Gobhi Mutter Musallam ! The perfect winter recipe that you need to try.

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9 replies
  1. Neha Deepak Shah
    Neha Deepak Shah says:

    1 Full Large Gobhi Head
    2 Green Elaichis
    1 Black Elaichi
    1 Cinnamon Stick
    1/2 tsp Turmeric Powder
    1 tsp Red Chilli Powder
    Some Salt

    For filling
    1/4 cup Roasted chana or daalia
    1/2 cup Green Peas
    1/4 cup Chopped Coriander
    2 cloves of Garlic
    1 Green Chilli
    1 Small Piece of Ginger

    For Quick Makhani Gravy

    1 tsp Oil
    5 to 7 Black Pepper
    3 to 4 Green Cardamom
    1 Black Cardamom
    1 Cinnamon Stick
    2 Onion
    3 to 4 Garlic
    1 Green Chilli
    2 Slices of Ginger
    Some Salt
    3 Tomatoes
    3 to 4 Kashmiri Red Chillies (soaked in water)
    1 tsp Butter
    8 to 10 Cashew soaked in water (You can put these directly in the gravy & blend too or separately. I usually keep some frozen cashew paste handy)
    Some Kasoori Methi
    A little Sugar or honey

    Bake the Musallam for about 10 to 11 mins

    Garnish with some cream, kasoori methi & coriander

    🌟 Vishesh Tippani
    – Do not over cook the gobhi when boiling. We want it to be firm
    – You can assemble the dish right before serving. Rest everything can be done prior & kept handy


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