Gobi Musallam

Whole cauliflower cooked in a rich gravy
At times here we get Gaoti veggies( veggies that come directly from villages nearby) . Very tender and fresh
I happened to see a villager selling some really fresh n tender cauliflower perfect for making Gobi Musallam .

1 cauliflower about 400 GMs
Wash the Gobi thoroughly in water remove the stems n leaves. Cut the thick main stem upto the level of the florets
Boil water in a large vessel. Add salt and turmeric. As the water comes to a rolling boil . Gently submerge the cauliflower in the water n cook for 5 mins. Flip carefully n cook again for 5 more minutes
Remove from the water n cool

4-5 cloves garlic
1/2 ” ginger
2 green chillies
Crush these in a mortar n pestle

Make a marinade
2 tbsp thick curd
The crushed paste
1 tsp Kashmiri mirch pwd
1/2 tsp Garam masala
I tsp kasoori methi
Salt
Mix all this together n smear it all over the Gobi. Flip it over n smear the stems too n
Apply the paste inside the florets as much as you can. Keep it in a n oven proof dish n keep it in the fridge for 2-3 hours to marinade

For the gravy
1/2 cup chopped onions
1 cup chopped tomatoes
I tsp ginger minced
2-3 green chillies
4-5 cloves garlic
1/2 tsp jeera
1 tsp Kashmiri lalmirch
I tsp coriander pwd
Salt
1 tbsp ghee/ oil

Heat the ghee in a nonstick Kadhai . Crackle the cumin add the garlic, ginger chillies and onions. Fry till the onions turn
are translucent add the tomatoes , salt
Coriander pwd n red chilli pwd. Cook till the tomatoes are mushy
Cool n grind it in a mixie

Pour this over the Gobi cover with a foil n bake in a preheated oven at 250• for 20-25 mins. Remove n serve
To make it rich add cream to the gravy

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