Ingredients for Gobhi Cauliflower Musallam
- 1 medium head cauliflower, cut into florets
- Onion
- Ginger Paste
- Garlic Paste
- 1 cup tomato puree
- Red Chili Powder
- 1 teaspoon garam masala powder
- Coriander Powder
- Turmeric Powder
- 1 teaspoon cumin powder
- 2 tablespoons vegetable oil
- Salt to taste
- Fresh cilantro, chopped (for garnish)
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How to Make Gobhi Cauliflower Musallam
- Cut the cauliflower into florets and set aside.
- In a large pot, bring salted water to a boil. Add the cauliflower florets and 1 teaspoon of turmeric powder. Boil until the cauliflower is partially cooked (about 5-7 minutes). Drain and set aside.
- Heat 2 tablespoons of vegetable oil in a large skillet or pan over medium heat.
- Add the chopped onions and sauté until golden brown, about 5-7 minutes.
- Add the ginger-garlic paste, cumin powder, coriander powder, 1 teaspoon turmeric powder, garam masala powder, and salt. Stir well.
- Cook for about half a minute, stirring continuously, until fragrant.
- Add the tomato puree and cook, stirring occasionally, until the oil separates from the masala (about 8-10 minutes).
- Gently add the partially boiled cauliflower florets to the masala.
- Reduce heat to low, cover the pan, and cook for 10 minutes, allowing the cauliflower to steam and absorb the flavors.
- Garnish with fresh cilantro and serve hot with rotis or naan bread.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
32g
Fat
1g
Carbs
6g