Gobi Musallam

Recipe By: Chef Jaswant Singh, Select Group

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  • 20 ml fresh milk
  • 5 strands saffron
  • 90gms desi ghee
  • 500gms cauliflower trimmed
  • 100 gm onion sliced
  • 45 gm ginger garlic paste (35 % garlic, 65 % ginger)
  • 500 ml yoghurt
  • 10gms ground garam masala
  • 10gms coriander powder
  • 5 gm chili powder
  • Salt to taste
  • 10 gm sugar
  • Almond flakes to garnish


  • Warm milk in a pan add saffron stands and leave to infuse.
  • In pan heat ghee over medium heat, Add the whole cauliflower and fry until brown on all sides. Remove from the pan, place on a plate to drain and set aside.
  • In ghee which is left in the pan, fry the sliced onion until golden brown.
  • Remove the onion to a bowl to drain. Grind the onion to paste with a little yoghurt
  • Stir the onion, garlic, and ginger pastes in to the yoghurt, then add powdered masala.
  • Place the whole cauliflower base down In a deep cast iron casserole dish pour the yoghurt marinade over the cauliflower, then cover loosely the foil paper and leave for 15 minutes.
  • Place dish in medium heat to cook the cauliflower, lift paper and baste with cauliflower with yoghurt sauce. Cook for about 30 to 40 minutes. The cauliflower is cooked when a skewer goes in easily with only a slight resistance.
  • Place the cauliflower whole on a serving plate or dish, then garnish with almond flakes.

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