Delhi

Gobhi musallam

A whole cauliflower roasted and smothered in a rich masala. The vegetarian showstopper.

70 minTime

8 gProtein each

mediumSpice

The whole cauliflower2 chapters · 1 min read

Make it your way

Grandma's wayWhole cauliflower, royal masala, carved at the table.

The original

284kcalsame

8 gproteinsame

7 gfibresame

70minutessame

Classic gobhi musallam.

Per serving, worked out from the ingredient table.

Ingredients

Cauliflower1 medium head, whole

Turmeric (ground turmeric)½ tsp

Saltto taste

Cooking oil (vegetable oil)2 tbsp

Ghee1 tbsp

Onion2 medium, chopped

Ginger garlic paste1½ tbsp

Tomato3 medium, pureed

Cashews3 tbsp, soaked

Curd (plain yogurt, natural yoghurt)½ cup

Kashmiri chilli powder1½ tsp

Coriander powder (ground coriander)2 tsp

Garam masala1 tsp

Fresh cream (thickened cream, heavy cream)3 tbsp

Kasuri methi (dried fenugreek leaves)½ tsp

Coriander leaves (cilantro)chopped

Method

4 steps

1Trim the cauliflower, keeping it whole. Boil in salted water with turmeric for 6 to 8 minutes until a knife goes in with some resistance. Drain well.
2Rub with a little oil and salt and roast at 220°C or pan fry, turning, until golden all over.
3Heat remaining oil and ghee, fry the onion golden, add ginger garlic paste, powders, tomato puree and blended cashews. Cook until oil separates. Lower heat and stir in the curd.
4Add cream, garam masala and kasuri methi. Place the cauliflower in the pan, spoon masala all over and into the gaps. Cover and cook on low for 8 minutes.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Delhi

Gobhi musallam

A whole cauliflower roasted and smothered in a rich masala. The vegetarian showstopper.

70 minTime

8 gProtein each

mediumSpice

The whole cauliflower2 chapters · 1 min read

Make it your way

Grandma's wayWhole cauliflower, royal masala, carved at the table.

The original

284kcalsame

8 gproteinsame

7 gfibresame

70minutessame

Classic gobhi musallam.

Per serving, worked out from the ingredient table.

Ingredients

Cauliflower1 medium head, whole

Turmeric (ground turmeric)½ tsp

Saltto taste

Cooking oil (vegetable oil)2 tbsp

Ghee1 tbsp

Onion2 medium, chopped

Ginger garlic paste1½ tbsp

Tomato3 medium, pureed

Cashews3 tbsp, soaked

Curd (plain yogurt, natural yoghurt)½ cup

Kashmiri chilli powder1½ tsp

Coriander powder (ground coriander)2 tsp

Garam masala1 tsp

Fresh cream (thickened cream, heavy cream)3 tbsp

Kasuri methi (dried fenugreek leaves)½ tsp

Coriander leaves (cilantro)chopped

Method

4 steps

1Trim the cauliflower, keeping it whole. Boil in salted water with turmeric for 6 to 8 minutes until a knife goes in with some resistance. Drain well.
2Rub with a little oil and salt and roast at 220°C or pan fry, turning, until golden all over.
3Heat remaining oil and ghee, fry the onion golden, add ginger garlic paste, powders, tomato puree and blended cashews. Cook until oil separates. Lower heat and stir in the curd.
4Add cream, garam masala and kasuri methi. Place the cauliflower in the pan, spoon masala all over and into the gaps. Cover and cook on low for 8 minutes.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Gobhi musallam

Make it your way

Ingredients

Method

Gobhi musallam

Make it your way

Ingredients

Method

Make it a meal