Gobhi Mussalam

Gobhi Mussalam by Soni Sahai


  1. Cauliflower – 1 whole (weighing about 750 gms)
  2. Yoghurt – 500 gms
  3. Bay Leaf – 3
  4. Cinnamon – 1 ½ inch piece
  5. Brown Cardamoms – 2
  6. Green Cardamoms – 3
  7. Cloves – 4
  8. Peppercorns – 6
  9. Chilli Powder – 1 Teaspoon
  10. Coriander Powder – 2 level Teaspoons
  11. Garlic-Ginger Paste – 1 Tablespoon
  12. Sugar – ½ Teaspoon
  13. Salt – To Taste
  14. Mustard Oil – 3 Tablespoons
  15. Water – ½ Cup


Trim the cauliflower and cut off the stem. Soak the cauliflower in salt water for at least ½ hour.

In a karahi heat the oil and brown the cauliflower on all sides. Remove and place aside.In the remaining oil put the garam masalas from 3 to 8 above and stir till they release their flavours, then add the ginger-garlic paste, the coriander powder and the chilli powder. Stir till all the masalas are mixed together and then sauté till it is cooked. Add the cauliflower, water, salt and sugar. Turn the cauliflower till it is well coated with all the spices, then cover and cook till almost done. Beat the yogurt into a smooth paste and pour over the cauliflower, turning constantly till the water dries up.

To see the other recipes in the Avadhi Menu, click here.

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Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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