Govi musallam is a popular dish in the northern part of India where a whole cauliflower is roasted and coated with creamy Awadhi -inspired sauce.
For blanching
Gobi 1 medium size Cauliflower
Salt to taste
1 inch Cinnamon stick
2-3 Cardamom Pods
3-4 Cloves
1 Black Cardamom
Water as required
½ tsp Turmeric powder
½ tsp Deggi Red chilli powder
1 tbsp Ghee
For Filling
½ cup Green Chutney
3 tbsp Sattu flour
For Gravy
¼ cup ghee
1 cup Curd
Water as required
1 tsp Coriander powder
1 tsp Turmeric powder
1 tsp Deggi Red chilli powder
¼ tsp Asafoetida
Salt to taste
1-2 inch Cinnamon sticks
1-2 Green Cardamom Pods
1-2 Cloves / लौंग 3 tbsp
Cashew paste / काजू का पेस्ट
Process Remove the outer leaves of the cauliflower and cut the extra stem in such a way that cauliflower can sit straight at base facing the florets upwards. For blanching gobi In a large sauce pot, boil enough water along with salt and turmeric powder. Gently drop the whole head cauliflower in the boiling water and boil. Add cinnamon stick, cardamom pods, cloves, black cardamom, deggi red chilli powder and ghee mix well and boil for 5 minutes. Then flip it and again boil for 5 minutes. Or alternatively, steam it till al dente. Once it is done remove and keep it aside to cool down. For filling In a mixing bowl, add green chutney, sutta flour and mix well so the chutney gets thicken. Stuff the prepared chutney into the gaps of cauliflower. For Gravy In a bowl, add curd, water, add coriander powder, turmeric powder, deggi red chilli powder, asafoetida, salt to taste and mix well. In a kadai, add ghee, cinnamon stick, green cardamom pods, cloves mix well. Add the curd mixture into the kadai and mix well and let the masala cook properly. Add cashew paste and mix well. Strain the gravy in a bowl. Now keep the whole cauliflower on a baking tray, pour the prepared gravy all over it and bake it in a preheated oven for 15 to 20 minute.
