II Gobhi Musallam II

Ingredients: ( Serves : 4)

  • 1 medium cauliflower head
  • 2 medium onions (chopped)
  • 6 tomatoes (peeled and sliced)
  • 8 cloves of garlic (crushed)
  • 1tbsp grated ginger
  • 3tbsp curd / plain yogurt
  • Salt to taste
  • 3/4th cup ghee
  • 2 bay leaves
  • 1/2 lemon juice
  • 2/3 rd cup water

Spices :

  • 1 brown cardamom
  • 8 black peppercorns
  • 1/2 tsp garam masala
  • 4 cloves
  • 1tsp cumin seeds
  • 1tsp turmeric powder

To Garnish :

  • 1tsp garam masala
  • 1 green chili (chopped)
  • 3 tbsp chopped coriander leaves

Preperation :

  • Mix together one-quarter of the garlic, 1tsp ginger, salt, curd and garam masala.
  • Rub this paste all over the cauliflower.
  • Put the cauliflower into a covered pot and place that in a large saucepan with water to come half way up the sides. Simmer the water for about 20 minutes so that the cauliflower is half-cooked by steam.
  • Remove the cauliflower in a pot and set aside.
  • Heat the ghee in a saucepan and fry half onions with the bay leaves, cardamom, cloves and cumin until golden brown. Add the turmeric powder and mix well.
  • Grind the remaining onions together with remaining garlic and ginger and add to the fried onion mixture.
  • Stir well and cook until the ghee starts to separate.
  • Add the tomatoes, lemon juice and water and bring to boil.
  • Pour the mixture over cauliflower in the pot, cover and cook in a moderately hot oven (190 degree C, 375 degree F) for 20 minutes or until cauliflower is completely cooked.
  • Sprinkle garam masala, green chili and coriander before serving.