How to make Tandoori Gobhi Musallam -

A laborious dish to prepare but the end result is absolutely stunningly delicious.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cauliflower (फूलगोभी), Hung yogurt (हंग कर्ड / दही का चक्का )

Cuisine : Indian

Course : Main Course Vegetarian

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For more recipes related to Tandoori Gobhi Musallam checkout Gobhi Kasoori, Cauliflower Manchurian, Achari Gobhi, Cauliflower And Potato Sukke . You can also find more Main Course Vegetarian recipes like Red Hot Potatoes, Paneer Bhurji Lasagna, Aviyal, Enchiladas.

Tandoori Gobhi Musallam

Tandoori Gobhi Musallam Recipe Card

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Hindi: phool gobhi
Till a few years ago, cauliflower used to be a vegetable that is only available during winter but of late cauliflower is available year around especially in big cities. Referred to as the aristocrat of the cabbage family, the flowers are also eaten raw at times. While buying, look for fresh cauliflowers with compact white heads and green fresh looking leaves. Avoid and reject any loose or spread out heads – they are a sure sign of over maturity.

Prep Time : 51-60 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Tandoori Gobhi Musallam Recipe

  • Cauliflower blanched in salted water 400 grams

  • Hung yogurt 1 cup

  • Salt to taste

  • Ginger-garlic paste 2 tablespoons

  • Oil 4 tablespoons

  • Gram flour (besan) roasted with carom seeds 2 tablespoons

  • Red chilli powder 1 tablespoon

  • Garam masala powder 1 teaspoon

  • Turmeric powder 1 teaspoon

  • Dried fenugreek leaves (kasoori methi) ½ teaspoon

  • Onion sliced 1 medium

  • Coriander powder 1 teaspoon

  • Mussallam masala 1 tablespoon

  • Thick yogurt 2 cups

  • Cashewnuts melon seed paste ½ cup

  • Browned onion paste ½ cup

  • Garlic minced 1 tablespoon

  • Tomato diced 1 medium

  • Green capsicum diced ½ medium

  • Onion diced and layers separated 1 medium

  • Kadai masala 1 tablespoon

  • Fresh coriander leaves chopped ½ cup

  • Silver warq sheet 1

Method

Step 1

Take hung yogurt in a large mixing bowl. Add salt, 1 teaspoon ginger-garlic paste and mix well.

Step 2

Heat 1 tablespoon oil in a shallow non-stick pan. Add roasted gram flour, 1 teaspoon red chilli powder, ½ teaspoon garam masala powder, ½ teaspoon turmeric powder and dried fenugreek leaves, mix well and saute till fragrant.

Step 3

Add this to the hung yogurt and mix well. Adjust salt. Apply this mixture all over the blanched cauliflower. Keep the bowl in the refrigerator for ½ hour to marinate.

Step 4

Preheat oven to 180° C. Line a baking tray with aluminium foil and grease it.

Step 5

Place the cauliflower on it and place the tray in the preheated oven. Grill for 20 minutes.

Step 6

To make the gravy heat 2 tablespoons oil in a non-stick kadai, add sliced onion and saute till golden brown. Add the remaining ginger-garlic paste and continue to saute. Add salt, remaining chilli powder, remaining turmeric powder, coriander powder and musssallam masala. Mix well and saute till fragrant.

Step 7

Add yogurt and mix well. Continue to saute till oil begins to separate. Reduce heat, add cashewnuts-melon seed paste and mix well. Continue to saute, for about 2 minutes. Add 1 cup water, mix well and cook for about 10 minutes.

Step 8

Add browned onion-yogurt paste and mix well and continue to cook, stirring continuously, for 5-6 minutes more. Take care that the mixture does not get burnt.

Step 9

Strain the mixture into another bowl to get a smooth gravy. Set it aside.

Step 10

Heat 1 tablespoon oil in another non-stick pan, add minced garlic, tomato, green capsicum, diced onion and saute lightly. Add kadai masala and mix well and saute. Add salt and mix. Add the strained gravy and mix. Cook further for about 2-3 minutes on low heat.

Step 11

Switch off the heat, add coriander leaves and mix well.

Step 12

Keep the grilled cauliflower on a serving platter. Slit it open cross-wise without cutting through. Pour the gravy on it, decorate it with silver warq and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.