Traditional Whole Gobi Musallam Recipe by Archana’s Kitchen

Traditional Whole Gobi Musallam Recipe by Archana’s Kitchen

  • To get ready Regular Entire Gobi Musallam Recipe, remove any outer leaves from the cauliflower head. Then put the cauliflower on a plate experiencing the stem upwards. Making use of a knife, slash the added stem in these kinds of a way that cauliflower can sit straight at base struggling with the florets upwards.

  • Soak the cashews in drinking water.

  • Prep other veggies and ingredients as properly.

  • In a pan boil sufficient water along with salt and turmeric powder. Gently drop the full head cauliflower (head dealing with upwards) in the boiling drinking water and boil for 5 minutes. Then flip it (head struggling with downwards) and again boil for 5 minutes. Or alternatively, steam it till al dente.

  • Strain the cauliflower and retain apart.

  • In one more pan, heat oil on medium warmth. Increase the coarsely chopped onion, garlic, ginger and sauté for 5 minutes until onion turns transparent.

  • Up coming add coarsely chopped tomato and all spice powder except kasoori methi. Prepare dinner till tomato turns soft.

  • Switch off the heat and permit the masala mixture great fully.

  • Then blend the cooled masala mixture together with soaked cashews until clean paste in a blender.

  • Pour this paste into the similar pan and cook once more on medium warmth for 5-10 minutes.

  • Incorporate minimal h2o if the sauce will get also thick. Now increase kasoori methi, stir properly and cook for a further 5 minutes.

  • In the in the meantime, preheat oven to 200 deg C.Place the cauliflower (head going through upwards) in a baking dish and pour the masala about the cauliflower and ensure that the full cauliflower is nicely coated. Bake for 30 minutes and by the time the cauliflower begins to brown.

  • Garnish with coriander leaves, slice Conventional Full Gobi Musallam Recipe and serve along with naans or phulkas.