Mughlai Gobhi Musallam – Indian Whole Roasted Cauliflower in Gravy

Mughlai Gobhi Musallam or Gobi Musallam is a whole roasted cauliflower simmered perfectly in a rich, luxurious, velvety gravy made using aromatic spices, herbs, yogurt, and cashews. This Mughlai kitchen recipe is a centerpiece dish fit for special occasions.

Mughlai Gobhi Musallam Recipe – Gobi Musallam – Indian Whole Roasted Cauliflower

What is Mughlai Gobhi Musallam (Gobi Musallam)?

In a literal sense the words ‘ Gobhi = Cauliflower & Musallam = Whole ‘ and is an extremely popular recipe from the Royal Mughlai Kitchens of the Northern part of India (Uttar Pradesh). 

Mughlai kitchens are extremely popular for their aromatic, flavorful, nut-based recipes like kormas, musallams, tandoori, etc that are cooked in ghee/white butter or now a mix of oil+ghee for a much more modern taste and balance. 

My parents are both from that region and our house dishes are mostly comprised of Mughlai, Awadhi, and simple rustic food.

Growing up, I remember ‘Gobhi Musallam’ being a part of many of our celebratory dinners and I wanted to share the same with you.

Gobhi Musallam Ingredients:

To embark on this culinary adventure, gather the following ingredients:

Whole Cauliflower – washed, leaves removed.

Red Onions – can use white or yellow too or even the fried onions

Ginger + Garlic Paste

Water

Yogurt – whisked

Cashews 

Ghee

Light Oil

Whole Spices – bay leaf, cumin seeds, cinnamon, green cardamom, black cardamom, cloves, pepper

Powdered Spices – turmeric, coriander, cumin, ginger, red chili, garam masala, salt

Fresh Coriander Leaves – for garnish 

Saffron (optional) 

Fenugreek Leaves (optional) 

Cream or Malai (optional) 

How to Make Gobi Musallam (Whole Roasted Cauliflower):

We are going to divide the process into sub-steps to make it easier to make this recipe –

Step 1 – Blanching the Cauliflower:

We blanch the cauliflower in water with a little salt to tenderize it slightly before we add it to the final gravy. 

Step 2 – Roasting the Cauliflower in Ghee

Once the cauliflower is nicely blanched, we remove it from the pot and pat it dry. Then roast it to a golden brown coating on both sides (takes about 10-12 minutes). You can even do this step in ‘Air – Fryer’ or Oven’.

Step 3 – Making the Gravy

We start by roasting the whole spices in a ghee + oil mixture. Then add the onions, ginger+garlic paste, cashews and cook to a light golden color. Turn off the heat and let this cool completely.

Once cooled, transfer this mixture + 3 Tbsp water to a blender or magic bullet and pulse to form a smooth paste.  

Heat the pan again and add ghee + oil mix. Add this onion paste and add all the powdered spices.

Cook the paste till the oil leaves the sides (5 minutes) and then add whisked yogurt and cook on the lowest heat setting to prevent yogurt from curdling.

Step 4 – Cooking Cauliflower in Gravy

Now, add the roasted cauliflower to the gravy, scoop the gravy using a spoon and put it on the cauliflower to cover on all sides. 

Cook the cauliflower in low heat and you can cover the pan/pot at this time to help the cauliflower soak the gravy and spices.

Step 5 – Serve the Gobhi Musallam

Once the cauliflower is nicely cooked and the gravy is thick, turn off the heat. Transfer the dish to a serving platter.

Garnish it with whisked yogurt and cream mix, freshly chopped coriander, and chopped roasted cashews.

Serving Suggestions with Gobhi Musallam:

Traditionally, this dish is served along with steamed basmati rice along with pickled onions or cucumber raita (yogurt dip) to balance the flavors. 

However, it can also be served with Indian bread like roti, tandoori roti, naan, lachcha parathas, or regular parathas. 

It can also be served with dinner rolls or even Hawaiian rolls.

You can pair light salads or even kebabs.

Try your hand at this royal recipe, and let the magic unfold in your kitchen, creating memories with every simmer and stir.

You can adjust the spice levels to suit your palate, making this recipe versatile for all taste preferences.

