Tandoori Gobhi Musallam

A laborious dish to prepare but the end result is absolutely stunningly delicious. This is a Sanjeev Kapoor exclusive recipe.

New Update
Tandoori Gobhi Musallam

Main Ingredients Cauliflower, Hung yogurt
Cuisine Indian
Course Main Course Vegetarian
Prep Time 51-60 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Tandoori Gobhi Musallam

  • 400 grams Cauliflower blanched in salted water
  • 1 cup Hung yogurt
  • to taste Salt
  • 2 tablespoons Ginger-garlic paste
  • 4 tablespoons Oil
  • 2 tablespoons Gram flour (besan) roasted with carom seeds
  • 1 tablespoon Red chilli powder
  • 1 teaspoon Garam masala powder
  • 1 teaspoon Turmeric powder
  • ½ teaspoon Dried fenugreek leaves (kasoori methi)
  • 1 medium Onion sliced
  • 1 teaspoon Coriander powder
  • 1 tablespoon Mussallam masala
  • 2 cups Thick yogurt
  • ½ cup Cashewnuts melon seed paste
  • ½ cup Browned onion paste
  • 1 tablespoon Garlic minced
  • 1 medium Tomato diced
  • ½ medium Green capsicum diced
  • 1 medium Onion diced and layers separated
  • 1 tablespoon Kadai masala
  • ½ cup Fresh coriander leaves chopped
  • 1 Silver warq sheet


  1. Take hung yogurt in a large mixing bowl. Add salt, 1 teaspoon ginger-garlic paste and mix well.
  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.
  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.
  4. Preheat oven to 180° C. Line a baking tray with aluminium foil and grease it.
  5. Place the cauliflower on it and place the tray in the preheated oven. Grill for 20 minutes.
  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.
  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.
  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.
  9. Strain the mixture into another bowl to get a smooth gravy. Set it aside.
  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.
  11. Switch off the heat, add coriander leaves and mix well.
  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.