Baked Gobi Musallam | Whole Roasted Cauliflower | Vegan & GF Mains
Gobi Musallam is a rich, aromatic Indian dish made with whole cauliflower cooked in a flavorful, spiced gravy, often served as a festive or special-occasion dish.
Equipment
- Deep bottomed pan
- Baking Dish
- Thick Bottomed Pan
- Ladle
- Spice Blender
Ingredients
- 1 Cauliflower Medium Sized.
- 2 TBSP Oil
- 2 Cloves
- 1 bay leaf
- 2 black cardamoms
- 1.5 tsp Salt or to taste, divided use
- 2 tsp Coriander leaves finely chopped
- 1/2 tsp Chaat Masala
- 1/2 tsp Turmeric divided use
SAUCE / GRAVY:
- 2 TBSP Oil
- 1 tsp Cumin seeds Jeera
- 1/2 cup Onion Puree
- 1 cup Tomato puree homemade or store bought
- 2 TBSP Cashew nuts soaked in warm water
- 1 tsp Garam Masala
- 1 tsp Red chilli powder adjust spice
- 1 TBSP Kasuri Methi crushed well
Instructions
- In a large pot of water, get 3-4 cups of water to come to a rolling boil with some cloves, bay leaf, cardamom (till the aroma seeps in). Now add a pinch of turmeric and salt.
- Trim the hard stalk of the cauliflower and secure a firm base and place in boiling water.
- Cook and cover for 8-9 mins or till slightly tender, but not mushy. Drain the water (use the filtered aromatic water to knead a flavourful dough for Rotis / parathas).
- Now preheat oven to 180 C. Grease a baking dish big and deep enough to fit the whole cauliflower.
- In a pan, add 1 TBSP oil. Saute the onions till translucent. Add the turmeric, tomato puree, spice powders, and let it slowly simmer till oil separates.
- Make a paste of the soaked cashew nuts and add to the puree - simmer for an additional 1 min till the raw smell of the gravy vanishes.
- Add the crushed kasuri methi and mix well.
- Pour 2/3 of this gravy into the greased deep baking dish.
- Place the drained cauliflower and sprinkle chaat masala and few coriander leaves and bake for 14-15 mins till nicely baked and golden.
- Towards the end of the bake, I added some leftover gravy over the cauliflower too and that gave a nice tinge and tang to the bake,
- You may need to tent the baking dish mid way if you feel that the gravy is drying / burning up too fast.
- Top with a little lemon juice and more garam masala and chaat masala before serving.
- Serve warm as an appetiser or as a side dish.
Tried this recipe?Let us know how it was!
Tried this recipe?Follow @sizzlingtastebuds or tag #sizzlingtastebuds!