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Traditional Whole Gobi Musallam Recipe

  • To put together Traditional Whole Gobi Musallam Recipe, take away any outer leaves from the cauliflower head. Then put the cauliflower on a plate going through the stem upwards. Using a knife, lower the additional stem in such a approach that cauliflower can sit straight at base going through the florets upwards.

  • Soak the cashews in water.

  • Prep different veggies and components as properly.

  • In a pan boil sufficient water together with salt and turmeric powder. Gently drop the entire head cauliflower (head going through upwards) within the boiling water and boil for five minutes. Then flip it (head going through downwards) and once more boil for five minutes. Or alternatively, steam it until al dente.

  • Strain the cauliflower and maintain apart.

  • In one other pan, warmth oil on medium warmth. Add the coarsely chopped onion, garlic, ginger and sauté for five minutes until onion turns clear.

  • Next add coarsely chopped tomato and all spice powder besides kasoori methi. Cook till tomato turns delicate.

  • Turn off the warmth and let the masala combination cool fully.

  • Then mix the cooled masala combination together with soaked cashews till clean paste in a blender.

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

  • Add little water if the sauce will get too thick. Now add kasoori methi, stir properly and cook dinner for an additional 5 minutes.

  • In the in the meantime, preheat oven to 200 deg C.Put the cauliflower (head going through upwards) in a baking dish and pour the masala over the cauliflower and make sure that the entire cauliflower is properly coated. Bake for half-hour and by the point the cauliflower begins to brown.

  • Garnish with coriander leaves, slice Traditional Whole Gobi Musallam Recipe and serve together with naans or phulkas.

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