Gobi Mussalam is an amazing preparation of marinated cauliflower cooked in spicy Mughlai gravy. It is a north Indian dish, especially quite famous in Uttar Pradesh. It is a special dish cooked in Nawabi style. It is suited for all grand occasions like wedding parties, grand festivals etc. The spices used in the dish are simply irresistible and when cooked, gobi mussalam gives out an arresting aroma.Gobimussalam is usually savored hot with parathas.

I learned this recipe from my aunt who lives in Lucknow, she is excellent cook for Mughlai recipes.

Cooking time: 2 hours

Preparation time: 15 minutes

Serves: 4

Ingredients

Cauliflower-2

Grated onions-1 cup

Garlic paste-1 teaspoon

Ginger paste-1 teaspoon

Tomato puree-1/2 cup

Chilly powder-1 teaspoon

Garam masala powder-1 teaspoon

Coriander powder-1 teaspoon

Cumin seed powder-1 teaspoon

Turmeric powder-2 teaspoons

Melon seeds paste-1/2 cup

Oil-2 teaspoon

Salt to taste

Melon seeds-few

Chopped coriander leaves-1/2 cup

Method

Chop off the cauliflower stalks. Mix salt in a vessel of water, add 1 teaspoon turmeric and boil the stalk less cauliflowers until they are partially cooked. Heat oil in a pan; add grated onion and sauté until the onion turns golden brown in color. Now add ginger paste, garlic paste, cumin powder, garam masala turmeric, coriander powder, remaining turmeric powder and salt. Add tomato puree, stir and cook until oil leaves the spicy mixture. Dissolve melon seed paste in to 1 cup water, pour the solution in to the pan and simmer for some time. Lastly add the half cooked cauliflower, mix with the gravy thoroughly and allow gravy to penetrate the cauliflowers, cover and cook until the cauliflowers are totally cooked. Your gobi mussalam is ready for serving.

Serving instructions

Garnish with chopped coriander leaves and melon seeds and serve piping hot with paratha or roti.