Gobi Musallam Recipe (Spicy Cauliflower Creamy Gravy)
A vegetarian Awadhi recipe with cauliflower (gobi) - cut into florets, onion, inch ginger. Ready in 1h, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
17 steps- 1
To begin making the Gobi Musallam Recipe, we will first steam the cauliflower florets
cauliflower (gobi) - cut into florets(1) - 2
You can use the steamer or the pressure cooker method
- 3
Make sure you steam until it is firm and not soft
- 4
Make a paste of the onion, garlic and ginger and keep this aside
onion(1)inch ginger(1)cloves garlic(3) - 5
Make a puree of the tomatoes, and keep this aside
tomatoes - made into a puree(3) - 6
Into a heavy bottomed pan; heat a tablespoon of oil
cauliflower (gobi) - cut into florets(1)tomatoes - made into a puree(3) - 7
Add in the onion garlic ginger paste and sauté the mixture on low to medium heat until the raw smell goes away
onion(1)inch ginger(1)cloves garlic(3) - 8
The color of the mixture will also change to a pale brown
- 9
To the above mixture; add in turmeric powder, coriander powder, garam masala powder and red chili powder
turmeric powder (haldi)(1 teaspoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1 teaspoon)red chilli powder(1/2 teaspoon)sprig coriander (dhania) leaves - chopped(2) - 10
Stir-fry it along with the onion paste and you get the aromas from the masala
onion(1)garam masala powder(1 teaspoon) - 11
This takes about a minute
- 12
Next add in the tomato puree, the cauliflower florets and give the mixture a good stir
cauliflower (gobi) - cut into florets(1)tomatoes - made into a puree(3) - 13
Add in the salt to taste and adjust the remaining spices to suit your taste
salt - to taste - 14
Cover the pan, turn the heat to low and simmer the musallam for about 5 minutes
- 15
This helps in building the gravy and makes the cauliflower get well coated with the masala
cauliflower (gobi) - cut into florets(1)garam masala powder(1 teaspoon) - 16
Finally,stir in the cream and chopped coriander leaves
coriander powder (dhania)(1 teaspoon)sprig coriander (dhania) leaves - chopped(2)fresh cream(1/4 cup) - 17
Serve the Gobi Musallam along with phulka’s to enjoy your Sunday lunch meal
Rate this recipe
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Gobi Musallam Recipe (Spicy Cauliflower Creamy Gravy)
A vegetarian Awadhi recipe with cauliflower (gobi) - cut into florets, onion, inch ginger. Ready in 1h, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
17 steps- 1
To begin making the Gobi Musallam Recipe, we will first steam the cauliflower florets
cauliflower (gobi) - cut into florets(1) - 2
You can use the steamer or the pressure cooker method
- 3
Make sure you steam until it is firm and not soft
- 4
Make a paste of the onion, garlic and ginger and keep this aside
onion(1)inch ginger(1)cloves garlic(3) - 5
Make a puree of the tomatoes, and keep this aside
tomatoes - made into a puree(3) - 6
Into a heavy bottomed pan; heat a tablespoon of oil
cauliflower (gobi) - cut into florets(1)tomatoes - made into a puree(3) - 7
Add in the onion garlic ginger paste and sauté the mixture on low to medium heat until the raw smell goes away
onion(1)inch ginger(1)cloves garlic(3) - 8
The color of the mixture will also change to a pale brown
- 9
To the above mixture; add in turmeric powder, coriander powder, garam masala powder and red chili powder
turmeric powder (haldi)(1 teaspoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1 teaspoon)red chilli powder(1/2 teaspoon)sprig coriander (dhania) leaves - chopped(2) - 10
Stir-fry it along with the onion paste and you get the aromas from the masala
onion(1)garam masala powder(1 teaspoon) - 11
This takes about a minute
- 12
Next add in the tomato puree, the cauliflower florets and give the mixture a good stir
cauliflower (gobi) - cut into florets(1)tomatoes - made into a puree(3) - 13
Add in the salt to taste and adjust the remaining spices to suit your taste
salt - to taste - 14
Cover the pan, turn the heat to low and simmer the musallam for about 5 minutes
- 15
This helps in building the gravy and makes the cauliflower get well coated with the masala
cauliflower (gobi) - cut into florets(1)garam masala powder(1 teaspoon) - 16
Finally,stir in the cream and chopped coriander leaves
coriander powder (dhania)(1 teaspoon)sprig coriander (dhania) leaves - chopped(2)fresh cream(1/4 cup) - 17
Serve the Gobi Musallam along with phulka’s to enjoy your Sunday lunch meal
Rate this recipe
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