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Ingredients requirements - Achari Gobi Musallam:
- Get 1 medium size whole cauliflower
- Provide 1 inch of cinnamon stick
- Give 2-3 of cardamoms
- Get 4-5 of cloves
- You need 2 - bay leaves
- Make ready 1 - mace
- Prepare pinch - salt
- Get pinch of nutmeg powder
- Prepare 1 - star anise
- Need of Marination -
- Take 1 cup for yoghurt
- Give to taste of salt
- Require 1 tsp. for ginger-garlic paste
- Need 1/2 tsp. for turmeric powder
- Make ready 1 tsp. - red chilli powder
- Take 1 tsp. coriander-cumin powder
- Get 1/2 tsp. for garam masala powder
- Provide 1 tbsp. pickle
- You need - Gravy -
- Prepare 2 tbsp. of oil / ghee
- Need 1 onion, chopped
- Require 1 - tomato, chopped
- Give 1 tsp. for ginger-garlic paste
- Take 1/2 tsp. for turmeric powder
- Require to taste of salt
- Give 1 tsp. of red chilli powder
- Take 1 tsp. - coriander-cumin powder
- Provide 1/2 tsp. of garam masala powder
- Take 10-12 almonds (soaked for 10-15 minutes
- You need 1 tsp. of kasuri methi (dry fenugreek leaves), crushed
- Get as needed - coriander leaves, sliced almonds and onion rings to garnish
Achari Gobi Musallam step by step:
- Wash the cauliflower and cut off the leaves and the hard stem. Do be careful not to break the florets. Handle extremely gently in the entire cooking process.
- In a deep pan boil sufficient water along with bay leaves, cardamoms, cinnamon, cloves, star anise, mace, salt, turmeric powder and nutmeg powder.
- Add the whole cauliflower & simmer for 4-5 minutes on one side. Flip it over and simmer for another 4-5 minutes on the other side too. Drain and keep aside.
- Mix together yoghurt, ginger-garlic paste, all powdered spices & pickle.
- Rub it all over the cauliflower and marinate for 2 hours.
- Heat oil in a pan and saute the onions till light brown. Add the tomatoes and saute till it is slightly mashed.
- Add the ginger-garlic paste, almonds & the dry spices mixed some water. Saute till the oil separates. Cool and blend.
- Transfer the onion paste and the leftover marinade to the pan and gently simmer till almost reduced. Add the kasuri methi and mix well.
- Add 1 cup water and gently place the marinated cauliflower and cook, covered on a low flame for 20 minutes. Halfway through, flip it over and cook the other side too.
- Serve, garnished with coriander leaves, onion rings & chopped almonds.
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