Ingredients

• 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 turmeric.
• 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.