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Gobhi Musallam - Whole Roasted Cauliflower in a creamy Makhni gravy

Srirup
Gobhi Musallam - Whole Roasted Cauliflower in creamy Makhni gravy is a perfect crowd pleaser recipe that is best served with naan or fried rice.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
10 minutes 10 minutes
Total Time 1 hour 40 minutes
Course dinner
Cuisine Indian
Servings 5 people
Calories 87 kcal

Equipment

  • pan

Ingredients
  

  • 1 Whole Cauliflower Preferably of big size

To blanch the Cauliflower

  • ¼ Tsp Haldi (Turmeric Powder)
  • ½ Tsp Red Chili Powder
  • ½ inch Dalchini (Cinnamon Stick)
  • 1 whole Badi Elaichi (Black Cardamom) broken
  • 2-3 broken Choti Elaichi (Green Cardamom) broken
  • 2-3 whole Laung (Cloves)

To make the Green Chutney

  • 1 bunch Dhaniya (Coriander Leaves) fresh
  • 2 cloves Lehsun (Garlic)
  • 1 small Tomato
  • 3-4 whole Hari Mirch (Green Chilis)
  • 1 Tsp Salt
  • 2 Tbsp Sattu or Besan Roasted Chana or Gram Flour

To make the Makhni Gravy

  • 1 Tbsp Ghee (Clarified Butter)
  • ½ inch Dalchini (Cinnamon Stick)
  • 2-3 broken Sukhi Lal mirch (Dried Red Chilis)
  • 1 Tsp Kali Mirch (Peppercorns)
  • 2-3 pods Choti Elaichi (Green Cardamom) broken
  • 2 medium-sized Onions Paste
  • 1 Tbsp Ginger Garlic Paste
  • 1 Tbsp Curd (Yogurt)
  • ¼ Tsp Haldi (Turmeric Powder)
  • ½ Tsp Lal Mirch Powder (Red Chili Powder)
  • ½ Tsp Dhaniya Powder (Ground Coriander)
  • ½ Tsp Jeera Powder (Ground Cumin)
  • 1 Tsp Garam Masala Powder
  • 1 pinch Hing (Asafoetida)
  • 1 Tsp Salt
  • ½ cup Cashews blended into a paste
  • ¼ cup Fresh Cream

Garnish

  • fresh cream
  • chopped Coriander Leaves (Dhaniya Patta)
  • Kala Til (Black Sesame Seeds)
  • Red Chili Flakes

Instructions
 

  • Bring a pot of water to boil. Chop the leaves of the Cauliflower. Poke holes in the Cauliflower and put it in the pot, root side down. Add the spices - Dalchini (Cinnamon), Badi Elaichi (Black Cardamom), Laung (Cloves), Haldi (Turmeric), Lal Mirch Powder(Red Chili Powder), and Ghee(Clarified Butter). Cover and allow it to get cooked for 3 minutes. After 3-4 minutes toss it and cover cook the other side.
    Once cooked, take the Cauliflower off the pot and keep it on a plate. Allow it to cool down to room temperature. Reserve the water for future use
  • Make the Green Chutney by blending Dhaniya (Coriander Leaves), Hari Mirch (Green Chilis), Garlic, Tomato, and salt in a grinder.
    Combine the green chutney with Sattu (roasted chana) or besan (gram flour) and keep it aside. It should be thick.
  • To make the Makhni Sauce, heat Ghee (Clarified Butter) in a pan. As the Ghee melts, throw in the dry spices - Sukhi Lal Mirch (Dried Red Chilis), Dalchini (Cinnamon), Green Cardamom (Hari Elaichi), and Peppercorns (Kali Mirch). Allow it to sizzle over low flame. Once the ghee gets flavored with the whole spices, add the Onion Paste and Ginger-Garlic Paste. Cook until the raw smell of Ginger and Garlic goes away.
  • Now, add the Curd, Haldi (Turmeric), Lal Mirch Powder (Red Chili Powder), Jeera Powder (Ground Cumin), Dhaniya Powder (Ground Coriander), Garam Masala Powder, and Hing (Asafoetida). Stir to combine and cook the spices for 2-3 minutes over medium-low heat.
  • Now, blend the Cashew Nuts in hot water and add it to your spice mix. Also, add in the fresh cream. Stir until combined and cook over low flame. Add the leftover flavored water from cooking the Gobhi (Cauliflower) and stir to make a smooth sauce. Season with salt and cover cook for 3-4 minutes over a low flame, stirring occasionally.
  • Stuff the Green Chutney in the Crevasses of the Cauliflower. Stuff it in using your fingers to allow the chutney to seep right into the Cauliflower.
  • As the sauce is cooked, use a fine-mesh sieve to sieve out the sauce in a bowl, so that what you are left with is a smooth and velvety sauce.
  • Place the cauliflower on an oven-safe plate. Pour some of the smooth Makhni Sauce over the Cauliflower and bake the Cauliflower in a preheated oven at 180C or 350F for 15-20 minutes. Once baked, get it out of the oven and allow it to cool down to room temperature.
  • Take it out on a serving plate. Decorate the Cauliflower by drizzling some cream over it. Also, sprinkle some chopped Coriander leaves, Black sesame seeds, and Red Chili flakes on top. Cut it and serve. You can serve the remaining Makhni Sauce along with the Roasted Cauliflower.

Video

Notes

  • I like to reserve some of the Makhni Sauce and I generally serve it with the Cauliflower, because in our home, we love the Gravy as well. 
  • You can serve this with Naan or Fried Rice. 
Keyword gobhi musallam