GOBHI MUSALLAM

Gobhi musallam is a dish inspired by the more famous ‘Murgh Musallam,’ which is a very popular mughlai dish in North India. Musallam means whole and murgh mussalam is a tasty dish made from a whole chicken stuffed with egg, rice and dry fruits etc. Gobhi musallam is cooked in a similar fashion; a whole roasted cauliflower is simmered perfectly in a rich, sumptuous, creamy gravy which is made using aromatic spices, herbs, yogurt, and cashews. Gobhi musallam is easy to cook but can be a centrepiece dish  for a special occasion. Everyone in my family is very fond of gobhi musallam.  

PREP TIME: 15 minutes

COOKING TIME: 35-40 minutes​

TOTAL TIME: 40-45 minutes

SERVES: 4 persons

INGREDIENTS FOR GOBHI MUSSALAM:

A.   INGREDIENTS FOR BLANCHING GOBHI:

1.     Cauliflower – 1 medium size

2.     Turmeric – 1/4^th tsp

3.     Salt- 1/4^th tsp

4.    Water as required for boiling

B.   INGREDIENTS FOR FILLING:

1. Onion – 2 small (in paste form)

2. Ginger-Garlic paste – 2-3 tsp 

3. Curd – ½ cup

4. Turmeric powder-1/4^th tsp

5. Red chilli powder -1/2^th tsp

5. Coriander powder – 1 ½ tsp

6. Cloves– 4-5

7. Black cardamom- 2

8. Green cardamom- 2

9. Tej patta- 2

10. Black pepper- 8-10

11. Cinnamon stick– 1 inch

12. Cumin seeds- 1/2 tsp 

13. Salt- to taste 

14. Oil for masala (preferably mustard oil)- 2-3 tbsp

15. Posta dana – 1 tbsp

16. Cashews – 10-12

   HOW TO MAKE GOBHI MUSSALAM:

1. Remove all leaves from cauliflower and cut the extra stem in such a way that the cauliflower can sit straight at base, with florets facing upwards.

2. Soak cashews in water for at least 10-15 minutes.

3. Blanch the cauliflower.

4. Take a large pan. Boil water in sufficient quantity, so that the whole gobhi can be dipped inside the water.

5. When water starts boiling, add salt.

6. Now add turmeric.

7. When water starts boiling, drop the cauliflower gently in the water. Boil for 4-5 minutes.

8.  Flip the cauliflower and boil again for 5 minutes.

9.  Before removing from water, check the cauliflower with a knife, and see if the stem has softened. 

10.  Once the cauliflower is done, remove it from the pan. Keep aside for straining and cooling down.

11. Meanwhile roast posta dana/poppy seeds in a tawa on low heat. When poppy seeds become pinkish, remove from fire.

12. Now crush roasted seeds and green cardammom in a mixer to make a powder.

13. Add soaked cashews with poppy seeds powder. Add a little water and make a paste. Keep the paste aside.

14. Heat oil in a kadhai. Add cumin seeds, black pepper, black and green cardamoms, cinnamon and tej patta.

15. Now add onion paste. Roast until it becomes pinkish.

16. Now add ginger garlic paste. Roast for a while.

17. Add salt and mix it properly. Roast a little.

18. Add chilli powder, turmeric powder, coriander powder and salt. 

19. Mix everything well. Roast this masala until oil starts separating.

20. Add curd. Roast this masala again until oil separates.

21. Now add cashew and posta dana paste and mix nicely. Roast this masala again for 5 minutes. If you feel that the masala is very thick, add 1 or 2 spoon water and roast it.

22. When the masala mixture is roasted properly, add ½ cup water and cook for 5-7 minutes.

23. Turn off the heat and let the masala mixture cool completely.  

24. Now put the blanched cauliflower in a plate. Open the flowerets delicately and fill masala between them.

25. Turn the cauliflower carefully, and fill masala between the gaps in flowerets. 

26. Now, put the cauliflower in a kadahi, on top of the masala.

27. Add ½ cup of water to the masala.

28. Cover the pan with a tight-fitting lid, and cook for 12-15 minutes, until the cauliflower is nicely cooked. 

29. Turn the cauliflower. Keep it in this position for 5-7 minutes. Prick the stalk with a knife to check whether it is cooked properly. The cauliflower is cooked, if the knife goes easily in the stalk. Turn cauliflower upside down. The cauliflower is ready for garnishing now.

26. Garnish the gobhi musallam with chopped coriander. Gobhi Musallam goes well with all kinds of breads - naan, tandoori roti, plain parantha, lachha parantha, poori etc.

HOW TO SERVE:

1. Using two large spoons, transfer the whole cauliflower to the centre of a flat plate, or a shallow bowl. Spread all extra gravy around the cauliflower.

2. Keep a knife and a fork to cut the cauliflower into pieces. Serve the cauliflower with a cake spoon.

3. The cauliflower should be well filled with masala, because it is important that there should be masala between the flowerets. If you fill masala between the flowerets, masala goes inside the cauliflower, which gives a distinct flavour to the cauliflower. Otherwise, sometimes, the inside of the cauliflower tastes bland. 

NOTES:

1. You can reheat the gobhi mussalam in a kadahi or you can put the gobhi mussalam in a serving plate, and reheat it in an oven. 

2. You can garnish the gobhi mussalam  by putting some fresh cream on top.

3. You can also make gobhi mussalam by baking a cauliflower in an oven. The procedure is the same; after filling the cauliflower, place the stuffed cauliflower in a baking dish, and bake it at 220 degree centigrade for 20-30 minutes, until it is cooked well. You can sprinkle grated cheese on top of the cauliflower before baking.

4. Generally, people apply masala on top of the cauliflower. But if you fill masala between the flowerets, masala goes inside the cauliflower, which gives a distinct flavour to the cauliflower. Otherwise, sometimes, the inside of the cauliflower tastes bland.

5. Never overboil the cauliflower. The flowerets would break, when you will fill them with masala. 

6. Boil the cauliflower well to clean it, and rid it of insects.