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Gobi Musallam
[Sabut Gobi]


Contributed by:
Mridula Shrivastava
Mridula Shrivastava, Housewife

Gobi Musallam


Phool Gobi (cauliflower) - 1 (small)
Onion - 2 (chopped)
Tomato - 2 (chopped)
Shelled Peas (matar) - 1/2 cup
Dhaniya Patti - 1/2 cup (chopped)
Ginger Paste - 1 tsp
Garlic Paste - 1/2 tsp
Garam Masala Powder - 1 tsp
Lawang (cloves) - 3
Chhoti Ilaichi (green cardamom) - 3
Haldi - 1/2 tsp
Red Chilli Powder - 1/2 tsp
Green Chilli - 2 (slit)
Oil - 6 tbsp
Ghee - 1 tbsp
Salt to Taste

Method of Preparation

1. Clean and wash gobi. Blanch with haldi and salt.
2. Remove gobi from water and fry to golden brown in 4 tbsp oil.
3. Heat 2 tbsp oil with 1 tbsp ghee in a kadahi.
4. Add lawang, ilaichi and onion, and fry till onion turns transparent.
5. Add ginger and garlic pastes, and fry for 2 minutes.
6. Add tomato, peas, garam masala powder, salt and red chilli powder.
7. Mix well and add fried gobi. Mix.
8. Sprinkle some water and pressure cook on low heat.
9. Decorate wirh dhaniya patti, green chilli and tomato slice. It is ready to serve.

Notes & Tips