Mughlai Gobi Musallam

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.

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.

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.