Mughlai Gobi Musallam

Instructions

1. 1

   Prepare the Cauliflower

   • Clean the cauliflower, removing leaves and the hard lower stem, but keeping the head intact. Make a deep criss-cross incision in the base of the stem to help it cook evenly.
   • In a large pot, bring enough water to a boil to fully submerge the cauliflower. Add 1 tsp salt and 0.5 tsp turmeric powder.
   • Carefully place the cauliflower in the boiling water. Blanch for 6-8 minutes until it is about 50% cooked (a knife should insert into the stem with some resistance).
   • Gently remove the cauliflower and place it upside down on a wire rack to drain completely and cool down.
2. 2

   Prepare Stuffing and Gravy Paste

   • While the cauliflower cools, prepare the stuffing. In a bowl, combine the grated paneer, chopped cashews, chopped almonds, raisins, green chili, grated ginger, 1 tbsp coriander leaves, and 0.25 tsp salt. Mix well.
   • For the gravy paste, blend the soaked cashews and almonds with 2-3 tbsp of water to form a very smooth, fine paste. Set aside.
3. 3

   Stuff and Fry the Cauliflower

   • Once the cauliflower is cool enough to handle, gently push the paneer stuffing into the gaps between the florets from the bottom and sides. Be careful not to break the florets.
   • Heat the vegetable oil in a wide, heavy-bottomed pan (kadai) over medium heat.
   • Carefully place the stuffed cauliflower in the hot oil. Shallow fry for 10-12 minutes, gently turning it on all sides using two spatulas, until it develops a uniform golden-brown crust.
   • Remove the fried cauliflower from the pan and set it aside on a plate.
4. 4

   Cook the Mughlai Gravy

   • Remove excess oil from the same pan, leaving about 3 tbsp of oil. Add the ghee and heat it over medium flame.
   • Add the onion paste and sauté for 10-12 minutes, stirring frequently, until it turns a light golden brown and the raw smell disappears.
   • Add the ginger-garlic paste and cook for another 2 minutes until fragrant.
   • Stir in the tomato puree, 0.5 tsp turmeric powder, Kashmiri red chili powder, and coriander powder. Cook for 7-8 minutes, until the masala thickens and you see oil separating at the edges.
   • Reduce the heat to low. Add the whisked curd and stir continuously for 1-2 minutes to prevent it from curdling. Cook until the oil surfaces again.
   • Add the prepared cashew-almond paste and cook for 3-4 minutes, stirring constantly to prevent it from sticking to the bottom.
5. 5

   Simmer the Gobi Musallam

   • Pour in 1.5 cups of warm water and add 1 tsp of salt. Stir well and bring the gravy to a gentle simmer.
   • Carefully place the fried, stuffed cauliflower into the center of the gravy.
   • Cover the pan and let it cook on low heat for 15-20 minutes. Every 5-7 minutes, uncover and spoon the gravy over the top of the cauliflower to baste it.
   • The dish is ready when the cauliflower is completely tender. Check by inserting a knife into the thickest part of the stem; it should go in smoothly.
6. 6

   Finish and Serve

   • Gently stir in the fresh cream, crushed kasuri methi, and garam masala into the gravy around the cauliflower.
   • Let it simmer for 2 more minutes for the flavors to meld. Do not boil vigorously after adding cream.
   • Turn off the heat. Garnish with the remaining chopped coriander leaves.
   • Serve the whole Gobi Musallam on a platter, pouring the rich gravy around it. Serve hot with naan, roti, or jeera rice.