Recipe Name – Achari Gobhi Musallam ~ Whole cauliflower cooked in spicy gravy

Introduction – This spicy finger licking recipe is the vegetarian version or murg (chicken) musallam. Musallam means whole because in this recipe we cook cauliflower or chicken without cutting it. This recipe is very popular in north India and served during parties, dinners and special occasions.

What all do we need?

For Blanching Cauliflower:

1. 1 medium size cauliflower
2. 1 bay leaf
3. 1 black cardamom
4. 3 green cardamom
5. 10-15 black pepper corn
6. 4-5 cloves
7. 1 small cinnamon stick
8. 1 small mace
9. ½ teaspoon Cumin
10. Salt

For Marinating cauliflower:

1. ½ cup hung curd
2. ½ tablespoon ginger paste
3. ½ tablespoon garlic paste
4. ½ teaspoon turmeric powder
5. ½ tablespoon Garam masala (mixed spices)
6. ½ tablespoon Kashmiri red chili powder
7. ¼ teaspoon black pepper powder
8. 1 tablespoon pickle

For Musallam gravy:

1. 3 medium size onion paste
2. 3 medium size tomato puree
3. ½ cup curd
4. 15 almond paste
5. 1 tablespoon Sattu (roasted gram flour)
6. 1 tablespoon garam masala (mixed spices)
7. 1 tablespoon Coriander powder
8. ¼ teaspoon red chili powder
9. ¼ teaspoon cumin
10. ¼ teaspoon heeng (asafoetida)
11. 1 tablespoon Kashmiri red chili powder
12. ½ tablespoon ginger paste
13. ½ tablespoon garlic paste
14. Chopped green chilies
15. Chopped green coriander
16. Salt (as per taste)
17. Oil
18. 1 tablespoon Kasuri methi (dried fenugreek leaves)

Method –

1. Clean cauliflower, cut thick stem and leaves and blanch it for 5 min in the boiling water mixed with all dried whole spices and salt (refer spices required for blanching the cauliflower)
2. After 5 min of blanching, take out cauliflower and let the water drain before marinating.
3. Mix all ingredients required for preparing marination and cover blanched cauliflower properly with this marination.
4. Let cauliflower marinate for minimum 30 min or maximum 1 hour.
5. Heat the oil in the cooking pan and fry marinated cauliflower on high heat from both the sides till golden brown.
6. Now use same oil for preparing musallam gravy. Add cumin seeds, asafetida & onion paste in the hot oil and fry well.
7. Now add ginger & garlic paste and fry for another minute and then add tomato puree with all dried spices. Let this fry well till you see oil on the surface.
8. Mix curd, almond paste, roasted gram flour and remaining marination in the bowl and add in the gravy and fry for another 3-4 minutes. Add salt carefully after tasting. Add more spices as per your preference. Add 1/4 cup of water to maintain the consistency of the gravy.
9. Now add chat masala, green chilies, green coriander and kasuri methi and put fried cauliflower upside down.
10. Pour gravy on top of cauliflower and cover the pan for 3-4 minutes on low flame.
11. After 3-4 minutes, flip the cauliflower and again cover with gravy. Cover the pan and let this cook for another 4-5 minutes on medium low flame.
12. Insert knife in the cauliflower to check if it is done or not.
13. Spicy Achari gobhi musallam is ready. Serve it hot with Rumali roti or paratha.

Tips:

1. Do not over blanch the cauliflower else it will be too soft to marinate and cook further.
2. Do check cauliflower by inserting a knife while cooking with gravy to check if it is done or not.
3. You can increase spices as per your preference. Ingredients given in this recipe is for medium size cauliflower.