Gobhi Musallam गोभी मुसल्लम Cauliflower Musallam

• Remove the outer leaves of the cauliflower and cut the extra stem in such a way that cauliflower can sit straight at base facing the florets upwards.
• For blanching gobi
• In a large sauce pot, boil enough water along with salt and turmeric powder. Gently drop the whole head cauliflower in the boiling water and boil.
• Add cinnamon stick, cardamom pods, cloves, black cardamom, deggi red chilli powder and ghee mix well and boil for 5 minutes. Then flip it and again boil for 5 minutes. Or alternatively, steam it till al dente.
• Once it is done remove and keep it aside to cool down.

For filling

• In a mixing bowl, add green chutney, sutta flour and mix well so the chutney gets thicken.
• Stuff the prepared chutney into the gaps of cauliflower.

For Gravy

• In a bowl, add curd, water, add coriander powder, turmeric powder, deggi red chilli powder, asafoetida, salt to taste and mix well.
• In a kadai, add ghee, cinnamon stick, green cardamom pods, cloves mix well.
• Add the curd mixture into the kadai and mix well and let the masala cook properly.
• Add cashew paste and mix well. Strain the gravy in a bowl.
• Now keep the whole cauliflower on a baking tray, pour the prepared gravy all over it and bake it in a preheated oven for 15 to 20 minute.