Enjoy the new flavour of gobhi in a very new avatar which we called it as "Gobhi Musallam".
|Khoya||1 Cup (16 tbs)|
|Chopped almonds||1/2 Cup (8 tbs)|
|Onion paste||1 Cup (16 tbs)|
|Tomato puree||1 Cup (16 tbs)|
|Ginger garlic paste||1 Tablespoon|
|Turmeric powder||1 1/2 Teaspoon|
|Red chilli powder||1 1/2 Teaspoon|
|Coriander powder||1 1/2 Teaspoon|
|Cumin powder||1 1/2 Teaspoon|
|Cashew paste||1/2 Tablespoon|
|Magaz||2 Tablespoon , ground (magaz (watermelon, melon and pumpkin seeds),1/2 tbsp ground paste used)|
|Poppy seed paste||2 Teaspoon (khas khas)|
|Fried onions||1/3 Cup (5.33 tbs) , caramelize|
|Water||2 Cup (32 tbs)|
|Green chillies||4 , slitted|
|Fresh cream||1 Tablespoon|
|Oil||3 Cup (48 tbs) (For deep frying)|
1.Wash the entire cauliflower well.
2.Stuff it with khoya and chopped almonds(in between the florets) and fry. Keep aside.
3.In a deep bottomed pan, heat ghee and add the onion paste and cook.
4.Add tomato puree and cook well.
5.To this add ginger garlic paste and cook. Then add the dry spices and cook them.
6.Now add the cashew nut and magaz paste, poppy seeds (khas khas) paste and mix well.
7.Add fried brown onions (caramelized), water and stir well.
8.Add slit green chilies and salt to taste.
9.Add the fried cauliflower. Paste it with the gravy and adjust the consistency of the gravy.
10.Let it simmer and cook till done.
11.Garnish with fresh cream, fried brown onions and slit green chilies.
12.Serve with rice or roti!