Mughlai Gobi Musallam

Name: Mughlai Gobi Musallam
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: mughlai
Ingredients: 1 pcs cauliflower (medium whole head, leaves trimmed, stem cleaned); 1.5 l water (for blanching); 1 pinch salt (for blanching water); 2 tbsp oil; 2 pcs onion (medium, finely sliced); 1 inch ginger (peeled); 5 pcs garlic (cloves, peeled); 2 pcs green chili; 2 tbsp cashews (soaked 15 minutes); 1 tbsp melon seeds (soaked 15 minutes); 0.5 cup yogurt (plain, whisked); 2 pcs tomato (medium, chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch garam masala; 1 pinch black pepper; 2 pcs cardamom (green); 3 pcs cloves; 1 inch cinnamon; 1 pcs bay leaf; 2 tbsp cream; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.5/5(78)

TASTE SCORE

9/10

A whole cauliflower gently blanched, coated in a rich Mughlai-style yogurt and nut masala, then simmered until tender. It looks festive on the table but uses simple home cooking steps and warm, balanced spices.

PREP

20m

COOK

40m

SERVES

1 KATORI

234 cal

SERVINGS

METHOD · 10 STEPS

prep · ~20 min
Prepare the cauliflower and soaking ingredients.
1.Trim the cauliflower into a neat whole head and rinse it well.
2.Soak the cashews and melon seeds in water for 15 minutes.
3.Slice the onions and chop the tomatoes.
4.Peel the ginger and garlic, then keep the green chilies ready.
TIPKeep the cauliflower whole and compact so it holds its shape in the gravy.
boil · ~7 min
Blanch the cauliflower.
Bring 1.5 liters water and a pinch of salt to a boil. Add the whole cauliflower and blanch for 4 to 5 minutes until slightly tender but not soft. Lift it out and drain well.
TIPDo not overcook here or the cauliflower may break while simmering in the gravy.
saute · ~9 min
Cook the base masala.
1.Heat oil in a wide pan over medium heat.
2.Add bay leaf, cardamom, cloves, and cinnamon and cook until fragrant, about 30 seconds.
3.Add the sliced onions and cook until light golden, 6 to 7 minutes.
4.Add ginger, garlic, and green chilies and cook for 1 minute.
saute · ~7 min
Add tomatoes and ground spices.
Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, cumin powder, and 0.25 tsp salt. Cook until the tomatoes soften and the masala looks thick and glossy.
mix · ~5 min
Blend the Mughlai paste.
Cool the masala slightly, then blend it with the soaked cashews, melon seeds, and yogurt to a smooth paste. Add a splash of the measured gravy water if needed to help it blend.
TIPLet the masala cool a little before adding yogurt so it does not split.
saute · ~5 min
Cook the gravy.
Return the blended paste to the pan and cook over low to medium heat for 4 to 5 minutes, stirring often, until it thickens slightly and smells rich.
simmer · ~15 min
Simmer the cauliflower in the gravy.
Add 1 cup water, black pepper, garam masala, and cream to the pan and mix well. Gently place the blanched cauliflower into the gravy, spoon some sauce over the top, cover, and simmer on low heat until fully tender.
TIPTurn the cauliflower once halfway through and spoon gravy over it so it cooks evenly and stays moist.
rest · ~5 min
Let the gobi rest for 5 minutes.
garnish
Garnish with coriander leaves.
serve
Serve Mughlai Gobi Musallam hot.
Transfer the cauliflower carefully to a serving dish, spoon the thick gravy around and over it, and serve in small portions with roti, naan, or a light rice dish.

PRO TIPS

What to keep in mind.

8 tips from the recipe — small details that make a real difference to the final dish.

1
Blanch only until slightly tender; the head should still feel firm at the core.
2
Drain the cauliflower upside down for a minute so extra water does not thin the gravy.
3
Cool the onion-tomato masala before blending with yogurt to prevent curdling.
4
Blend the cashew-melon seed paste very smooth for the signature Mughlai velvety finish.
5
Use a wide pan so the whole cauliflower sits comfortably and does not crack while simmering.
6
Spoon gravy over the top as it cooks so the florets absorb flavor evenly.
7
Resting the gobi for 5 minutes helps the gravy cling better when you transfer it.
8
Leftovers reheat best covered on low heat with a splash of water to loosen the sauce.