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Tried Our Recipe – AWESOME!!!

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Yield: 6 Adults

Mughlai Gobhi Musallam - Indian Whole Roasted Cauliflower in Gravy

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Mughlai Gobhi Musallam or Gobi Musallam is a whole roasted cauliflower simmered perfectly in a rich, luxurious, velvety gravy made using aromatic spices, herbs, yogurt, and cashews. This Mughlai kitchen recipe is a centerpiece dish fit for special occasions.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 10 minutes

Total Time 55 minutes

Ingredients

• 1 Large Whole Cauliflower, washed, leaves removed.
• 2 Large Red Onions * check notes
• 2 Tbsp Ginger + Garlic Paste
• 1/2 Cup Thick Yogurt, whisked
• 8-10 Cashews 
• 3 Tbsp Ghee
• 3 Tbsp Light Oil
• 4 Cups Water, to blanch the cauliflower
• 1 Tsp Salt, to blanch cauliflower

Whole Spices:

• 2 Bay Leaves
• 1 Cinnamon Stick, broken in pieces
• 1.5 Cumin Seeds
• 5 Green Cardamom
• 2 Black Cardamom
• 3 Cloves
• 4 Black Pepper Corns

Powdered Spices:

• 1.5 Tsp Turmeric Powder
• 2 Tbsp Coriander Powder
• 1 Tsp Cumin Powder
• 1 Tsp Ginger Powder
• 2 Tsp Kashmiri Red Chili Powder - low on heat
• 1 Tsp Garam Masala
• 2 Tsp Dry Fenugreek Leaves - crushed

Garnish:

• 3 Tbsp Yogurt
• 1 Tsp Cream - optional
• 6 Roasted Cashews - thinly chopped
• 3 Sprigs Fresh Coriander Leaves - thinly chopped

Instructions

Prep the Garnish:

1. Whisk together yogurt + cream. Keep in the fridge for later use.

Step 1 - Blanching the Cauliflower:

• In a large pot or deep pan, add water + salt. Let it come to a boil.
• Add the cauliflower to the boiling water and blanch it for 5-7 minutes.
• Turn off the heat and remove the cauliflower. Pat it dry using a kitchen towel and keep it aside.

Step 2 - Roasting the Cauliflower in Ghee

• In a deep pan, heat 2 tbsp ghee + 1 tbsp oil.
• Add the blanched (dried) cauliflower and roast it on all sides for 6-7 minutes until even golden brown on all sides. (you can air-fry or bake the cauliflower too).
• Remove the roasted cauliflower to a plate for later use.

Step 3 - Making the Gravy

• In the pan, heat 1 tbsp ghee + 1 Tbsp oil.
• Add the onions, ginger+garlic paste, cashews and cook to a light golden color (3 minutes).
• Turn off the heat and let this cool completely.
• Once cooled, transfer this mixture + 3 Tbsp water to a blender or magic bullet and pulse to form a smooth paste.  
• Heat the pan again and add the remaining ghee + oil mix.
• Add this onion paste and add all the powdered spices and saute for a minute.
• Cook the paste till the oil leaves the sides (5 minutes) and then add whisked yogurt and cook on the lowest heat setting to prevent yogurt from curdling
  

Step 4 - Cooking Cauliflower in Gravy

• Now, add the roasted cauliflower to the gravy, scoop the gravy using a spoon, and put it on the cauliflower to cover on all sides. 
• Cook the cauliflower in low heat (5 minutes) and you can cover the pan/pot at this time to help the cauliflower soak the gravy and spices.

Step 5 - Serve the Gobhi Musallam

• Once the cauliflower is nicely cooked and the gravy is thick, turn off the heat. Transfer the dish to a serving platter.
• Garnish it with whisked yogurt and cream mix, freshly chopped coriander, and chopped roasted cashews.
• Serve immediately and enjoy

Notes

Red Onions - can use white or yellow too or even the fried onions

Dry Fenugreek Leaves - also called 'kasoori methi' is easily available in Indian grocery stores. Adds a sweet aroma to dishes. Can skip if not available.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 229Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 14mgSodium: 415mgCarbohydrates: 23gFiber: 8gSugar: 9gProtein: 8g