours until velvety, finished with butter and cream for an unforgettable flavor.
About Mughlai Gobi Musallam, Roomali Roti and Dal Bukhara
Perfectly spiced Mughlai Gobi Musallam with rich Dal Bukhara. A soul-satisfying, iron-boosting feast!
This mughlai dish is perfect for dinner. With 1299.51 calories and 40.05g of protein per serving, it's a nutritious choice for your meal plan.
35gfat
1 inch piece
Ginger
(divided - half grated for stuffing, half for paste)
6 cloves Garlic (for ginger-garlic paste)
3 tbsp Coriander Leaves (chopped, divided)
0.5 cup Vegetable Oil (for shallow frying)
3 tbsp Ghee (for gravy)
2 large Onions (made into a fine paste)
3 medium Tomatoes (blanched and pureed)
0.25 cup Curd (whisked until smooth)
1 tsp Kashmiri Red Chili Powder (adjust to taste)
1.5 tsp Coriander Powder
1 tsp Garam Masala
1 tbsp Kasuri Methi (crushed)
3 tbsp Fresh Cream
1.5 cup Water (as needed for gravy)
Instructions
1
Prepare the Cauliflower
Clean the cauliflower, removing leaves and the hard lower stem, but keeping the head intact. Make a deep criss-cross incision in the base of the stem to help it cook evenly.
In a large pot, bring enough water to a boil to fully submerge the cauliflower. Add 1 tsp salt and 0.5 tsp turmeric powder.
Carefully place the cauliflower in the boiling water. Blanch for 6-8 minutes until it is about 50% cooked (a knife should insert into the stem with some resistance).
Gently remove the cauliflower and place it upside down on a wire rack to drain completely and cool down.
2
Prepare Stuffing and Gravy Paste
While the cauliflower cools, prepare the stuffing. In a bowl, combine the grated paneer, chopped cashews, chopped almonds, raisins, green chili, grated ginger, 1 tbsp coriander leaves, and 0.25 tsp salt. Mix well.
For the gravy paste, blend the soaked cashews and almonds with 2-3 tbsp of water to form a very smooth, fine paste. Set aside.
3
Stuff and Fry the Cauliflower
Once the cauliflower is cool enough to handle, gently push the paneer stuffing into the gaps between the florets from the bottom and sides. Be careful not to break the florets.
Heat the vegetable oil in a wide, heavy-bottomed pan (kadai) over medium heat.
Carefully place the stuffed cauliflower in the hot oil. Shallow fry for 10-12 minutes, gently turning it on all sides using two spatulas, until it develops a uniform golden-brown crust.
Remove the fried cauliflower from the pan and set it aside on a plate.
4
Cook the Mughlai Gravy
Remove excess oil from the same pan, leaving about 3 tbsp of oil. Add the ghee and heat it over medium flame.
Add the onion paste and sauté for 10-12 minutes, stirring frequently, until it turns a light golden brown and the raw smell disappears.
Add the ginger-garlic paste and cook for another 2 minutes until fragrant.
Stir in the tomato puree, 0.5 tsp turmeric powder, Kashmiri red chili powder, and coriander powder. Cook for 7-8 minutes, until the masala thickens and you see oil separating at the edges.
Reduce the heat to low. Add the whisked curd and stir continuously for 1-2 minutes to prevent it from curdling. Cook until the oil surfaces again.
Add the prepared cashew-almond paste and cook for 3-4 minutes, stirring constantly to prevent it from sticking to the bottom.
5
Simmer the Gobi Musallam
Pour in 1.5 cups of warm water and add 1 tsp of salt. Stir well and bring the gravy to a gentle simmer.
Carefully place the fried, stuffed cauliflower into the center of the gravy.
Cover the pan and let it cook on low heat for 15-20 minutes. Every 5-7 minutes, uncover and spoon the gravy over the top of the cauliflower to baste it.
The dish is ready when the cauliflower is completely tender. Check by inserting a knife into the thickest part of the stem; it should go in smoothly.
