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Gobhi Mussallam Khaas

  • 3servings

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Source: www.tarladalal.comReport recipe

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Nutrition Info . . .

NutrientsLipids
VitaminsA, B3, C, E, P
MineralsCopper, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. To Be Blended Together Into A Paste

  2. 1 onion

  3. 1 tbsp ginger-garlic (adrak-lehsun) paste

  4. 1 tsp turmeric powder (haldi)

  5. 2 tsp red chilli powder

  6. 2 tsp coriander (dhania) powder

  7. Other Ingredients

  8. 2 cups cauliflower florets

  9. oil for deep frying

  10. 1 1/2 tbsp oil

  11. 1/4 cup finely chopped onions

  12. 3 cloves (laung / lavang)

  13. 2 cardamoms

  14. 4 black peppercorns (kalimirch)

  15. 1 black cardamom (badi elaichi)

  16. 1 stick cinnamon (dalchini)

  17. 1 mace (javantri)

  18. 1/2 cup tomato puree

  19. 1 tbsp grated mava (khoya)

  20. 1 slit green chilli

  21. 2 edible silver leaf (vark)

  22. few almonds (badam) slivers

Instructions Jump to Ingredients ↑

  1. Heat the oil in a kadhai and deep fry the florets till golden brown.

  2. Drain on absorbent paper and keep aside.

  3. Heat 2 tsp of oil in a kadhai, add the onions, cloves, cardamoms, cinnamon, mace and black peppers and saute on a medium flame till the onions turn golden brown in colour.

  4. Cool and blend into to a smooth paste. Keep aside.

  5. Heat 1 tbsp oil in a pan, add the prepared onion-ginger-garlic paste and saute on a medium flame for 3 minutes.

  6. Add the tomato puree and khoya, mix well and saute for more 3 to 4 minutes.

  7. Add the cooked onion-spices paste, cauliflower and 1/2 cup of water, mix well and cover and cook till the cauliflower absorbs the flavour and gravy thickens.

  8. To serve, arrange the florets in a plate and pour gravy around them.

  9. Serve hot garnished with silver warq, almonds and fried green chilli.

  10. Serve hot.

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