Hello everyone! My today's dish is inspired from a tv show where chef showed murg mussallam and I thought why can't I use this gravy in gobhi. Rest bits I just went with the flow and made it my way. Usually this dish requires whole cauliflower but I wanted more of gravy so made florets out of it. Lets start making this dish. Kindly adjust the spice level here.
Ingredients:
- 2 cauliflowers (medium sized)
- 5 cups water
- 1 cup tomato puree
- 1/2 tsp turmeric
- 1tbsp ginger garlic paste
- 2 green chillies
- 1 red chilly
- 2 onions finely sliced
- 1tbsp coriander seeds
- 1tbsp cumin seeds
- 1tbsp garam masala powder
- 1 inch cinnamon broken
- 2-3 green cardamom
- few pieces of cashewnut
- 4 tbsp milk
- 2tbsp grated paneer or cheese or fresh cream
- 4tbsp oil
- salt to taste
Method:
In a pan dry roast coriander seeds, cumin seeds,cinnamon, cardamom and cashewnuts for a minute or two. Keep it aside.
Put 2tbsp oil and saute the onions till they turn light brown. Grind these onions with roasted spices, green and red chilly and ginger garlic paste, add a little water to make smooth paste.
As I mentioned above whole cauliflower is used in this but I made florets of it. Boil water and add salt. Add cauliflower florets and boil for about 10mins. Drain the water and pat dry the cauliflower.
In pan again add the remaining oil and fry the paste we made earlier till the oil separates. Add turmeric and garam masala and mix well. Add tomato puree and water as needed for gravy consistency and add salt. Cook for few mins and then add cauliflower pieces.Mix well and add milk slowly while stirring the gravy.
Your gobhi mussallam is ready.
Garnish with paneer, cheese or fresh cream and coriander leaves. Serve it with roti or pooris.
I had made this gravy a little thinner as I wanted more gravy with my rotis. My family seeing the plate thought I made some chicken dish and I said no its gobhi in this. hehe
Hope you like this dish.
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