Awadhi Gobhi Musallam

Name: Awadhi Gobhi Musallam
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Awadhi
Ingredients: 1 large whole head of cauliflower, trimmed of stem base and leaves; 3 tbsp ghee or vegetable oil; 1 large onion, finely chopped; 1 tbsp ginger-garlic paste; 1/2 cup plain yogurt, whisked; 1/4 cup cashew paste (soaked cashews blended until smooth); 2 medium tomatoes, pureed; 1 tsp cumin seeds; 2 green cardamom pods; 1 black cardamom pod; 1 inch cinnamon stick; 4 cloves; 1 tsp Kashmiri red chili powder; 1/2 tsp turmeric powder; 1 tsp coriander powder; 1/2 tsp garam masala powder; 1 pinch saffron strands soaked in 2 tbsp warm milk; Salt to taste; Fresh cilantro leaves and toasted slivered almonds for garnish

Awadhi Gobhi Musallam is a delicious Awadhi dish. Ready in about 60 minutes and serves 4 — a great addition to your daily meals.

Photo by Collab Media on Pexels

60min Total Time

4 Servings

Awadhi Cuisine

Recipe

Blanch the whole head of cauliflower in a pot of boiling water with 1 teaspoon of salt and a pinch of turmeric for 6-8 minutes, then drain carefully and set aside.

Heat ghee in a large heavy-bottomed pot or handi over medium heat.

Add cumin seeds, green cardamom, black cardamom, cinnamon stick, and cloves; fry until fragrant.

Add the chopped onions and cook until they turn deep golden brown, about 8 to 10 minutes.

Stir in the ginger-garlic paste and sauté for 2 minutes until the raw aroma disappears.

Add tomato puree, chili powder, turmeric powder, coriander powder, and salt; cook until the oil begins to separate from the masala mixture.

Reduce heat to low, then slowly whisk in the yogurt and cashew paste to create a rich, creamy gravy.

Place the blanched whole cauliflower top-side up into the pot and carefully spoon the masala gravy over it to coat completely.

Cover the pot with a tight lid, reduce heat to the lowest setting, and let it cook on 'dum' for 15-20 minutes until the cauliflower is tender and fully infused with flavors.

Uncover, drizzle the saffron milk and sprinkle garam masala over the cauliflower.

Garnish with chopped cilantro and slivered almonds, and serve hot with naan or roomali roti.

Ingredients

1 large whole head of cauliflower, trimmed of stem base and leaves

3 tbsp ghee or vegetable oil

1 large onion, finely chopped

1 tbsp ginger-garlic paste

1/2 cup plain yogurt, whisked

1/4 cup cashew paste (soaked cashews blended until smooth)

2 medium tomatoes, pureed

1 tsp cumin seeds

2 green cardamom pods

1 black cardamom pod

1 inch cinnamon stick

4 cloves

1 tsp Kashmiri red chili powder

1/2 tsp turmeric powder

1 tsp coriander powder

1/2 tsp garam masala powder

1 pinch saffron strands soaked in 2 tbsp warm milk

Salt to taste

Fresh cilantro leaves and toasted slivered almonds for garnish

*This AI-generated recipe may contain inaccuracies.