Ingredients

• 250 g - minced meat
• 1 - medium size cauliflower
• 1 cup - curd (beaten well)
• 2.5 piece - dry coconut
• 10 tbsp - ghee
• 4 - medium sized tomatoes (blanched and sliced)
• 1.5 cup - milk
• 25 g - each of roasted peanuts, cashewnuts and pistachios
• 25 g - blanched and fried almonds
• 4 - green chillies
• 2 - large onions
• 1.5 piece - ginger
• 8 flakes - garlic
• 1 tbsp - poppy seeds
• 1.5 tsp - saffron essence
• a large pinch - nutmeg and mace
• salt and chilli powder to taste
• silver foil

How to Make Mughlai Kheema Cauliflower

• Fry the coconut and poppy seeds in 1 tbsp of ghee and grind to a paste along with chillies, onions, ginger, garlic and all the nuts fried almonds.
• Cover the almonds with foil.
• Heat 4 tbsps. of ghee and fry half the ground paste, sprinkling a little milk now and then, till golden in colour.
• Add the kheema and cook till it turns dry and crumbly.
• Now add half the spices and salt. Mix well and cover with hot water.
• Cook till the kheema is tender and completely dry.
• Remove from fire, cool and grind to a fine paste.
• Wash the cauliflower well and cut the stalk very close.
• Then stuff the kheema mixture carefully between the flowerets.
• How heat 5 tbsps. of ghee and fry the remaining onion paste, sprinkling a little milk now and then till the ghee floats on the top.
• Mix in the remaining spices and tomatoes and cook till dry.
• Smear into the cauliflower and pour the curd all around it.
• Cover tight and cook over a slow fire till the vegetable is done.
• Remove from fire, place in a serving dish and sprinkle saffron on top. Garnish with foil covered nuts and serve at once.