(Please note that the Olive oil in the picture was added to make the picture look more presentable. In real, you will not have so much oil. I have also presented only a small portion of the dish in the picture with just 3 florets)
I have now decided that I will at least post 2 or more recipes in a week in my blog. This morning I have been thinking of making something new & different. I had heard about this dish "Gobhi Mussallam" for the first time a month ago, when my friend mentioned about it. She said it was made during Diwali & other occasions at her home. That is when I started my research for this recipe. Finally I found one which I felt could be good. Well traditionally the whole Cauliflower is baked/tandoored & added into the masala. I decided to cut mine into big florets & add them. Somehow I am not very comfortable to have a big vegetable:) Upon checking the Mussalam recipe, I felt it was very similar to the regular masala recipe. That is why I tweaked in the recipe to make it more tastier. This turned out super delicious & a must must try recipe. My hubby kept licking his fingers... This is how I made it.
Serves: 3 - 4 people
Making time: 1 hour
Preparation time: 10 mins
- 1 Medium Cauliflower cut into big flowers
- 3/4th cup Chenna (Soft cottage cheese)
- 2 tbspn of olive oil for baking cauliflower
- 1 Tspn Chili Powder
- 1 cup organic Tomato puree
- 1 Tspn Coriander powder
- 1/4 Tspn Turmeric power
- 1 Tspn Cumin powder
- 1/4 Tspn Cumin seeds
- 1 Tspn Ginger Garlic paste
- 1 medium Onion (Around 2 cups roughly chopped)
- 2 Tsp Kasoori Methi
- 3 Tbspn Greek Yogurt
- 1/2 tspn cardamom powder
- 4 Tbsp olive Oil
- Curdled milk (Chenna) from 1 Ltr whole Milk
- Salt as per taste
- Make a marinade with cottage cheese, cardamom powder, kasoori methi & salt. Stuff the washed Cauliflower florets with this marinade. Make sure it is well coated.
- Pre heat the oven to 380 degrees & bake the stuffed cauliflower for about 15- 20 mins. Make sure you sprinkle some olive oil on top of the cauliflower. Once they are cooked set it aside.
- Grind onions along with ginger & garlic to a fine paste.
- In a heavy bottom deep pan add oil. Once its hot add cumin seeds & ground onion paste. Cook this for about 6 to 8 minutes until it starts to stick & fat separates . Make sure you keep sautéing in between.
- Now add in the tomato puree, cumin, coriander, turmeric, chili powder, salt & cook it on medium flame for about 5 to 7 minutes. Keep stirring in between.
- Now add in 2 cups of water, cover the lid & cook this on medium flame for about 10 - 15 mins or until fat separation & all the raw smell goes off. Make sure you sauté in between.
- Now add in 3 tbspn of greek yogurt & mix well. Now the Mussalam gravy is ready.
- Add in the baked cauliflower in the gravy. Either mix it with gravy or just place it on top of the gravy.
- If you feel the gravy is very thick add in some more water. I made mine thick, as I was having them with Rotis.
How to make Chenna:
- 1 Ltr whole Milk
- 1 juice of a lemon
- 1/4 cup of water
Direction: Bring the milk to rolling boil. Into the 1/4 cup of water squeeze in the lemon juice & add this to the milk. Let the milk keep boiling for another minute on low flame. This process will curdle the milk better. Now turn off the flame & drain off the water on a muslin/ cheese cloth. keep this under running water for few seconds so that the tanginess from lemon goes off. Once the water is drained off , which takes about 10 mins, the Chenna will be ready to use. Since its fresh it tastes really creamy & tasty. You can also make this ahead of time & store it in the refrigerator
Here is the step by step picture to show how to bake the Cauliflower & make the gravy