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A show-stopping Mughlai masterpiece where a whole cauliflower is tenderly cooked and bathed in a rich, creamy, and aromatic gravy. Perfect for special occasions and festive dinners.
For 4 servings
Blanch the Cauliflower
Marinate and Fry the Cauliflower
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A show-stopping Mughlai masterpiece where a whole cauliflower is tenderly cooked and bathed in a rich, creamy, and aromatic gravy. Perfect for special occasions and festive dinners.
This mughlai recipe takes 65 minutes to prepare and yields 4 servings. At 446.68 calories per serving with 9.46g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Gravy Paste
Cook the Gravy
Simmer and Finish
Serve
Substitute curd with plant-based yogurt (like coconut or cashew yogurt), use coconut cream instead of fresh cream, and replace ghee with oil.
Replace cashews with an equal amount of soaked melon seeds (magaz) or poppy seeds (khus khus) to achieve a similar creamy texture.
Increase the number of green chilies or add a pinch of black pepper powder along with the garam masala for extra heat.
Add 1 tablespoon of char magaz (melon seeds) and 1 teaspoon of poppy seeds along with the cashews when making the paste for a richer, more traditional Mughlai gravy.
Cauliflower is a great source of antioxidants like sulforaphane. The tomatoes, ginger, garlic, and turmeric in the gravy also contribute powerful anti-inflammatory and antioxidant properties.
Cauliflower is naturally high in dietary fiber, which is essential for digestive health, promoting regular bowel movements and feeding beneficial gut bacteria.
The use of cashews provides monounsaturated fats, which are beneficial for heart health. Ghee is a source of fat-soluble vitamins and butyric acid.
Spices like turmeric, ginger, garlic, and cloves have been used for centuries in traditional medicine for their immune-boosting and antimicrobial properties.
A single serving of Gobi Musallam contains approximately 300-350 calories. The exact count can vary based on the amount of oil, ghee, and cream used in the preparation.
Gobi Musallam can be part of a balanced diet. It's rich in nutrients from cauliflower, tomatoes, and spices. However, it is a rich, festive dish due to the use of cream, cashews, and oil, so it's best enjoyed in moderation, especially for those watching their calorie or fat intake.
Yes, absolutely. To make it vegan, replace the curd with a plant-based yogurt, use coconut cream or cashew cream instead of dairy cream, and use only oil instead of ghee.
This usually happens for two reasons: over-blanching the cauliflower, which makes it too soft, or handling it too roughly during the frying and simmering stages. Ensure you blanch it until it's just 50% cooked and always use a wide spatula to gently turn it.
Yes, you can prepare the gravy (up to step 4) a day in advance and store it in an airtight container in the refrigerator. When ready to serve, reheat the gravy, add the fried cauliflower, and simmer until cooked through.
This royal dish pairs beautifully with Indian breads like Butter Naan, Tandoori Roti, or Lachha Paratha. It also goes well with aromatic rice dishes like Jeera Rice or a simple Pulao.