One of the most tasty gravy meal made with cauliflowers simmered in a rich, thick tomato gravy. Absolutely lip-smacking.

GOBHI MUSSALLAM

Ingredients

2 little cauliflowers
Salt to taste
1 tsp turmeric powder
2-3 tbsps melon seeds (magaz) paste
3 tablespoons oil
2 medium onions, grated
2 tbsps ginger-garlic paste
1 tsp cumin powder
1 tbsp red chilli powder
1 tbsp coriander powder
1 tsp garam masala powder
1 cup tomato puree
1/2 cup grated khoya/mawa
1/2 cup fresh cream
Fresh coriander leaves for garnish

Technique

1. Remove stalks from the cauliflowers. Boil sufficient water in a deep non-stick pan, include salt and 1/2 tsp turmeric powder and mix. Add the cauliflowers and cook for 10-15 minutes or till half cooked.
2. Heat oil in a non-stick kadai. Include onions and sauté until golden brown.
3. Include ginger-garlic paste, and blend well. Cook for 1-2 minutes.
4. Include cumin powder, red chilli powder, coriander powder, remaining turmeric powder, garam masala powder and salt. Sauté for 30 seconds.
5. Add tomato puree, mix, and cook till oil separates.
6. Drain the cauliflower and reserved.
7. Include melon seeds paste, and 2 cups water to the pan and blend well. Bring it to a boil.
8. Add khoya and mix till well combined.
9. Add half cooked cauliflowers, and mix till the cauliflower is well covered with the masala, cover and cook on low heat for 8-10 minutes. Top with the fresh cream and cook for 2-3 minutes.
10. Serve hot, garnished with coriander leaves.

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