Gobi Musallam Recipe Kit Recipe

Indian cuisine · 429 calories

Gobi Musallam Recipe Kit recipe

About this recipe

Experience the rich and aromatic flavors of Indian cuisine with our Gobi Musallam Recipe Kit. This kit features a whole cauliflower marinated in a blend of creamy yogurt and traditional spices like turmeric, garam masala, coriander, and red chili powder, then cooked to perfection in a savory tomato-onion gravy. The dish is finished with a touch of cream, roasted cashews, and a hint of cinnamon, creating a delightful mix of textures and bold flavors. Perfect for spice lovers and comfort food cravings, this recipe is easy to prepare with our step-by-step instructions and makes for a satisfying meal that’s both gluten-free and garden fresh. Whether you’re cooking for family or treating yourself, the Gobi Musallam Recipe Kit brings the authentic taste of Indian cuisine straight to your table. Order now on the AnyFeast website or app and enjoy stress-free cooking with AnyFeast — your trusted partner for delicious, wholesome meals.

Ingredients

  • loose Ginger
  • 500 g Onion
  • 1 head Cauliflower
  • 250 gm Green Garlic
  • 400g Baby Roma Tomatoes
  • - Milky Mist Skyr Plain Yogurt
  • 100G Cashews
  • 500 ml Groundnut Oil
  • 200 g Table Salt
  • 50g Everest Garam Masala
  • - Coriander Powder
  • 100 g Jeera
  • 20 g Turmeric Powder
  • - Red Chilli Powder

Instructions

  1. 1. Remove the stem and leaves of the cauliflower and carefully submerge it in boiling salted water for about 5 minutes, then drain and set aside.
  2. 2. In a large bowl, mix the yogurt with turmeric powder, cumin seeds, garam masala, coriander powder, chili powder, and salt to create a spicy yogurt marinade.
  3. 3. Finely chop the onions, ginger, and green garlic. Heat the groundnut oil in a large pot and sauté the onion, ginger, and green garlic until golden brown.
  4. 4. Add the baby roma tomatoes to the pot and cook until they're soft, then blend this mixture into a smooth paste.
  5. 5. Combine the tomato-onion paste with the yogurt marinade and coat the blanched cauliflower thoroughly with this mixture.
  6. 6. Place the marinated cauliflower in the pot and cover it. Let it cook on low heat, basting occasionally, until the cauliflower is tender and infused with flavors.
  7. 7. In a small pan, lightly roast the cashews and add the coconut powder. Sprinkle this mixture on top of the cooked cauliflower.
  8. 8. Garnish with chopped coriander leaves and serve hot.