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Gobhi Mussallam

Gobhi Mussallam Video Recipe

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Gobhi Mussallam

	4.0 Stars based on 158 Reviews
Author : Admin	Published On : Sep 27, 2007
Preparation Time: 7 min	Recipe Type : Veg-Main
Cooking Time : 25 min	Standing Time : 5-8 mins
Yield : 4 (4 servings)	Ingredient : Cauliflower

Description : Gobhi Mussallam Recipe made easy, learn how to make Gobhi Mussallam Recipes at home.

Recipe of Gobhi Mussallam
Ingredient Name	Unit	Quantity

blade: Mace	number	1
Chilli powder	tsp	1/4
Cloves	piece	5
Ginger	piece	1
Cashew nuts	piece	5
Cauliflower (medium sized	number	1
Cinnamon	stick	1
Cumin seeds	tsp	1/4
Curd	grams	150
Ghee	grams	100
Green cardamom	piece	5
Onion	number	1
Poppy seeds	tsp	1
Salt	to taste
Shelled green peas	grams	250
Turmeric powder	tsp	1/4
Directions \| How to make Gobhi Mussallam

Wash the whole cauliflower. Cut off the main stalk and remove the leaves. Finely slice the onion, fry to a golden brown colour and grind to a paste using some of the curd. Separately grind ginger, mace and chinnanon Cardamom and cloves. Lightly roast the poppy seeds and cashew nuts on a griddle and grind to a paste. Parboil cauliflower in half litre salted water. Remove. Now in a kadhai, heat the ghee in which the onions were fried and place the cauliflower upside down first so as to lightly brown it. Turn and cook the stem side for 5 minutes. Remove and place in the curd. Mix all the ground ingredients, chilli and turmeric powder and salt and pour over the cauliflower. In a lagan, place the cauliflower along with the marinade. Pour ghee on the top and sides, saving 1 tbsp for peas. Cover and place slow charcoal fire on the lid and also below the lagan. Cook till the masala is dry but moist and the cauliflower is done. Meanwhile in the kadhai heat a tbsp of ghee and add the cumin seeds. When they begin to crackle, add the shelled peas, a pinch of salt and cook till tender. When the cauliflower is done, serve on a bed of peas

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Some videos may differ from the above recipe but will give you good idea on how to follow the recipe.

Gobhi Mussallam

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