Gobi Musallam

Trim the greens of the floret and the hard stem. Clean the floret and keep aside. Now, boil water (good enough to immerse the floret fully) with some turmeric powder. Immerse the floret for about 10 minutes head down.

Marination: Mix all the ingredients listed under ‘For the marinade’. Now, apply the marinade all around the blanched floret covering all the crevices. Refrigerate the floret for about 2 hours.

In a pan, add about a tsp of oil. Once the oil is hot, add the onions and sauté until they become translucent. Add the ginger garlic paste, bedki chillies & the tomatoes. Fry again until the tomatoes turn mushy.Add the cashew nuts and take

In the same, add some oil. Before the oil is too hot, add the dry powders i.e. Kashmiri Chilli Powder, Coriander Powder, Jeera Powder and half of the Garam Masala Powder and let it mildly fry in oil. Do not let it burn.

Add the ground paste, salt and sugar. Cover the pan and cook until you can see specks of oil on the gravy. Now, add water (about 1 ½ cups) to the gravy. Place the marinated floret head down in the gravy. Cover and cook for at least 15 – 12

Once, you see the head of the floret has been cooked, turn over the floret and keep is head up and cook the same way. If you feel the gravy has thickened add a bit of water and cook again. Once the floret is cooked thoroughly, remove from h