Gobi Musallam Recipe (Spicy Cauliflower Creamy Gravy)

Step 1: To begin making the Gobi Musallam Recipe, we will first steam the cauliflower florets

Step 2: You can use the steamer or the pressure cooker method

Step 3: Make sure you steam until it is firm and not soft

Step 4: Make a paste of the onion, garlic and ginger and keep this aside

Step 5: Make a puree of the tomatoes, and keep this aside

Step 6: Into a heavy bottomed pan; heat a tablespoon of oil

Step 7: Add in the onion garlic ginger paste and sauté the mixture on low to medium heat until the raw smell goes away

Step 8: The color of the mixture will also change to a pale brown

Step 9: To the above mixture; add in turmeric powder, coriander powder, garam masala powder and red chili powder

Step 10: Stir-fry it along with the onion paste and you get the aromas from the masala

Step 11: This takes about a minute

Step 12: Next add in the tomato puree, the cauliflower florets and give the mixture a good stir

Step 13: Add in the salt to taste and adjust the remaining spices to suit your taste

Step 14: Cover the pan, turn the heat to low and simmer the musallam for about 5 minutes

Step 15: This helps in building the gravy and makes the cauliflower get well coated with the masala

Step 16: Finally,stir in the cream and chopped coriander leaves

Step 17: Serve the Gobi Musallam along with phulka’s to enjoy your Sunday lunch meal