Gobhi Musallam

INGREDIENTS :

WHOLE CAULIFLOWER 2 NO
TURMERIC PWD 5 GM
SALT TO TASTE
CURD 100 GM
GINGER 10 GM
GARLIC 10 GM
CASHEW NUTS 50 GM
ONION 20 GM
ROASTED GRAM FLOUR POWDER 20 GM
RED CHILLI POWDER 5 GM
SMALL CARDAMOM POWDER 3 GM
GARAM MASALA POWDER 5 GM
CUMIN SEEDS 5 GM
REFINED OIL 20 ML
OIL FOR FRYING 200 ML
FOR GARNISH
GINGER 10 GM
CASHEW NUT 10GM
GREEN CHILLIES 2-3 NO
SILVER LEAF 2 NO
GREEN CORIANDER 10 GM

PREPARATION :
  1. Fry the cashew nut till golden brown and make a fine paste .
  2. Peel ginger and garlic and make a fine paste
  3. For garnish peel and cut ginger juliennes, slit green chilly, chop green coriander and fry cashew nuts.
METHOD :
  1. Blanch whole cauliflower in water having salt and little turmeric powder , Make it half done .
  2. Deep fry the cauliflower to light brown colour and keep aside.
  3. Heat oil in a pan and tamper cumin seeds add chopped onion and cook it till golden brown add the beaten curd , ginger and garlic paste , red chilly powder , turmeric powder and salt cook till it becomes thick .
  4. Add cashew nut paste to this mixture cook till oil separates. Finish with small cardamom powder and garam masala powder.
  5. Arrange the cauliflower in a baking tray spread the above mixture on top of the cauliflower .
  6. Bake it in the oven on moderate temperature to give light golden colour.
  7. Remove from the oven and serve hot on a platter, garnish with ginger juliennes, silted green chilly, fried cashew nuts, chopped coriander and silver leaf.


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