Gobhi Musallam with Jeera Rice

Instructions

1. 1

   Prepare and Blanch the Cauliflower

   • Clean the cauliflower, remove the leaves, and trim the stem, but keep the head intact. Make a few deep crisscross cuts in the stem to help it cook evenly.
   • In a large pot, bring 6 cups of water to a rolling boil. Add 1 tsp salt and 0.5 tsp turmeric powder for blanching.
   • Carefully immerse the whole cauliflower in the boiling water. Blanch for 6-8 minutes until it is about 50% cooked (fork-tender but still firm).
   • Gently lift the cauliflower out, drain it completely in a colander, and let it cool for about 10 minutes.
2. 2

   Marinate the Cauliflower

   • In a mixing bowl, whisk together the curd, 1 tbsp ginger-garlic paste, 1 tsp Kashmiri red chili powder, 0.25 tsp turmeric powder, 0.5 tsp garam masala, 2 tbsp besan, and 0.5 tsp salt to form a smooth, thick paste.
   • Gently and thoroughly coat the blanched cauliflower with this marinade, ensuring it gets into all the florets and crevices.
   • Set aside to marinate for at least 30 minutes at room temperature.
3. 3

   Fry the Cauliflower

   • Heat 1/2 cup of oil in a wide, heavy-bottomed pan (kadai) over medium heat.
   • Carefully place the marinated cauliflower in the hot oil. Shallow fry for 10-12 minutes, gently turning it every 2-3 minutes using two spatulas, until all sides are golden brown and crisp.
   • Once fried, carefully remove the cauliflower onto a plate and set it aside. Pour out the excess oil from the pan, leaving about 2 tbsp behind.
4. 4

   Prepare the Gravy Base

   • Drain the soaked cashews and grind them with 2-3 tbsp of water into a very smooth paste. Set aside.
   • To the same pan with the remaining oil, add 2 tbsp of ghee. Once hot, add the cumin seeds, bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for 30-40 seconds until fragrant.
   • Add the finely chopped onions and sauté on medium heat for 8-10 minutes, until they turn a deep golden brown.
   • Add the remaining 1 tbsp of ginger-garlic paste and cook for another minute until the raw smell disappears.
   • Stir in the tomato puree and cook for 5-6 minutes. Then, add the prepared cashew paste and continue to cook for another 3-4 minutes until the mixture thickens.
5. 5

   Simmer the Gobhi Musallam

   • Reduce the heat to low. Add the spice powders: remaining 1.5 tsp Kashmiri red chili powder, 2 tsp coriander powder, remaining 0.25 tsp turmeric powder, and 1 tsp salt. Mix well and cook for 1-2 minutes until oil begins to separate from the masala.
   • Slowly pour in 1.5 cups of hot water, stirring continuously to create a smooth gravy. Bring it to a gentle simmer.
   • Carefully place the fried cauliflower into the center of the gravy. Spoon some of the gravy over the top of the cauliflower.
   • Stir in the heavy cream, crushed kasuri methi, and the remaining 1 tsp of garam masala into the gravy around the cauliflower.
   • Cover the pan and let it simmer on low heat for 12-15 minutes, allowing the cauliflower to become fully tender and absorb the flavors of the gravy.
6. 6

   Garnish and Serve

   • Turn off the heat. Check for seasoning and adjust if necessary.
   • Carefully transfer the Gobhi Musallam to a serving platter. Garnish generously with fresh chopped coriander leaves and ginger juliennes.
   • Serve hot with naan, roti, or jeera rice for a complete royal meal.