Gobhi Musallam

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.

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.

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.