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Gobi Musallam (Sabut Gobi)

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Contributed by:
Anupriya Sinha
Anupriya Sinha, Housewife
Chennai

Gobi Musallam (Sabut Gobi)

Ingredients

Cauliflower (Phoolgobi) - 2 medium (4"diameter)
Oil (Mustard oil or any white oil) - 3 tbsp
Cumin seeds - 1/2 tsp
Salt - 1 tsp (while boiling cauliflower) and as per taste (for the gravy)
Sugar - 1/2 tsp
Turmeric powder - 1 tsp
Bay leaf - 1-2 nos
Onion - 2 large (finely chopped or grated)
Tomato - 2 large (pureed or ground into a fine paste)
Ginger-garlic paste - 1 and 1/2 tbsp to 2 tbsp as desired
Red chilli powder - 1 tsp or as desired
Coriander powder - 1 tsp
Cumin powder - 1 tsp
Cinnamon powder - 3/4 tsp
Green cardamom powder - 1/2 tsp
Cloves powder - 1/2 tsp
Green chilli (slit) - 1-2 (optional)
Coriander leaves (finely chopped) - few sprigs (optional)
Fresh cream - 1 and 1/2 tbsp
Water - 1 to 1 and 1/2 cup (approx.)

Method of Preparation

1. Remove the leaves, stem and make slits in the bottom of the cauliflowers
    (to allow salt and spices to get absorbed).
2. Wash thoroughly and boil the cauliflowers in water mixed with salt and 1/2 tsp
    turmeric powder, for 2-3 minutes.
3. Drain and keep aside on a sieve, so that water is almost completely drained out.
4. Heat 1 tbsp oil in a large kadai and fry the cauliflowers one by one on high heat.
    Keep turning the cauliflowers so that they get uniformly fried on all sides.
5. Fry till light brown, take out and keep aside.
6. Pour the remaining oil in the kadai and heat.
7. Add cumin seeds and bay leaf, and let the cumin seeds crackle.
8. Add onion and saute till light brown.
9. Add ginger-garlic paste and saute for 1 minute.
10. Add tomato puree, salt, turmeric powder, chilli powder, coriander powder
     and cumin powder. Saute till moisture is absorbed.
11. Add 1 tbsp water and stir till moisture is absorbed again and oil separates.
12. Add sugar and stir for 30 seconds.
13. Add enough water to make gravy (1 cup or as desired) and bring it to boil.
14. Add cinnamon, cardamom and clove powders and mix.
15. Add the fried cauliflowers and cover them with the gravy.
16. Cover and cook on medium to low heat, till the cauliflowers are done. Keep turning
     them upside down and covering them with the gravy, intermittently.
17. Adjust the cosistency of the gravy as desired, by adding or evaporating water.
18. Add 1 tbsp cream to the gravy and mix lightly, taking care not to break the cauliflowers.
19. Carefully take out the cauliflowers in a flat serving dish and pour gravy on top.
20. Garnish with the remaining cream. Add chopped coriander leaves and
     slit green chillies if desired.

Notes & Tips

1. The selection of cauliflower is very important for this dish. The florets should be densely packed in this case.

2. The duration of boiling can be altered depending on the quality of the cauliflower. It should not get cooked while boiling, otherwise handling it through the frying and transferring processes will be difficult and it may break. We want the cauliflower to retain its shape till end.

3. The cream can be replaced with 1 tbsp of ghee, if you want red coloured gravy instead of golden.