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An awesome treat for a festive table, the north indian specialty gobhi mussallam are easy to prepare and quite appealing in looks. The cauliflower(gobhi) florets are mixed with tomato, onion and ginger garlic paste based curry and cooked to a spicy rich finish. Enjoy gobhi mussallam with parantha or roti.
- Combine 2 tbsp water, lemon juice and salt in a bowl and whisk well. Keep aside.
- Cut off the stem of the cauliflower right till the base.
- Prick with a sharp knife all over.
- Place the cauliflower in a deep dish and sprinkle with the lemon juice mixture all over and around it.
- Cover and cook on a high flame for 12-15 minutes, till almost cooked, but firm.
- Serve hot garnished with cardamom powder and the garam masala.
This recipe was contributed by sonaprem on 31 Aug 2011
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