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Gobi Musallam is an exotic cauliflower curry where the whole cauliflower is roasted with a creamy sauce. Its usually enjoyed with some Naan, Parathas or Roti.
5 from 8 votes
Prep Time 15 mins
Cook Time 35 mins
Total Time 1 hr 50 mins
Course Main Course, Party
Cuisine Indian
Servings 4 people



  • 1 head cauliflower approx 400g without the leaves
  • water enough
  • ¼ tsp turmeric powder
  • ½ tsp salt


  • 1 cup thick yogurt
  • 1 tsp ginger paste
  • ½ tsp green chilli paste
  • 1 tsp garlic paste
  • ½ tsp salt
  • ¼ tsp turmeric powder
  • ½ tsp red chilli powder
  • 1 tsp tandoori or garam masala
  • ½ tsp sugar


  • cup fresh tomato sauce or puree
  • ½ tsp salt
  • 1 cup onion chopped
  • 1 tsp ginger minced,paste
  • 1 tsp garlic minced, paste
  • 1 tsp green chilli paste
  • ¼ tsp turmeric powder
  • ½ tsp Kashmiri red chilli powder
  • 12 cashew nuts
  • 1 tbsp kasuri methi
  • 2 tbsp fresh coriander chopped
  • 1 tbsp oil
  • 1 tbsp butter or ghee
  • tsp saffron
  • ¼ cup hot milk
  • ½ cup hot water



  • Trim the leaves off the cauliflower. Cut the stem in such a way that the cualiflower sits well.
  • Soak the cauliflower in salted water for 15-20 minutes. This helps to remove any tiny worms that might be present between the florets.
  • Heat enough water in a saucepan that is enough for the cauliflower head.
  • Add salt and turmeric powder.
  • Place the cauliflower in the boiling water, head up. Allow it to boil for 5 minutes.
  • Turn the cauliflower carefully, this time with the stem facing up. Allow it to boil for 3-4 minutes.
  • Remove the parboiled cauliflower from the water and keep it on the side to cool.


  • Mix all the ingredients together.
  • Coat the parboiled cauliflower with the marinade properly. Place in a big mixing bowl along with the marinade.
  • Cover the bowl with a lid or cling film. Allow the cauliflower to marinade for 1 hour or overnight.


  • Soak cashew nuts in hot water for 15 -20 minutes.
  • Soak saffron in the hot milk for 15-20 minutes.
  • Heat oil and ghee or butter together in a wide pan over medium heat.
  • Add mustard seeds and allow them to pop or sizzle.
  • Add cumin seeds.
  • Add chopped onion and saute till nearly light brown.
  • Add garlic, ginger and green chill pastes. Stir fry for a few seconds.
  • Add turmeric, red chilli powder and coriander cumin powder. Mix.
  • Immediately add the tomato puree.
  • Add salt and allow the puree to cook till it becomes a bit thick.
  • Allow the sauce to cool down a bit.
  • Put the sauce in a blender with the cashew nuts and water.
  • Blend to a smooth sauce.
  • Pour the sauce back in the pan. Add kasuri methi, chopped coriander and the infused saffron milk. Mix well.
  • Add any marinade to the makhani sauce that might be on the side of the cauliflower.
  • Mix well.
  • Preheat the oven to 180°C.
  • Place the cauliflower upright in a baking tray.
  • Pour the sauce over the cauliflower.
  • Roast the cauliflower for 25-30 minutes until it begins to brown on top or till its done.
  • Insert a knife to check whether the cauliflower is cooked properly. It should have a bite and not be overcooked.
  • Garnish with chopped almonds and pistachios.
  • Serve with naan, paratha or roti.


  • Use a marinade of your choice
  • Make a sauce of your choice, like tikka sauce, pasanda sauce, etc.
  • Make sure the cauliflower is fresh and without any blemishes.
  • Some fry the cauliflower instead of parboiling it.
  • Don't allow the musallam to burn in the oven. Keep an eye on it. 
Keyword roasted whole cauliflower curry