INGREDIENTS
Gobi Musallam
Serving - 3 - 4
INGREDIENTS
Water - 1 litre
Salt - 1 teaspoon
Cauliflower - 600 grams
Tomato - 400 grams
Ginger - 1 tablespoon
Green Chili - 2
Oil - 50 milliliters
Cumin - 3/4 teaspoon
Cloves - 4
Cinnamon stick - 1/2 inch
Black pepper - 6 - 7
Cardamom seeds - 1/2 teaspoon
Turmeric - 1/2 teaspoon
Coriander powder - 1 1/2 teaspoons
Red chili - 1/4 teaspoon
Cashew paste - 180 grams
Boiled cauliflower water - 220 milliliters
Garam masala - 1/4 teaspoon
Salt - 1/2 teaspoon
Coriander - 10 grams
PREPARATION
1. Boil 1 litre water in a deep pan, add 1 teaspoon salt, 600 grams cauliflower and boil for 5 minutes then turn it
around and let it boil for another 5 minutes.
2. In a blender, add 400 grams tomato, 1 tablespoon ginger, 2 green chili and blend it until smooth.
3. Heat 50 milliliters oil in a heavy skillet, add 3/4 teaspoon cumin, 4 cloves, 1/2 inch cinnamon stick, 6 - 7 black pepper, 1/2 teaspoon cardamom seeds and saute well.
4. Add 1/2 teaspoon turmeric, 1 1/2 teaspoon coriander powder and mix and fry for few seconds.
5. Add blended mixture and saute for 3 - 5 minutes.
6. Add 1/4 teaspoon red chili and mix it well,.
7. Add 180 grams cashew paste and saute for 3 - 5 minutes.
8. Add 220 milliliters boiled cauliflower water and saute.
9. Add 1/4 teaspoon garam masala, 1/2 teaspoon salt and mix it well.
10. Add 10 grams coriander and mix.
11. Then add, boiled cauliflower and cover or cook for 5 minutes.
12. Serve.