Traditional Whole Gobi Musallam Recipe

Step 1: To prepare Traditional Whole Gobi Musallam Recipe, remove any outer leaves from the cauliflower head

Step 2: Then put the cauliflower on a plate facing the stem upwards

Step 3: Using a knife, cut the extra stem in such a way that cauliflower can sit straight at base facing the florets upwards

Step 4: Soak the cashews in water

Step 5: Prep other veggies and ingredients as well

Step 6: In a pan boil enough water along with salt and turmeric powder

Step 7: Gently drop the whole head cauliflower (head facing upwards) in the boiling water and boil for 5 minutes

Step 8: Then flip it (head facing downwards) and again boil for 5 minutes

Step 9: Or alternatively, steam it till al dente

Step 10: Strain the cauliflower and keep aside

Step 11: In another pan, heat oil on medium heat

Step 12: Add the coarsely chopped onion, garlic, ginger and sauté for 5 minutes till onion turns transparent

Step 13: Next add coarsely chopped tomato and all spice powder except kasoori methi

Step 14: Cook until tomato turns soft

Step 15: Turn off the heat and let the masala mixture cool completely

Step 16: Then blend the cooled masala mixture along with soaked cashews until smooth paste in a blender

Step 17: Pour this paste into the same pan and cook again on medium heat for 5-10 minutes

Step 18: Add little water if the sauce gets too thick

Step 19: Now add kasoori methi, stir well and cook for another 5 minutes

Step 20: In the meanwhile, preheat oven to 200 deg C

Step 21: Put the cauliflower (head facing upwards) in a baking dish and pour the masala over the cauliflower and ensure that the whole cauliflower is well coated

Step 22: Bake for 30 minutes and by the time the cauliflower starts to brown

Step 23: Garnish with coriander leaves, slice Traditional Whole Gobi Musallam Recipe and serve along with naans or phulkas