6
Finish and Serve
Gently stir in the fresh cream, crushed kasuri methi, and garam masala into the gravy around the cauliflower.
Let it simmer for 2 more minutes for the flavors to meld. Do not boil vigorously after adding cream.
Turn off the heat. Garnish with the remaining chopped coriander leaves.
Serve the whole Gobi Musallam on a platter, pouring the rich gravy around it. Serve hot with naan, roti, or jeera rice.
330cal
8gprotein
48gcarbs
12gfat
Ingredients
1.5 cup All-Purpose Flour
0.5 cup Atta
0.75 tsp Salt
1 tbsp Vegetable Oil (for the dough)
0.5 cup Warm Milk
0.25 cup Warm Water (adjust as needed)
2 tbsp Ghee (for brushing, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
After resting, gently knead the dough for another minute.
Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
Quickly and carefully, drape the stretched roti over the hot inverted kadai.
Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
Remove the roti from the kadai and place it on a clean cloth or plate.
Immediately fold it in half, and then in half again to resemble a handkerchief.
Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
5 cup Water (4 cups for pressure cooking, 1 cup for simmering)
1.5 tsp Salt (Adjust to taste)
2 tbsp Ghee
4 tbsp Unsalted Butter (Divided into two portions)
2 tbsp Ginger Garlic Paste
1.5 cup Tomato Puree (From about 4-5 medium tomatoes)
1.5 tsp Kashmiri Red Chili Powder (For color and mild heat)
0.5 cup Heavy Cream (At least 35% fat)
1 tsp Kasuri Methi (Dried fenugreek leaves)
1 inch Ginger (Cut into fine juliennes for garnish)
Instructions
1
Soak the Lentils
Rinse the sabut urad dal and rajma under cold running water until the water runs clear.
Place them in a large bowl and cover with at least 4-5 inches of water. Let them soak for a minimum of 8 hours, or preferably overnight.
2
Pressure Cook the Lentils
Drain the soaking water completely. Transfer the soaked dal and rajma to a pressure cooker.
Add 4 cups of fresh water and 1 teaspoon of salt. Secure the lid.
Cook on high heat until the first whistle. Then, reduce the heat to low and cook for 25-30 minutes.
Turn off the heat and allow the pressure to release naturally. The lentils should be very soft and easily mashable. Lightly mash about 25% of the lentils with the back of a spoon to help thicken the dal.
3
Prepare the Tomato Masala
In a heavy-bottomed pot (handi or Dutch oven), heat the ghee and 2 tablespoons of butter over medium heat.
Once melted, add the ginger-garlic paste and sauté for 1-2 minutes until the raw aroma disappears.
Pour in the tomato puree, add the Kashmiri red chili powder and the remaining 0.5 teaspoon of salt.
Cook this mixture, stirring occasionally, for about 10-12 minutes, until the masala thickens and you see ghee separating from the sides.
4
Slow Cook the Dal
Add the cooked, mashed lentils along with all their cooking liquid to the tomato masala. Mix everything thoroughly.
Add 1 cup of warm water to adjust the consistency. Bring the dal to a gentle boil.
Reduce the heat to the lowest possible setting. Cover the pot partially and let the dal simmer for at least 2 hours. For the most authentic, creamy texture, simmer for up to 4 hours.
Stir the dal every 15-20 minutes, scraping the bottom of the pot to prevent it from scorching. The dal will thicken and darken in color as it cooks.
5
Finish and Garnish
Once the dal has reached a thick, creamy, and velvety consistency, stir in the remaining 2 tablespoons of butter and the heavy cream.
Crush the kasuri methi between your palms to release its aroma and add it to the pot.
Gently mix and let it simmer for another 5 minutes on low heat. Do not let it boil vigorously after adding the cream.
Taste and adjust the salt if necessary. Garnish with a swirl of cream and fresh ginger juliennes.
6
Serve
Serve Dal Bukhara hot with naan, lachha paratha, or jeera rice for a truly royal meal.
