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Whole Cauliflower (Gobhi) Mussalum / Tikka Masala

Serving: 4-5

Preparation time: 10 minutes.
Frying cauliflower time: 15 minutes.
Frying masala time: 10-12 minutes.
Cooking time: 6-7 minutes.
Total time: 44 minutes.

We had been in Japan for two and half years; after returning to home it was most pleasurable feeling home sweet home, India.

In my opinion India is the paradise of vegetables and vegetarians.

Varieties of fresh vegetables are available in every nuke and corner.

It is the season of cauliflower I am going to throwback an excellent recipe “Whole Cauliflower (Gobhi) Mussalum / Tikka Masala”

Gobhi Mussallam is a spectacular North Indian dish known for its aromatic and rich flavours.

The humble cauliflower recipe for festive centrepiece. Whole cauliflower is blanched first and then marinated in a creamy, spicy mixture of yogurt, ginger-garlic paste, and various spices like turmeric, red chilli and garam masala powder.

After marinating, the cauliflower is roasted/ frying until it’s beautifully golden and tender.

Gobhi Mussallam is a celebration of flavours and is typically enjoyed during special occasions, paired with Naan or Rice.

: To Marinate:

Cauliflower: 1 no. (Medium size)
Yogurt/Curd: 50 gm
Ginger: 1”piece
Chilli powder: ½ teaspoon
Coriander powder: 1 teaspoon
Turmeric powder: ¼ teaspoon
Salt: 1 teaspoon
Garam masala powder: ¼ teaspoon
Chat Masala: ½ teaspoon
Cooking oil/Olive oil: 1 tablespoon

For curry:

Onion: 1 no (medium)
Tomato: 2 no (medium)
Ginger: 1”piece
Chilli powder: ½ teaspoon
Coriander powder: 1 teaspoon
Turmeric powder: ½ teaspoon
Salt: 1 teaspoon
Garam masala powder: half teaspoon
Cumin seed: ½ teaspoon
Cooking oil/Olive oil: 5-6 tablespoon

Preparation:

Wash the cauliflower and pat dry with kitchen towel, keep aside.
Marinate the cauliflower with mixture of yogurt, ginger paste, salt, chat masala, chilli powder, turmeric powder, coriander powder and 1 tablespoon oil leave it for minimum 30 minutes. You can leave it for longer period also but then keep it in refrigerator.
Make fine paste from ginger, onion, tomato for curry, keep aside.

Method:

Take a heavy bottom pan, put oil; shallow fry the marinated cauliflower on medium flame for about 6-8 minutes, turn the other side and continue to fry to another 6-7 minutes or until 60% done from both sides. Take out from the pan, keep aside.
Add cumin seed and bay leaf sputter for few seconds; add prepared ground paste, stir fry on lower flame about 4-5 minutes add chilli powder, coriander powder and turmeric powder and salt.
Continue to fry until golden colour appears and oil releases from masala for about 4-5 minutes.
Add 1 cup of water (as per desired amount of gravy); boil the gravy, add fried whole cauliflower into the prepared gravy. Simmer on low flame (at least 4-5 minutes) or until done.
Add Garam Masala Powder. Put off the flame.
Serve with any types of Indian Bread Naan or Rice.