Gobi musallam recipe

Step 1

Take a whole cauliflower and remove it's leaves and cut the extra stem. Make sure cut the cauliflower in a way that its head/florets should remain intact and it can sit at the base facing the florets upwards. Note that 1 kg/2.20 lbs of cauliflower remained 584 gm/1.28 lbs after its stem and leaves were removed.

Step 2

Add water, salt and turmeric powder in a deep wide vessel and let the water come to boil. Quantity of water needs to be such that most or entire cauliflower immerses in water.

Step 3

Once water begins to boil, put cauliflower head in the water carefully as the hot boiling water may splash.

Step 4

Put the lid and let it boil for 5 minutes.

Step 5

Uncover the vessel and turn the down side upwards of the cauliflower.

Step 6

Again put the lid and let it boil for 5 minutes more or until cauliflower is almost 50% cooked.

Step 7

Take cauliflower out of water and keep aside.

Step 8

Heat oil in a pan. But don't heat it too much otherwise spices will burn.

Step 9

Add cumin seeds, bay leaf, fennel seeds, coriander seeds, dry red chilies, cloves, cinnamon stick, black cardamom, green cardamoms, star anise, ginger, garlic cloves, cashews

Step 10

and melon seeds.

Step 11

Roast them on low heat until spices begin to turn slightly brown.

Step 12

Add onion and cook it until it turns pink and translucent.

Step 13

Add tomatoes, red chilli powder, turmeric powder, salt and dry fenugreek leaves. Mix well.

Step 14

Put the lid on vessel and let tomatoes cook on low heat for 10-12 minutes or until they turn soft & mushy and their raw smell is gone.

Step 15

Remove the vessel from heat and let mixture turn cool completely.

Step 16

Transfer the mixture into grinder jar and also pour coconut milk in the jar.

Step 17

Grind the mixture into a fine paste. Gravy is ready.

Step 18

Place cauliflower having florets side upwards in a baking tray.

Step 19

Drizzle half of the gravy over the entire cauliflower.

Step 20

Bake the cauliflower in a preheated oven @200°C/392°F for 35 to 40 minutes or until the head of the cauliflower turns dry.

Step 21

Once the time is over, take cauliflower out of oven and shower cilantro over it.

Step 22

Gobi musallam is ready. Enjoy hot.