Gobhi mussallam!

Ingredients


Whole cauliflower – 500 to 600 gms


Marinade


Curd – 3 tbsp
Chilli powder – 1 tsp
Ginger and garlic paste – 2 tsp
Cumin powder (roasted) – 1/2 tsp
Coriander powder (roasted) – 1/2 tsp
Turmeric powder – 1/4 tsp
Mace and nutmeg powder – 1/8 tsp (optional)
Green cardamom powder – 1/4 tsp
Cinnamon stick powder – 1/8 tsp (optional)
Tomato puri (thick, concentrated) – 2 tbsp
Salt – as per taste


Gravy/curry


Oil – 6 tbsp
Cumin seeds – 1 tsp
Green cardamom – 3
Cloves – 4
Cinnamon stick – 1 (1 inch)
Onion – 2 (200gms)
Ginger and garlic paste – 2 tsp
Water – 1/2 cup
cream – 1/4 cup
Tomato puree - 1 cup
Cashew nut – 8 to 10
Raisins (kish mish) – 2 tbsp
green peas(optional) - 1 cup


Method:-


1)In a pan bring to boil the water along with some salt. Place the cleaned cauliflowers in hot water for about 5minutes each side or total 10 minutes. Remove from water, keep it aside.Alternative option is to microwave the cauliflower with salted water beneath it in a microwave safe bowl on high for 5 mins and then set it aside.


2)mix all the ingredients for marination and apply on the cauliflower and set it aside for 2-3 hours.


3)Heat the oil in a heavy-bottomed pan till hot, add cumin seeds, whole spices and onion, saute till soft and light brown, transparent,Add ginger and garlic paste and all the dry spices and saute for 10 mins.

4)Now place the marinated cauliflower with its head (florets) down, simmer the flame and close the lid.

5)After 10min, open the lid and turn the cauliflower and cook again for 10min on lower flame by closing the lid, put some gravy onion mixture on top of the cauliflower.

The cauliflower is almost cooked and the gravy has left oil on top.

6)Add the tomato puree, cashew nuts and raisins and sprinkle salt to taste. Mix well

7)when the gravy starts thickening add the cream slowly on low flame for 10 mins.

8)garnish with some fried peas(optional) and serve with roti or nan.