Gobi Musallam: A Perfect Vegetarian Dinner Recipe

Gobi Musallam is a vegetarian version of the famous Chicken Musallam from the Mughal Cuisine. Musallam means whole. Just as a whole chicken is cooked, so is Gobi Musallam.

The traditional whole Gobi Musallam Recipe is a roasted whole cauliflower dish and a much more popular dish in the northern part of India.

Gobi musallam is easy to prepare and eye appealing too. Mainly the whole cauliflower/gobi is first parboiled, a creamy sauce is whipped up, then parboiled gobi is well coated by the sauce and roasted in the oven.

Finally, the delicious dish is served in an exotic way.



For blanching Gobi 

  • 1 medium size Cauliflower
  • Salt to taste
  • 1 inch Cinnamon stick
  • 2-3 Cardamom Pods ची
  • 3-4 Cloves
  • 1 Black Cardamom
  • Water as required
  • ½ tsp Turmeric powder
  • ½ tsp Deggi Red chilli powder
  • 1 tbsp Ghee

For Filling

  • ½ cup Green Chutney
  • 3 tbsp Sutta flour

For Gravy

  • ¼ cup ghee
  • 1 cup Curd
  • Water as required
  • 1 tsp Coriander powder
  • 1 tsp Turmeric powder
  • 1 tsp Deggi Red chilli powder
  • ¼ tsp Asafoetida
  • Salt to taste
  • 1-2 inch Cinnamon sticks
  • 1-2 Green Cardamom Pods
  • 1-2 Cloves
  • 3 tbsp Cashew paste


Remove the outer leaves of the cauliflower and cut the extra stem in such a way that the cauliflower can sit straight at the base facing the florets upwards.

For blanching gobi

In a large sauce pot,  boil enough water along with salt and turmeric powder. Gently drop the whole head of cauliflower into the boiling water and boil.

Add cinnamon stick, cardamom pods, cloves, black cardamom, deggi red chilli powder and ghee mix well and boil for 5 minutes.  Then flip it and again boil for 5 minutes. Or alternatively, steam it till al dente.

Once it is done remove and keep it aside to cool down.

For filling 

In a mixing bowl, add green chutney, sutta flour and mix well so the  chutney gets thicken.

Stuff the prepared chutney into the gaps of cauliflower.

For Gravy 

In a bowl, add curd, water, add coriander powder, turmeric powder, deggi red chilli powder, asafoetida, salt to taste and mix well.

In a kadai, add ghee, cinnamon stick, green cardamom pods, cloves mix well. Add the curd mixture into the kadai and mix well and let the masala cook properly. Add cashew paste and mix well. Strain the gravy in a bowl. Now keep the whole cauliflower on a baking tray, pour the prepared gravy all over it and bake it in a preheated oven for 15 to 20 minutes.

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