Mangalorean Recipes

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Gobhi Musallam

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Contributed by V. Pais    


Quantity Measure Ingredients Description
4 Nos Cardamoms Green
2 Tablespoon Cashew Nuts chopped
2 Small Cauliflower  
2 Tablespoon Cheese - Grated Cheddar Paneer grated
2 Medium Chillies, Green  
1 Inch Cinnamon broken
4 Tablespoon Cooking Oil  
  Few Coriander Leaves (Kothmeer) finely chopped
1 Teaspoon Coriander/Dhania  
1 Teaspoon Garam-Masala  
1 Tablespoon Garlic chopped fine
1 Tablespoon Ginger chopped fine
1 Teaspoon Jeera/Cumin Seeds  
4 Tablespoon Milk  
  Little Milk Cream fresh
2 Large Onions Finely sliced
  Little Salt to taste
1 Teacup Tomato Puree  
6 Teacup Water  
1 Teacup Water  


In a pan roast together cumin seeds, coriander seeds, cinnamon, cardamoms and cashew nuts till they are exude their aroma.  Fry the sliced onions on medium heat till brown. Allow to cool. Grind together browned onions, roasted spices, green chillies and chopped ginger-garlic with a little water.

1.In a pan bring to boil the water with some salt added. Place the cleaned cauliflowers in hot water for about 10 minutes. Remove from water, wash well and wipe dry.

2.Heat half the oil in a heavy-bottomed pan till hot. Add the cauliflowers (flower side in oil). Cover and cook while stirring occasionally on medium heat  till the cauliflowers are browned lightly and cooked. Remove fried cauliflowers from the pan and keep aside.

3.Add the remaining oil, heat it - when very hot,  fry the masala-paste on medium heat  till the oil separates. Add turmeric powder, Garam masala, red chilly powder and fry for a few seconds. Add the tomato puree, water and sprinkle salt to taste. Mix well. Reduce the flame and add the milk slowly whilst stirring to get a thick gravy. Stuff a little of this gravy in between the cauliflower florets and stems. Add some water to the remaining gravy to get a desired consistency. Add some of the chopped fresh coriander, grated Paneer / cottage cheese (optional) and simmer for about 5 minutes.

4.Pour the gravy into a bowl. Now place the stuffed cauliflowers in the same pan and pour the gravy over it evenly. Cover tightly and keep on low flame for about 5 minutes or till it is heated through fully. Alternatively arrange the cauliflowers topped with gravy on a serving plate and heat through in a preheated oven.

Garnish with fresh cream (optional) and finely chopped coriander leaves.


To make this dish richer, a desired amount of fresh cream could be added at the stage when the cauliflowers are almost but not fully done.

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