Name: Shahi Gobhi /Gobhi Mussallam in milk gravy recipe by Geeta Sachdev at BetterButter
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 4
Ingredients: 1 small head of gobhi /cauliflower; 2 tablebspoon blanched peas; Marinade; 1+1/2 cup milk; 1/2 cup water; 1/2 teaspoon salt; 1/2 teaspoon turmeric; 1 teaspoon oil; For gravy; 2 onions; 3 tomatoes; 3 green chillies; 1 inch piece of ginger; 2 tablespoon curd; Grounded masala; 8 to 10 cashews; 8 to 10 almonds; 1 tablespoon melon seeds; 1 teaspoon fennel seeds; 1 bay leaf; 1/2 inch piece of cinnamon; 4 pieces of black pepper; 2 pieces of cloves; 2 pieces of cardamom; Dry masala; 1 teaspoon salt; 1 teaspoon turmeric; 1 teaspoon sugar; 1 teaspoon red chilli powder; 1 teaspoon coiender powder

ABOUT Shahi Gobhi /Gobhi Mussallam in milk gravy RECIPE

Shahi gobhi or gobhi mussallam is one of the popular and delicate recipe of north india Musallam is a mughal word meaning whole and this dish means a whole Gobi (cauliflower). In this dish whole Cauliflower is first marinated and then cooked with spicy gravy and served quite exotic way. It is a nice change from the usual Gobi aloo ki sabzi and it is absolutely yummmm.!!!

Ingredients Serving: 4

1 small head of gobhi /cauliflower
2 tablebspoon blanched peas
Marinade
1+1/2 cup milk
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon turmeric
1 teaspoon oil
For gravy
2 onions
3 tomatoes
3 green chillies
1 inch piece of ginger
2 tablespoon curd
Grounded masala
8 to 10 cashews
8 to 10 almonds
1 tablespoon melon seeds
1 teaspoon fennel seeds
1 bay leaf
1/2 inch piece of cinnamon
4 pieces of black pepper
2 pieces of cloves
2 pieces of cardamom
Dry masala
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon sugar
1 teaspoon red chilli powder
1 teaspoon coiender powder
1 teaspoon garam masala powder
1 teaspoon kitchen king masala powder
1 table spoon kasuri methi/dried fenugreek leaves
1/2 teaspoon kashmiri red chilli powder
For tempering
2 tablespoon ghee or oil
1 teaspoon jeera/cumin
1/2 teaspoon heeng /assifoitida
1 cup water
1 tablebspoon juice of lemon

Instructions

Make the mixture of water and milk with salt, haldi and oil wash. Clean the head of cauliflower.
Blanch the head for 5 to 10 minutes till tender, while boiling turn the side twice, check the softness with knife and then keep it for rest with cover for few minutes.
Then drain it and microwave it for 2 to 3 minutes
Roast the grounded masala for two minutes, then paste it along with 1 bowl milk and 2 tablebspoon curd, here I used that rest of the boiled milk 1 cup in which we earlier had blanched the cauliflower.
Paste onion with ginger, green chillies, garlic (optional) and tomatoes. In a karadhi heat ghee or oil, crackle heeng and jeera. Add onion paste cook till oil separates. Then add tomato puree cook till it leaves the oil. Then add grounded creamy masala of curd mixture and cook till oil comes up. Add all the dry masala along with sugar. Mix and add the rest of the milk, if needed adjust water accordingly, let it cook till all the ingredients mix up nicely and lovely aroma of masalas comes up and the mixture leaves the sides of the kadhai.
Then put cauliflower in it, cover it with gravy from all sides. Add peas, let it cook for few more minutes with lid till cauliflower absorbs all the gravy nicely. At the time of serving squeeze lemon over it.

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