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1 - whole cauliflower
3 tbsp - oil
2-3 - cloves
1-2 - bay leaves
1 tsp - turmeric
1 tsp - red chilli powder
1 tsp - garam masala
1 - big onion
4 cloves - garlic
1 inch - ginger
1 - large or 2 medium tomatoes
1 - cardamom
Salt to taste
1 tbsp - chopped green coriander for garnishing
How to Make Gobi Musallam
Cut onion and garlic into thin slices and grate the ginger.
Wash the cauliflower and make small slits in it on the base as well as the top but don't cut it.
Heat oil in a deep pan preferably, non-stick.
Coarsely crush the cardamom and cloves, and add it to oil along with the bay leaves.
When they become brown, add sliced onions and garlic and saute till golden brown.
Add red chilli powder, garam masala, salt, grated ginger and tomatoes and saute for a minute.
Place the cauliflower in the pan, spread the masala evenly over the cauliflower with a spatula and place a tightly covered lid over it.
Lower the flame.
Don't add water; there will be enough water for the cauliflower to be cooked if the lid is tight enough.
Stir it occasionally and gently till the cauliflower is cooked (approx 20-30 min).
Serve it hot after garnishing with chopped coriander.
Goes well with roti or paratha.
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