Gobi Musallam (Cauliflower)

Wash the cauliflower well. Remove the outer leaves from the cauliflower head.

Flip the cauliflower so the stem is facing up towards you. with a knife cut around the core of the cauliflower leaving only a flattened portion at the base. so the cauliflower can sit comfortably.

In a pan boil enough water to cover the cauliflower. Add salt to taste, 1 inch cinnamon stick, 2-3 green cardamom, 1 black cardamom, 1/2 tsp turmeric powder, 1 tsp deggi red chilli powder and 1 tbsp ghee or oil in boiling water.

Place the cauliflower head up in boiling water for about 5 minutes then turn it around and let it boil for another 5 minutes. boil the cauliflower for total 10 minutes. Remove from water, wipe dry and keep it aside.( Don't over boil the cauliflower. overcooking will cause it to break apart)

In a bowl add 1/2 cup your favourite green chutney, 3 tbsp sattu flour or gram flour and mix well.
Turn the cauliflower upside down then apply the marinade paste evenly inside to reach properly till the end of florets so that on the top it looks good with a surprise element present in the inner side.

In a pan, add oil or ghee and heat over medium heat. Add 1-2 inch cinnamon stick,1-2 green cardamom, 1-2 cloves, ginger garlic paste and saute for 1-2 minutes. (add sliced onion and saute till golden brown {optional} ).

Now add coriander powder, turmeric powder, red chilli powder, salt to taste, water as required and mixed very well.
Then add yogurt and again mix very well till oil begins to separate. Reduce heat, add cashew nuts paste and mix well. Continue to saute, for about 2 minutes.

Now add 1 cup water, mix well and cook for about 10 minutes.Take care that the mixture does not get burnt.

once gravy become thick add fresh coriander leaves and cook for few minutes.
Now place the marinated cauliflower head down in the gravy, with spoon pour the gravy over the cauliflower, cover the lid and turn the heat to low and let it cook for 5 minutes. in between open the lid and stir the gravy.

Now open the lid and turn the cauliflower, top up. with the spoon pour the gravy over the top of the cauliflower cover the lid and cook for another 5 to 8 minutes or till cauliflower become tender and gravy become thicker turn the stove off.( Do not overcook the cauliflower it should maintain its shape).

Let the cauliflower cool down then first transfer the cauliflower in the plate then pour gravy on the top of the cauliflower and garnish it with chopped coriander leaves.

If you prefer you can bake the cauliflower in the oven.

Preheat the oven on at 170 degree C, Oil the baking dish if desired. Place the marinated cauliflower in a baking dish and pour the gravy over it and place the dish in the oven and bake it for 15 -20 minutes. Keep about a 1/3 of the sauce to serve on the side later.

After 20 minutes remove it from the oven. let the cauliflower cool down then transfer it into a serving plate and garnish with coriander leaves, Traditional Whole Gobhi Musallam is ready and serve along with naans or phulkas.