Gobhi Musallam

Bikramjits.Kitchen's picture

Feb. 22, 2014

A perfect treat for any occasion prepared with the most liked vegetable, cauliflower.


Cauliflower 1 Small
Yogurt 120 Gram
Turmeric powder 1/2 Teaspoon
Red chili powder 1/4 Teaspoon
Ghee 6 Teaspoon (((clarified butter)))
Water 1/2 Liter
Salt 1 Teaspoon
Cumin seeds 1 Teaspoon
Peas 1/2 Cup (8 tbs)
For the marinade
Roasted cashew nuts 2 Teaspoon
Poppy seed 1 Teaspoon
Ghee 2 Teaspoon
Onion 1 , chopped
Yogurt 1 Teaspoon
Ginger paste 1 Teaspoon
Ground cloves 1/2 Teaspoon
Green cardamom powder 1 Teaspoon
Mace powder 1/4 Teaspoon
Cinnamon powder 1 Teaspoon
Salt To Taste



For Marinade:

1. In a pan, dry roast cashew and poppy seeds until they change color. Transfer to a plate and set aside.

2. In another pan, heat ghee and fry onion until golden brown. Keep the ghee in the pan and transfer the onion to a blender.

3. In blender along with fried onion add dry roasted cashew, poppy seeds, yogurt, ginger paste, grounded cloves, cardamom powder, mace powder, and cinnamon powder. Blend into a smooth paste. Transfer to a bowl and set aside.


4. In a pan, add water and 1 teaspoon of salt. Cut off leaves and hard central stem of the cauliflower and place in the pan. Cook for 5-7 minutes. Remove cauliflower from pan and set aside.

5. In the same pan in which onion was fried add some more ghee (1 teaspoon). Place the cauliflower upside down and cook until lightly brown. Turnover and cook for another 3-4 minutes so that it gets a smoky flavor.

6. In a large bowl, add yogurt, cauliflower, turmeric powder, red chili powder, and salt to taste.

7. In a deep bottomed vessel place the cauliflower and pour the leftover yogurt over it. Add the marinade paste, and ghee (3 teaspoon) on top and sides of cauliflower so that it doesn’t stick.

8. Put a skillet on fire, and place the vessel over it. Cover the vessel with lid, and let cook over low flame for 10-12 minutes or until done.

9. Meanwhile, in another pan, heat 2 teaspoon of ghee, add cumin seeds and allow them to splutter. Add green peas and salt. Cook until tender.


10. Serve cauliflower over a bed of peas.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 420Calories from Fat 236

 % Daily Value*

Total Fat 27 g41.5%

Saturated Fat 14 g70%

Trans Fat 0 g


Sodium 1295 mg53.96%

Total Carbohydrates 39 g13%

Dietary Fiber 14 g56%

Sugars 15 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet