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Sweet and tangy cauliflower gobhu mussalam
By : Rehana Khambaty
Category : Daals and curries
Servings : 3-4
Time Taken : 30-45 mins
Rating :
  1. Discard the stem and stalk of the cauliflower and cut into florets of medium size. Sprinkle salt and haldi and keep aside for 10 minutes.
  2. Heat the ghee or oil in a non-stick pan and fry the marinated gobhi pieces, discarding all the water when you do so.
  3. Cook on medium heat covering with a lid so that the cauliflower florets turn golden brown. Mix in the masalas and continue to cook on low fire.
  4. Mix in the tomatoes and cook till the cauliflower is tender.
  5. Mix in the grated khoya and paneer and mix very gently. Pack into containers to enjoy with parathas on your travel trip.
  6. Do not keep for too long. Try to use the preparation within 2-3 hours.
1 medium sized cauliflower weighing around 600 gms
3 tbsp ghee or oil
1 tsp jeera seeds
1 tsp roasted jeera
1 tsp garam masala
1/2 tsp haldi powder
1 tsp annar dana powder
1 cup chopped tomatoes
3 tbsp grated khoya
2 tbsp grated paneer
Salt to taste
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