Gobhi Musallam - Cauliflower Curry - Veg Mughalai Recipe - Indian Veg Main Course Recipes

Enjoy the new flavour of gobhi in a very new avatar which we called it as "Gobhi Musallam".


Cauliflower 1 (gobhi,whole)
Khoya 1 Cup (16 tbs)
Chopped almonds 1/2 Cup (8 tbs)
Onion paste 1 Cup (16 tbs)
Tomato puree 1 Cup (16 tbs)
Ginger garlic paste 1 Tablespoon
Turmeric powder 1 1/2 Teaspoon
Red chilli powder 1 1/2 Teaspoon
Coriander powder 1 1/2 Teaspoon
Cumin powder 1 1/2 Teaspoon
Cashew paste 1/2 Tablespoon
Magaz 2 Tablespoon , ground (magaz (watermelon, melon and pumpkin seeds),1/2 tbsp ground paste used)
Poppy seed paste 2 Teaspoon (khas khas)
Fried onions 1/3 Cup (5.33 tbs) , caramelize
Water 2 Cup (32 tbs)
Green chillies 4 , slitted
Salt To Taste
Fresh cream 1 Tablespoon
Oil 3 Cup (48 tbs) (For deep frying)
Ghee 2 Tablespoon



1.Wash the entire cauliflower well.

2.Stuff it with khoya and chopped almonds(in between the florets) and fry. Keep aside.

3.In a deep bottomed pan, heat ghee and add the onion paste and cook.

4.Add tomato puree and cook well.

5.To this add ginger garlic paste and cook. Then add the dry spices and cook them.

6.Now add the cashew nut and magaz paste, poppy seeds (khas khas) paste and mix well.

7.Add fried brown onions (caramelized), water and stir well.

8.Add slit green chilies and salt to taste.

9.Add the fried cauliflower. Paste it with the gravy and adjust the consistency of the gravy.

10.Let it simmer and cook till done.

11.Garnish with fresh cream, fried brown onions and slit green chilies.


12.Serve with rice or roti!

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 3