Gobhi Musallam

Contributed by V. Pais

Ingredients

Quantity	Measure	Ingredients	Description
4	Nos	Cardamoms	Green
2	Tablespoon	Cashew Nuts	chopped
2	Small	Cauliflower
2	Tablespoon	Cheese - Grated Cheddar	Paneer grated
2	Medium	Chillies, Green
1	Inch	Cinnamon	broken
4	Tablespoon	Cooking Oil
	Few	Coriander Leaves (Kothmeer)	finely chopped
1	Teaspoon	Coriander/Dhania
1	Teaspoon	Garam-Masala
1	Tablespoon	Garlic	chopped fine
1	Tablespoon	Ginger	chopped fine
1	Teaspoon	Jeera/Cumin Seeds
4	Tablespoon	Milk
	Little	Milk Cream	fresh
2	Large	Onions	Finely sliced
	Little	Salt	to taste
1	Teacup	Tomato Puree
6	Teacup	Water
1	Teacup	Water

Method

In a pan roast together cumin seeds, coriander seeds, cinnamon, cardamoms and cashew nuts till they are exude their aroma. Fry the sliced onions on medium heat till brown. Allow to cool. Grind together browned onions, roasted spices, green chillies and chopped ginger-garlic with a little water.

1.In a pan bring to boil the water with some salt added. Place the cleaned cauliflowers in hot water for about 10 minutes. Remove from water, wash well and wipe dry.

2.Heat half the oil in a heavy-bottomed pan till hot. Add the cauliflowers (flower side in oil). Cover and cook while stirring occasionally on medium heat till the cauliflowers are browned lightly and cooked. Remove fried cauliflowers from the pan and keep aside.

3.Add the remaining oil, heat it - when very hot, fry the masala-paste on medium heat till the oil separates. Add turmeric powder, Garam masala, red chilly powder and fry for a few seconds. Add the tomato puree, water and sprinkle salt to taste. Mix well. Reduce the flame and add the milk slowly whilst stirring to get a thick gravy. Stuff a little of this gravy in between the cauliflower florets and stems. Add some water to the remaining gravy to get a desired consistency. Add some of the chopped fresh coriander, grated Paneer / cottage cheese (optional) and simmer for about 5 minutes.

4.Pour the gravy into a bowl. Now place the stuffed cauliflowers in the same pan and pour the gravy over it evenly. Cover tightly and keep on low flame for about 5 minutes or till it is heated through fully. Alternatively arrange the cauliflowers topped with gravy on a serving plate and heat through in a preheated oven.

Garnish with fresh cream (optional) and finely chopped coriander leaves.

TIPS:

To make this dish richer, a desired amount of fresh cream could be added at the stage when the cauliflowers are almost but not fully done.