Gobi Musallam is Mughlai recipe with a rich gravy and an exotic taste. This could be served for special occasion or just on a very regular day...it would make your day brighter for sure. I have made a pot method instead of the baking method and can be done in just less than half an hour.
To blanch the cauliflower
1 cauliflower - around 700 gms
1 tbsp salt
For the gravy
Butter - 1 tbsp
Ghee - 1 tbsp
Green Cardamom - 3 whole
Black Cardamom - 1 whole (optional)
Cumin seeds - 1/4 tsp
Bay leaf - 2 medium
Onions, very finely chopped - 2 large
Tomato paste from 2 medium tomatoes
Ginger - 3/4 inch
Garlic - 6 cloves
Green chillies - 2 medium
Red chilly powder - 3/4 tsp
Kashmiri Chilly powder - 3/4 tsp
Coriander powder - 1 1/2 tsp
Turmeric powder - 1/2 tsp
Garam Masala - 3/4 tsp
Salt to taste
Kasuri Methi - a large pinch (forget it if you dont have)
Thick curd - 150 ml
Cream or Milk - 150 ml
Coriander leaves chopped - 2 tbsp
Boil water in a pan and add salt. Immerse the washed and cleaned cauliflower and let it blanch for 3 to 5 minutes. Remove from water and place it in a plate.
Heat a heavy bottom wide pan or a wide pressure cooker. Add butter and ghee. When partially melted add cardamom, cumin seeds and bay leaf. Once the aroma comes out add the onion and saute till translucent. Make a paste using ginger,garlic and green chilies and add to the pan. Saute well and then add all the powders - red chilly to garam masala and then add salt (blanched cauliflower already has salt in it, so salt is required only for the gravy. Add the tomato paste and let everything cook well. Add few teaspoons of water if need be. Once the gravy is fully done, turn to high heat and add the curd and stir vigorously....this is to prevent the gravy from curdling. Once the gravy looks nice and smooth add the cream / milk. If you have kasuri methi add it to. Check salt. Now add the blanched cauliflower and pour gravy from sides over the cauliflower. Cover and cook for 5 to 7 minutes. The gravy will thicken as it sits. You can check whether the cauliflower is fully cooked by poking the flower in the middle using a knife. Serve hot with rice or roti or bread. You can serve by cutting into florets as in the second image.
It tasted really good....try it soon and let me know!!