Gobi Musallam / whole Cauliflower cooked in a rich tomato gravy – 100% Oil Free …


The adventure of oil free cooking was started in my Mom’s kitchen when dad was advised to cut down on oil . Shahi gobi / Gobi Musallam is one of family favorite so I adapted this recipe from my Mom.
This one is for you Sonal Gupta ( My healthy Food Recipes Queen )

Gobhi Mussallam is a roasted cauliflower dish from the Uttar Pradesh region of Northern India. Gobhi Mussallam is absolutely delicious and an interesting way to enjoy cauliflower. Mussallam is a Mughal word meaning whole and this dish means a whole Gobhi (cauliflower).
it’s an easy dish to put together: parboil the cauliflower, whip up a sauce, combine the two and roast in the oven. It’s a very impressive dish to serve to guests, If you like Indian foods, you must try this one.

Fill a stock pot with water, then add salt and turmeric. Bring to a boil on high heat and gently submerge the cauliflower (I eased mine into the water using a slotted spoon). Reduce heat to medium and simmer for 4 minutes, then flip the cauliflower and simmer for another 4 minutes. Use a slotted spoon to keep the cauliflower submerged.



Whole cauliflower – 500 to 600 gms
1/2 tsp turmeric powder
1 tsp salt


1 cup thick yogurt / curd
Chilli powder – 1 tsp
Ginger and garlic paste – 2 tsp
Cumin powder – 1 tsp
Coriander powder -1 tsp
Turmeric powder – 1/4 tsp
Garam masala 1 tsp
Salt – as per taste
Red food color a few drops ( optional )

For the Gravy :
1 large onion
2 cups chopped tomato
¼ cup peeled and chopped fresh ginger
1 green chili ( optional )
6 cloves garlic, chopped
1 tsp chopped ginger
½ tsp turmeric powder
1 tsp red chili powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala powder


In a pan bring to boil the water along with some salt. Place the cauliflower in hot water for about 5 minutes each side or total 10 minutes.

Strain your cauliflower and set aside while you prep the sauce.

In a bowl add yogurt, cumin powder, turmeric powder, red chili powder, minced garlic, grated ginger, garam masala powder and salt and mix.

Apply the marinade paste on all sides of cauliflower evenly, turn the cauliflower upside down then apply marinade paste inside the florets also.

Cover the cauliflower with a plastic food wrap and refrigerate for 2 hours or so .

Heat a non stick pan on medium heat. Add chopped onions , chopped garlic , chopped, green chilies, chopped ginger and sauté for 6 to 7 minutes or until onions are translucent.
Add coriander powder, red chili powder, turmeric powder and sauté for a min or two . Now add chopped tomatoes and mix well .Simmer until the tomatoes are soft and falling apart.
let the mixture cool a bit,
Transfer the sautéed onion , tomato mix into a blender and grind it to a thick paste.

Preheat oven to 400*F / 200*C

Place the cauliflower on a baking dish and pour the gravy on the side of cauliflower.(remember we have already marinated the gobi )
Cover the baking dish with aluminum foil and place the dish in the oven and bake it for 30 to 40 minutes or until tender .

Remove the foil and and with a spoon pour the gravy on the top of the cauliflower Turn the oven on broil & broil for 5-10 minutes until a little brown on top .

Note :

To make this dish richer, a desired amount of heavy cream can also be added .



  1. This looks absolutely enticing! I’ve never seen cauliflower like this & it’s inspired me to give it a go. I’m also intrigued by oil-free cooking & you’ve made it look simple! Thanks 🙂

    1. Thank you for your kind words . Please do let me know how it turned out if you give this Cauliflower a try . I will be posting a few more oil free recipes in the coming weeks 🙂

  2. This is like deja vu for me. This recipe was the first I ever used to make something other than boring boiled cauliflower with cheese sauce – and I used my North Indian cook book which I have since passed on to a daughter. So thanks for the recipe. I think it is time to try it again.

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