Gobi Musallam, a crown jewel of Awadhi cuisine, can be intimidating for new cooks. But fear not! With Jyoti Foods spices and this easy-to-follow recipe, you can create a restaurant-worthy Gobi Musallam in your own kitchen.
Ingredients:
- 1 medium cauliflower head
- 1/4 cup yogurt
- 1 tbsp lemon juice
- 2 tbsp vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 bay leaf (Tej Patta)
- 2 Jyoti Foods Cloves /Laung (Laal Pari)
- 2-3 Jyoti Foods Green cardamom / Chhoti ElaichiΒ (8mm)
- 1 black cardamom (Badi Elaichi) (optional)
- 1 tsp Jyoti Foods Roasted cumin /Bhuna jeera powder
- 1/2 tsp Jyoti Foods Coriander / Dhaniya powder
- 1/2 tsp Jyoti Foods Red chili / Lal mirch powder
- 1/2 tsp Jyoti Foods Turmeric / Haldi powder
- 1/4 tsp Jyoti Foods Garam masala Β (optional)
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
Marinate:
- Wash the cauliflower and remove the outer leaves. Trim the stem so the cauliflower sits upright. Using a sharp knife, carefully make shallow slits all over the cauliflower without breaking it apart.
- In a bowl, whisk together yogurt, lemon juice, and a pinch of salt. Gently massage the marinade into the cauliflower florets and slits, ensuring it coats the entire surface. Set aside for 30 minutes.
Gravy:
- Heat oil in a pan or pressure cooker on medium heat. Add the bay leaf, green cardamom and black cardamom (if using). Let them splutter for a few seconds.
- Add the chopped onion and fry until translucent, around 5 minutes.
- Add the ginger and garlic and cook for another minute, until fragrant.
- Add the Jyoti Foods roasted cumin powder, coriander powder, red chili powder, and turmeric powder. Stir fry for a minute, allowing the raw aroma of the spices to vanish.
- Pour in 1 cup of water and bring it to a simmer. Scrape up any browned bits from the bottom of the pan.
Cooking the Cauliflower:
- Gently place the marinated cauliflower in the simmering gravy. Be careful not to break the florets.
- Cover the pan and cook for 15-20 minutes on medium heat, or until the cauliflower is tender but not mushy. You can check by inserting a knife through the thickest part of the stem - it should pierce easily.
- (Optional) If using a pressure cooker, cook for 5-7 whistles on medium heat and then let the pressure release naturally for 10 minutes before uncovering.
- Once cooked, remove the cauliflower from the gravy and set it aside.
Finishing Touches:
- Increase the heat to medium-high and simmer the gravy for a few minutes, allowing it to thicken slightly. Season with salt to taste.
- (Optional) For a richer gravy, add a dollop of cashew paste or cream and simmer for another minute.
- Gently place the cooked cauliflower back into the thickened gravy. Sprinkle with garam masala powder (optional) and chopped fresh coriander leaves.
Tips:
- Ensure the cauliflower is not overcooked, as it should retain its shape and not become mushy.
- Adjust the spice level by using less or more red chili powder.
- Serve hot with roti, paratha, naan or jeera rice for a complete and satisfying meal.
Jyoti Foods spices make creating this Gobi Musallam recipe a breeze. So, impress your family and friends with your culinary skills and enjoy the delicious flavours of this classic Indian dish!