Whole Cauliflower

Name: Whole Cauliflower (Gobi Musallam)
Cuisine: India
Ingredients: A pinch of nutmeg (jaiphal); ½oz (15 g) almonds (badam); ½oz (15 g) almonds (badam); 1″ (2½ cm) piece of cinnamon; 4 ozs (115 g) onions; 6 cloves (laung); 4 tablespoonfuls yoghurt (curd); 4 tablespoonfuls yoghurt (curd); 4 green cardamoms (illaichi); 4 green cardamoms (illaichi); 6 cloves (laung); 8 peppercorns; ½oz (15 g) coriander seeds, sifted, (dhania sukha); ½oz (15 g) coriander seeds, sifted, (dhania sukha); 5 crushed cloves of garlic (lasan); 5 crushed cloves of garlic (lasan); ½ teaspoonful white cumin seeds (sufaid zeera); ½ teaspoonful white cumin seeds (sufaid zeera); 4 ozs (115 g) tomatoes; ½oz (15 g) dry coconut; ½oz (15 g) ginger (adrak); ½ teaspoonful red pepper (degi mirch); ¾ teaspoonful salt; ½oz (15 g) ginger (adrak); 1 dessertspoonful lemon juice; ½ teaspoonful garam masala; 5 crushed cloves of garlic (lasan); 3 to 4 ozs (85 to 115 g) ghee; One medium-sized cauliflower (gobi); 6 cloves of garlic (lasan)

Gobi Musallam

Preparation info

Difficulty
Easy

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Ingredients

Ingredients for steaming

One medium-sized cauliflower (gobi)
6 cloves of garlic (lasan)

Asia
India
Dinner
Vegetarian
Gluten-free

Method

For steaming the cauliflower:—Wash and dry the cauliflower. Grind garlic, ginger, green chillies, salt, red pepper and garam masala. Mix lemon juice with the ground paste. Insert as much as possible of the paste in between the flowerets. Place the cauliflower with the stem downward in a finger-bowl-like heat-proof dish (katori) which can hold it in a vertical position. T