🇮🇳 Indian Vegetarian

Gobhi Musallam ka Pota Style

Name: Gobhi Musallam ka Pota Style
Prep time: 19 min
Cook time: 45 min
Total time: 64 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups, whisked Yogurt; 1 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; to taste Salt; 2, finely chopped Onion; 3, chopped Tomato; 2, slit Green Chili; 3 tbsp Ghee; 2 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 3 tbsp Vegetable Oil; 1 small, in florets Cauliflower; 1/4 cup Cashews; 1 tsp Red Chili Powder

🇮🇳 Indian

Cauliflower florets bathed in saffron-yogurt gravy, the mini mussallam for weeknights. Slow-built masala, soft centres and a gravy that clings to the spoon. Ladle over steamed rice with sliced onions on the side.

Prep 19 min Cook 45 min Serves 4 Medium

Ingredients

Yogurt2 cups, whisked
Ginger Garlic Paste1 tbsp
Garam Masala1 tsp
Saltto taste
Onion2, finely chopped
Tomato3, chopped
Green Chili2, slit
Ghee3 tbsp
Coriander Powder2 tsp
Turmeric Powder1/2 tsp
Vegetable Oil3 tbsp
Cauliflower1 small, in florets
Cashews1/4 cup
Red Chili Powder1 tsp

Optional extras

Kasuri Methi1 tsp
Fresh Cilantro2 tbsp, chopped

Instructions

1
Heat oil in a heavy pot and brown the onions deeply — this patience is the whole flavour base.
2
Add ginger garlic paste with a splash of water and scrape up the browned bits.
3
Add the tomato with turmeric, chili and coriander powder; fry till the masala darkens and splits.
4
Stir in the cauliflower and yogurt, saute five minutes, then add hot water and cook covered until done.
5
Finish with garam masala, a crush of kasuri methi and fresh cilantro; rest five minutes off the heat.

Chef's tip

Hot water, never cold, keeps the gravy from turning greasy and dull.

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Watch how it's made

Video: Gobhi Musallam | Gobi Musallam | Recipe by Aishwarya Sunil Bivalkar · on YouTube