Gobi Musallam with Khamiri Roti

Instructions

1. 1

   Blanch the Cauliflower

   • Clean the cauliflower, removing leaves but keeping the stalk intact to hold it together.
   • In a large pot, bring enough water to a boil to submerge the cauliflower. Add 1 tsp salt and 0.5 tsp turmeric powder for blanching.
   • Carefully place the whole cauliflower in the boiling water. Blanch for 5-7 minutes until it's tender-crisp. A knife should insert into the stalk with slight resistance.
   • Gently remove the cauliflower, drain it completely, and set it aside to cool slightly.
2. 2

   Marinate the Cauliflower

   • In a mixing bowl, whisk together the yogurt, 2 tsp ginger-garlic paste, 1 tsp red chili powder, 0.5 tsp garam masala, and 0.5 tsp salt to create a smooth marinade.
   • Gently coat the entire blanched cauliflower with this marinade, ensuring it gets into the crevices between the florets.
   • Let it marinate for at least 20 minutes.
3. 3

   Shallow-Fry the Cauliflower

   • Heat the vegetable oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Carefully place the marinated cauliflower in the pan.
   • Shallow-fry for 8-10 minutes, gently turning it every few minutes using two spatulas, until all sides are golden brown and lightly crisped.
   • Remove the cauliflower from the pan and set it aside on a plate.
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.
   • In the same pan used for frying (remove excess oil, leaving about 2 tbsp, or add the ghee), heat it over medium flame.
   • Add the chopped onions and sauté for 8-10 minutes until they are soft and deep golden brown.
   • Add the remaining 2 tsp of ginger-garlic paste and sauté for 1 minute until fragrant.
   • Pour in the tomato puree. Cook for 6-8 minutes, stirring occasionally, until the mixture thickens and oil starts to separate at the edges.
5. 5

   Build and Simmer the Gravy

   • Add the dry spices to the pan: 1.5 tsp coriander powder, 0.5 tsp cumin powder, 1 tsp red chili powder, 0.5 tsp turmeric powder, and 1 tsp salt. Stir and cook for 1 minute.
   • Stir in the prepared cashew paste and cook for 2-3 minutes, stirring continuously to prevent it from sticking.
   • Gradually pour in 1.5 cups of hot water, stirring constantly to form a smooth gravy. Bring it to a gentle simmer.
   • Carefully place the fried cauliflower in the center of the gravy.
6. 6

   Finish and Serve

   • Cover the pan and let it simmer on low heat for 10-12 minutes. Every few minutes, spoon some of the gravy over the top of the cauliflower to help it absorb the flavors.
   • Uncover the pan. Gently stir in the heavy cream, the remaining 0.75 tsp garam masala, and the crushed kasuri methi.
   • Simmer for another 2 minutes without the lid. Turn off the heat.
   • Garnish with freshly chopped cilantro and serve hot with naan, roti, or jeera rice.