Gobi Musallam is a delectable North Indian Gravy prepared with the blanched Cauliflower, Khoya, Pumpkin seeds, Tomatoes, Onion and Spices. In this delicious gravy, the Cauliflower as a whole is first blanched and then cooked in creamy gravy. It tastes the best with Plain rice, Pulao, Roti, Phulka and Chapati.

Here, I have captured the picture of the Gobi Musallam just before serving it to my family. So, I have separated the florets from it.

Cooking time: 40 – 45 minutes

Serves: 3

Ingredients

1 spoon = 10 ml

1 tsp = 5 ml

1 coffee spoon = 2.5 ml

• Medium sized Cauliflower – 1
• Tomatoes – 2 (finely chopped)
• Onion – 2 (finely chopped)
• Turmeric Powder – ¾ tsp
• Pumpkin seeds – 1 ½ spoon
• Cooking Oil – 3 tsp
• Ginger Garlic Paste – ¾ tsp
• Cumin Powder – ¾ tsp
• Red Chilli Powder – (½ – ¾) tsp
• Coriander Powder – 1 tsp
• Garam Masala Powder – ¾ tsp
• Fresh cream – 1 ¾ tsp
• Khoya – 100gms
• Coriander leaves – 2 tsp (chopped)

Method

1. Remove the stalks from the whole Cauliflower and boil it for (10- 15) minutes with the Turmeric powder (¼ tsp), Water ((3-4) cups (1 cup= 300 ml)) and required Salt.
2. Grind the chopped Tomatoes with required Water to a thin puree. Tomato puree is ready.
3. Soak the Pumpkin seeds with the Water (200 ml) for 10 minutes and grind to a puree. Pumpkin seed puree is ready.
4. Sauté the finely chopped Onions with the Cooking Oil until it becomes slightly golden brown, in a Kadai at medium flame.
5. Add the Ginger Garlic paste, Cumin powder, Red Chilli powder, Coriander powder, Turmeric powder ((½- ¼ tsp), Garam Masala powder and required Salt to it. Mix it well. Stir the mixture for a minute.
6. Add the prepared Tomato puree to it and cook for 4-6 minutes at low-medium flame.
7. Then, add the prepared Pumpkin puree to it and cook for 4–6 minutes at low-medium flame.
8. Add the Khoya to it and mix it well. Stir it for a minute.
9. Add the whole boiled Cauliflower to it and close the Kadai with a lid for 12- 15 minutes at low flame.
10. Top it with the Fresh cream and simmer for 4-5 minutes at low flame. Switch off the flame. Garnish with the chopped Coriander leaves. Gobi mussallam is ready to serve. Enjoy with Vegetable Pulao ( Please click the Vegetable Pulao for its recipe).

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