Gobi Musallam Recipe Kit Recipe

About this recipe

Elevate your culinary skills with our Gobi Musallam Recipe Kit, a rich and flavorful dish that transforms cauliflower into a gourmet centerpiece. This kit guides you through creating a creamy tomato-cashew sauce infused with aromatic spices like turmeric, chili, and garam masala, perfectly coating the tender steamed cauliflower. Baked to perfection, this dish is a delightful blend of textures and flavors, ideal for special occasions or a hearty vegetarian meal. Serve it with rice or naan for a complete dining experience. Order your Gobi Musallam Recipe Kit now on the AnyFeast website or app and bring restaurant-quality cuisine to your kitchen! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• - Rajah Jeera Whole Cumin Seeds
• 100 G East End Ground Coriander
• 500 G Fresh Vine Tomato 500g
• 1 Kg Red Onion 1kg
• 500G Fresh Cauliflower - Approx 500G - 650G
• 200G East End Desiccated Coconut
• 65G Natoora Root Ginger
• NaN Tilda Long Grain Rice
• 450G Rachel'S Organic Low Fat Greek Style Natural Yogurt
• 100 G Saras Turmeric Haldi Powder
• 500 Ml Groundnut Oil 500ml
• 600G Ginni'S Roasted And Salted Cashew Nuts 600g
• - Marnoto Hand Harvest Fine Sea Salt
• 190G Natco Garlic & Ginger Paste, 190G
• 100G Natco Kashmiri Chilli Powder, 100G
• 100G East End Garam Masala Powder

Instructions

1. 1. Preheat the oven to 200°C (392°F) and soak desiccated coconut in warm water for about 15 minutes.
2. 2. Trim the leaves from the ginger and cut out the core to keep the head intact. Steam the ginger for 5-7 minutes until slightly tender.
3. 3. In a blender, add 500g fresh vine tomatoes, soaked desiccated coconut, two tablespoons of ginger garlic paste, and blend until smooth.
4. 4. Heat 3 tablespoons of cooking oil in a pan and add one teaspoon of whole cumin seeds. Once they splutter, add 1 kg of finely chopped red onions and sauté until golden brown.
5. 5. Add the tomato-coconut puree to the pan along with 1 teaspoon of turmeric powder, 2 teaspoons of Kashmiri chilli powder, 2 teaspoons of ground coriander, and 2 teaspoons of garam masala. Stir well and cook for 10-12 minutes until oil separates from the sauce.
6. 6. Season the sauce with fine sea salt to taste and stir in 180ml of yogurt. Let the sauce simmer for another 5 minutes. Note: The yogurt is used to enhance the depth of flavor in the sauce.
7. 7. Place the steamed ginger in a baking dish and generously coat it with the prepared sauce, ensuring it is fully covered.
8. 8. Bake the ginger in the preheated oven for about 30-35 minutes, basting with more sauce midway, until the ginger is fully cooked and has absorbed the flavors.
9. 9. Garnish with freshly chopped coriander leaves before serving. Enjoy your Gobi Musallam with rice or naan.