Gobi means cauliflower in Hindi. This was a delicious and rich Gravy . As I like all recipes using this delicious veggie, I immediately thought of making this for roti. Chicken mussallam can also be made by adding chicken pieces instead of cauliflower florets.
We had this gravy with plain rice. The taste from the freshly grounded masala was so delicious.
Cauliflower florets – 2 cup
Tomato Puree - ¾ cup
Ginger garlic paste – 1 tbs
Onion – 2
Turmeric powder – ½ tsp
Green chilli – 2
Red chilli – 3
Coriander seeds – 1 tbs
Cummin seeds – 1 tsp
Garam masala powder – 1 tbs
Cardamon – 2
Cinnamon – 1” stick
Cashew – 5
Milk – 4 tbs
Oil – 2 tbs
Salt to taste
In a pan , dry roast cinnamon, cardamon , cummin , red chillies , coriander seeds.
Slice the onion and saute to light brown with a spoon of oil.
Grind , the roasted spices , cashew and sauted onion together to a fine paste.
In a pan , heat the remaining oil , add the grounded paste and ginger garlic paste. Cook for five minutes or till oil separates on top.
Add the slit green chillies , turmeric powder and tomato puree, mix well.
Add the required salt and cauliflower florets. Saute once.
Add about one cup of water or more accordingly.
Let it cook in simmer for few minutes.
When the cauliflower is cooked , add in the milk and mix well.
Add the garam masala and let it boil once.
Take off from flame.
This gravy can be garnished with grated panner , cream and coriander leaves.
Gobi mussallam is ready to serve.
Serve with plain rice , roti / phulka.