Vegan Gobi Musallam Recipe | Whole Roasted Cauliflower in Makhani Gravy
Monsoon Spice
Monsoon Spice
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Ingredients

  • 15 mins Cooking Time
  • 45 mins Recipe Level
  • 5-6 people Shelf Life
  • 2-3 days Serving Suggestion
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  • Ingredients
  • 1 small Cauliflower (about a size of palm)
  • ½ tsp Haldi/Turmeric Powder
  • 1 tsp Salt
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  • For Makhani Gravy
  • 1 large or 1 cup Onion, peeled and roughly chopped
  • 3 medium Tomatoes, roughly chopped
  • 3-4 large cloves of Garlic, peeled and sliced
  • 1 inch Ginger, peeled and chopped
  • 1 cup thick Coconut Milk (fresh or from a tin/can)
  • 10 – 12 whole Cashew Nuts
  • 1 tsp Sugar
  • Salt to taste
  • 1 tbsp Oil
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  • Spices Used for Makhani Gravy
  • 1 inch Cinnamon Stick
  • 1-2 Bay Leaves
  • 5-6 Green Cardamoms
  • 4-5 Cloves 1 small Star Anise
  • 1 tsp Jeera/Cumin Seeds
  • 1 tsp Saunf/Fennel Seeds
  • 1 tbsp Dhania/Coriander Seeds
  • 3-4 Dry Red Chillies (I used a combination of Kashmiri Chillies and the spicy ones)
  • 1 tbsp Kasuri Methi/Dry Fenugreek Leaves
  • ½ tsp Haldi/Turmeric Powder
  • ¼ tsp Hing/Asafoetida (Optional, but recommended)
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  • For Garnishing
  • 1-2 tbsp Coriander Leaves, finely chopped
  • 1 small Onion, peeled and sliced into rings

Instructions

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