Gobi Musallam (Spicy Cauliflower)

Posted on October 17, 2020

Gobi Musallam (Spicy Cauliflower)


Note: In a pan roast cumin seeds, coriander seeds, cinnamon, cardamoms and
cashew nuts until a faint aroma arises. 
Fry the sliced onions on medium flame till brown, allow to cool. 
Grind together browned onions, roasted spices, green chillies and chopped ginger-garlic with a little water.


  1. In a pan pour some water and bring to boil along with some salt, place the cleaned cauliflowers in hot water about 10 min. 
  2. After sometime remove from water, wash well and wipe dry.
  3. Heat the half of oil in a heavy-bottomed pan, add the cauliflowers (flower side in oil). 
  4. Cover and cook while stirring occasionally on medium flame till the cauliflowers are browned lightly and cooked. 
  5. Remove fried cauliflowers from the pan and keep aside.
  6. Add the remaining oil, heat it till hot and fry the paste on medium flame till the oil separates. 
  7. Add the turmeric powder, hot spice mix, red chilli powder and fry for a few seconds.
  8. Add the tomato puree, water and sprinkle salt to taste, mix well. 
  9. Simmer and add the milk slowly whilst stirring to get a thick gravy. 
  10. Stuff a little of this gravy between the cauliflower florets and stems. 
  11. Add some water to the remaining gravy to get a desired consistency. 
  12. Add some of the chopped fresh coriander, grated paneer and simmer about 5-10 minutes.
  13. Pour the gravy into a bowl, Now place the stuffed cauliflowers in the same pan and pour the gravy over it evenly.
  14. Cover tightly and keep on low flame for 5 minutes or till it is heated through. 
  15. Alternatively arrange the cauliflowers topped with gravy on a serving plate and heat through in a preheated oven.
  16. Garnish with fresh cream and finely chopped cilantro.

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