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Gobhi Mussalam

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Number of Votes 5
Number of times Viewed 9924
Comments 5
Rating 4/5.0
 
Occasion: Any   Total servings: 2-3
Cuisine: Pakistani   Calories:
Effort: Average   Pre-Prep time:
Best for: All   Preperation time: 35 min
How to serve: Hot    

Gobhi Mussalam recipe by Farhat at DesiRecipes.com.
A simple, irrestible choice of masala with gobi makes it a special and mouthwatering recipe.


Ingredients
1KG CAULIFLOWER
200 ML OIL
50 GMS CASHEWNUT PASTE
80 GMS YOGHURT
30 GMS BROWN ONIONClick to find more about ONION PASTE
SALTClick to find more about SALT ,TO TASTE
30 GMS CHICKPEA FLOUR
RED CHILLI POWDER ,TO TASTE
30 GMS GINGERClick to find more about GINGER GARLICClick to find more about GARLIC PASTE
8 GMS TURMERICClick to find more about TURMERIC POWDER
1 TSP GARAM MASALA
CHOPPED CORIANDER AND GINGERClick to find more about GINGER FOR GARNISH


Preparation
PARBOIL CAULIFLOWER WITH SALTClick to find more about SALT AND TURMERICClick to find more about TURMERIC POWDER.
HEAT OIL AND ADD CHICKPEA FLOUR, YOGHURT, SALTClick to find more about SALT, TURMERICClick to find more about TURMERIC & RED CHILLI POWDER, GINGERClick to find more about GINGER/GARLICClick to find more about GARLIC PASTE AND SAUTE FOR FIVE TO SEVEN MINUTE.
ADD ONIONClick to find more about ONION PASTE, CASHEWNUT PASTE, WATER AND FRY FOR ANOTHER 5-10 MINUTES.
ADD CAULIFLOWER AND MIX GENTLY, ENSURING THAT IT DOES NOT BREAK.
PLACE IN A OVENPROOF DISH AND FINISH IN A PREHEATED OVEN AT 160 DEGREE FOR 5-10 MIN TILL THE GRAVY GETS BROWN.
GARNISH WITH GINGERClick to find more about GINGER AND CORRINDER AND SERVER HOT.



Comments & Reviews

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There are 5 comment(s) for this recipe.
by Anonymous 4/5 Stars
sounds great will definitely try n give feed back

Mon Sep 10, 2012

by Tayyaba Yasir No Rating
My husband loves gobhi.I hope he wil love the new style

Sun Mar 25, 2012

by Anonymous No Rating
like it

Sun Mar 25, 2012

by Anonymous 4/5 Stars
One of my favorite vegetable, and you have presented so well I don't have any words to describe it. One thing more the recipe would also depend on oil I am using

Mon Mar 19, 2012

by Anonymous 4/5 Stars
like

Tue Feb 28, 2012


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