Gobi Musallam (whole spicy cauliflower)

3:10 pm on 19 August 2016
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Photo: Supplied

Gobi Musallam is a North Indian dish - served whole it is a treat for special occasions. Musallam is a Mughal word meaning whole and this dish means a whole gobi (cauliflower). In this dish whole cauliflower is first marinated and then cooked with spicy gravy and served in a quite exotic way.

 Ingredients for marinade

  • 1 head of cauliflower (Gobi)
  • 1 cup plain yogurt (thick yogurt preferred)
  • 1 teaspoon minced garlic
  • 1teaspoon grated ginger
  • ½ teaspoon cumin powder
  • ½ teaspoon turmeric powder
  • ½ bunch of coriander
  • ½ teaspoon salt

Ingredients for garnishing

  • 1 medium red onion – sliced in rings
  • 2 tablespoon chopped coriander leaves
  • a few sliced green chillies
  • a tablespoon of cashew nuts

 Ingredients for gravy

  • 2  tablespoons ghee
  • 1 large onion
  • 1 teaspoon minced garlic
  • 1 teaspoon grated ginger
  • 1 medium green chilli – chopped
  • 1 medium ripe tomato – chopped
  • 2 tablespoon plain yogurt
  • 2 teaspoon coriander powder
  • ½  teaspoon red chili powder
  • ½  teaspoon turmeric powder
  • ½  teaspoon garam masala powder
  • 1 tablespoon broken raw cashew nuts (optional)
  • 1 small handful fenugreek leaves (if available)


Boil the cauliflower until tender, blitz up the yoghurt and other ingredients for the marinade. Marinate cauliflower for 24 hours.

For the gravy, fry onion in ghee until soft. Add ginger and garlic, chillies & cashew nuts. Add ground coriander, cayenne and turmeric. Cook for a few minutes. Liquidise mix and add tomatoes. Put back on heat, add remaining ingredients. Cook for 10 minutes.

Put marinated cauliflower in an oven tray, pour over the gravy, cover with foil and cook for 20 minutes at 180C.

Garnish with red onion, green chillies, coriander and cashew nuts.

From Jesse Mulligan, 1–4pm

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