Month: March 2013

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Gobi Musallam

Gobi Musallam

Who said vegetarian main dishes can’t be as breathtakingly beautiful as a regal, Mughalai-style roast? Created in the same vain as Dum Aloo, Paneer Butter Masala and Shammi Kebabs, this traditional dish from Uttar Pradesh makes a big deal of the humble cauliflower by serving it whole. Yes, whole. classid=”clsid:38481807-CA0E-42D2-BF39-B33AF135CC4D” id=ieooui> Richly spiced and cooked with yoghurt and creamy cashew paste, the whole cauliflower is treated with more respect than any vegetable could ever wish for. It is first rubbed with golden turmeric, salt and butter, and then roasted in a hot oven to concentrate its flavours and give it an incredible smoky, caramelised flavour. Finally, it’s simmered in the yoghurt and cashew sauce until it sucks up all the spices and becomes juicy and robust. Unfortunately, Gobi Musallam is an elusive dish I’ve never spotted on a restaurant menu in the UK. They obviously don’t know what they’re missing. Forget boring old Aloo Gobi, this isn’t your average cauliflower curry – this is your secret dinner party weapon you use to impress your mates …