Gobi Mussallam / Baked Cauliflower in Rich Gravy

Let's have some Nawabi Food...Gobi Mussallam is a Mughlai Style cauliflower recipe. A treat for the eyes and stomach. It seems to have originated from the Imperial Mughal Kitchens in India.

The thick and rich gravy is so delicious  and a sure try for all the curry lovers.

INGREDIENTS

1	180 gm/ 6 0z	Cauliflower cut into florets
2	Turmeric	¼ tsp
3	Salt	To taste
4	Water	As required
5	Bayleaves	4
6	Vegetable Oil	2 tbsp
7	Cardomoms	4
8	Cloves	4
9	Ginger garlic Paste	2 tsp
10	Butter	30 gm
11	Garam Masala	¼ tsp
12	Red Chilli Powder	½ tsp
13	Pepper	A pinch
14	Cashenut paste	3 tbsp
15	Yoghurt	2 tbsp
16	Tomato Puree	3tbsp
17	Brown onion paste	2 tbsp
18	Cream	¼ cup
19	Water	½ cup

METHOD

Cut the cauliflower into small florets. Soak in water along with a pinch of turmeric and salt. Let be for 2-3 minutes. Remove florets from water.

Boil water enough for the cauliflower florets to cook. Add cauliflower,turmeric, salt and bay leaves.                
Cook covered on medium heat till ¾ done.

Drain and transfer the cauliflower to an oven proof dish.

Chop the onions. Fry sliced onions on medium heat till brown. Let cool.Grind it into paste using as little water as possible. Keep aside.

Chop the tomatoes and puree it. Keep aside.

Heat oil in a pan, add cloves, cardamom. Sauté till it crackles. Add ginger garlic paste dissolved in 2 tbsp water. Stir till the water dries up. Now add the butter and the spices.

Mix the cashew paste and yoghurt in ½ cup water and add to the pan. Cook on low heat till the mixture comes to a boil. Add the tomato puree and onion paste. Stir well and cook covered for 5 minutes. Stir in the cream.

Remove from heat and take away the bay leaves.
Pour the mixture over the cauliflower.

Preheat the oven for 10 minutes. Bake for 5- 10 minutes. Serve hot with rotis.

Tips:
Add chilly as per taste. Increase it to make it spicy.
Can add up to 3 tbsp/ 60 gm butter. 
Garnish with coriander leaves.