Gobhi mussalam

How to make Gobhi mussallam at home

Gobhi mussallam is an amazing recipe and you definitely need to try this. The combination of cauliflower with peas and paneer and all the spices makes this dish very special. The aroma of this dish will definitely leave you wanting more. 

Cauliflower is a cruciferous vegetable. It is not only high in fibre but also really good for your digestive health. Cauliflower is a source of many nutrients and is high in antioxidants. This recipe is for all the cauliflower lovers. Don’t you think that cauliflower is really versatile? You can make gobi manchurian, paranthe, dry vegetable, roasted cauliflower soup, cauliflower fritters, and whatnot! 

Apart from cauliflower, this recipe also includes paneer and peas as ingredients. We all are aware of the goodness of protein present in paneer. And on the other hand, peas are rich in vitamin c and many other nurturing nutrients. Therefore, this recipe is literally brimming with nutrients.

Let’s get started with the recipe!

Preparation time: 10 minutes

Cooking time: 10 minutes

Total time: 20 minutes

Serving: 3-4

Ingredients to make Gobhi mussallam

Cauliflower: 4 small

Onions: 2 (sliced)

Ginger: 1 pc

Peas: ½ cup (boiled)

Paneer: ½ cup (grated)

Curd: 1 cup

Cashews: 8 pcs (powdered)

Red chili powder: ½ tsp

Turmeric powder: ½ tsp

Salt: as per taste

Cinnamon: 1 stick

Elaichi (green): 4 small (crushed)

Cloves: 5 (powdered)

Cumin seeds: ¼ tsp

Ghee: 2-3 tablespoons

Also try out this amazing recipe of Kathal ki sabzi!

Method of preparation:

  • Firstly, wash and cut off the main stalk of cauliflower and keep in salty hot water for about 10 minutes.
  • After 10 minutes, drain the cauliflower and sauté in ghee until crisp and golden brown.
  • Furthermore, heat oil in a pan and add onion, jeera (cumin seeds) to it and fry till golden brown.
  • Moreover, add all the spices and mix well. Now, add curd and stir continuously.
  • Add peas and sautéed cauliflower to this mixture and mix well. Cook for a few minutes.
  • Lastly, switch off the flame and garnish with grated paneer and coriander leaves and serve hot!

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