• How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Gobhi Mussallam

1 – cauliflower (medium sized)
100gm – shelled green peas
150 gm – curd
100 gm – ghee
1 no – onion (large)
1 inch piece – ginger
1 tsp – poppy seeds
1/2 tsp – chilli powder
1/2 tsp – turmeric powder
1/4 tsp – cumin seeds
1 blade – mace
1 stick – cinnamon
5 no – cashew nuts
5 no – green cardamom
5 no – cloves
salt to taste
Directions
Wash the whole cauliflower.
Cut off the main stalk and remove the leaves.
Finely slice the onion, and fry in a pan until golden brown colour and grind to a paste using some of the curd.
Separately grind ginger, mace and cinnamon, cardamom and cloves.
Lightly roast the poppy seeds and cashew nuts on a griddle and grind to a paste.
Parboil cauliflower in half litre salted water. Remove.
Now in a kadhai, heat the ghee in which the onions were fried and place the cauliflower upside down first so as to lightly brown it.
Turn and cook the stem side for 5 minutes.
Remove and place in the curd.
Mix all the ground ingredients, chilli and turmeric powder and salt and pour over the cauliflower.
Place the cauliflower along with the marinade into a lagan.
Pour over the ghee saving 1 tbsp for peas.
Cover and place slow charcoal fire on the lid and also below the lagan.
Cook until the masala is dry but moist and the cauliflower is done.
Meanwhile in the kadhai heat a tbsp of ghee and add the cumin seeds.
Sprinkle over the cauliflower