Mughlai Gobi Musallam

1. 1
   prep · ~20 min

   Prepare the cauliflower and soaking ingredients.

   1.Trim the cauliflower into a neat whole head and rinse it well.

   2.Soak the cashews and melon seeds in water for 15 minutes.

   3.Slice the onions and chop the tomatoes.

   4.Peel the ginger and garlic, then keep the green chilies ready.

   TIPKeep the cauliflower whole and compact so it holds its shape in the gravy.
2. 2
   boil · ~7 min

   Blanch the cauliflower.

   Bring 1.5 liters water and a pinch of salt to a boil. Add the whole cauliflower and blanch for 4 to 5 minutes until slightly tender but not soft. Lift it out and drain well.

   TIPDo not overcook here or the cauliflower may break while simmering in the gravy.
3. 3
   saute · ~9 min

   Cook the base masala.

   1.Heat oil in a wide pan over medium heat.

   2.Add bay leaf, cardamom, cloves, and cinnamon and cook until fragrant, about 30 seconds.

   3.Add the sliced onions and cook until light golden, 6 to 7 minutes.

   4.Add ginger, garlic, and green chilies and cook for 1 minute.
4. 4
   saute · ~7 min

   Add tomatoes and ground spices.

   Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, cumin powder, and 0.25 tsp salt. Cook until the tomatoes soften and the masala looks thick and glossy.

5. 5
   mix · ~5 min

   Blend the Mughlai paste.

   Cool the masala slightly, then blend it with the soaked cashews, melon seeds, and yogurt to a smooth paste. Add a splash of the measured gravy water if needed to help it blend.

   TIPLet the masala cool a little before adding yogurt so it does not split.
6. 6
   saute · ~5 min

   Cook the gravy.

   Return the blended paste to the pan and cook over low to medium heat for 4 to 5 minutes, stirring often, until it thickens slightly and smells rich.

7. 7
   simmer · ~15 min

   Simmer the cauliflower in the gravy.

   Add 1 cup water, black pepper, garam masala, and cream to the pan and mix well. Gently place the blanched cauliflower into the gravy, spoon some sauce over the top, cover, and simmer on low heat until fully tender.

   TIPTurn the cauliflower once halfway through and spoon gravy over it so it cooks evenly and stays moist.
8. 8
   rest · ~5 min

   Let the gobi rest for 5 minutes.

9. 9
   garnish

   Garnish with coriander leaves.

10. 10
    serve

    Serve Mughlai Gobi Musallam hot.

    Transfer the cauliflower carefully to a serving dish, spoon the thick gravy around and over it, and serve in small portions with roti, naan, or a light rice dish.

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