Gobhi Mussallam Khaas
by Palak Rajput
Added to 5 cookbooks
This recipe has been viewed 6273 times
A delicious cauliflower recipe made in a spicy gravy and different style.
- Heat the oil in a kadhai and deep fry the florets till golden brown.
- Drain on absorbent paper and keep aside.
- Heat 2 tsp of oil in a kadhai, add the onions, cloves, cardamoms, cinnamon, mace and black peppers and saute on a medium flame till the onions turn golden brown in colour.
- Cool and blend into to a smooth paste. Keep aside.
- Heat 1 tbsp oil in a pan, add the prepared onion-ginger-garlic paste and saute on a medium flame for 3 minutes.
- Add the tomato puree and khoya, mix well and saute for more 3 to 4 minutes.
- Add the cooked onion-spices paste, cauliflower and 1/2 cup of water, mix well and cover and cook till the cauliflower absorbs the flavour and gravy thickens.
- To serve, arrange the florets in a plate and pour gravy around them.
- Serve hot garnished with silver warq, almonds and fried green chilli.
- Serve hot.
This recipe was contributed by Palak Rajput on 31 Aug 2011
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