Saturday, March 22, 2008
Whole Cauliflower or 'Gobi Musallam'
A very Happy Holi and Easter to all of you wonderful bloggers! We had a wonderful brunch at home yesterday with a few close friends and although we didn't play with colours, we made sure to make up for it by eating most of the traditional holi foods. I will be posting a longish one on that next - for now, wanted to share this easy recipe for cooking whole cauliflower or "Gobi Musallam". Makes for a nice change from the usual gobi recipes.
1. One whole medium cauliflower or 4 baby cauliflowers with stems removed.
2. One tsp each kashmiri chillie powder, aamchur (dry mango powder), turmeric powder and salt to taste mixed to a paste for the marinade.
3. Four green chillies slit and stuffed with kalonji (nigella) seeds:
4. Two tbsp tomato paste.
5. One tsp each red chillie powder and cumin seeds (jeera) powder for the gravy.
6. Half a cup beaten yoghurt.
7. Two tbsp corn/olive oil.
8. Half a cup water.
1. Apply the marinade (Ing 1) all over the cauliflower taking care to rub the paste between the stalks as well. Leave aside for 10 minutes.
2. Heat the oil in a deep pan and brown the marinated gobi on all sides. Keep aside.
3. In the same pan, add the stuffed green chillies and allow the seeds to pop - about 15 seconds.
4. Now add the tomato paste and dry masalas (Ing 5) and fry well.
5. Add half a cup of water and bring to a boil.
6. Gently place the browned cauliflower in the gravy. Cover tightly with a lid and simmer on dum (place the pan on top of a heavy griddle or tava to achieve this effect) till cooked but not mushy.
7. Remove the lid, pour the beaten yoghurt over the gobi and cook for two minutes while gently mixing the curds through.
8. Garnish with coriander leaves and serve hot with phulkas and yellow moong dal.