Ingredients

• 700 g - whole cauliflower
• 40 ml - hot boiling water
• 50 ml - oil
• 5 g - coriander leaves, chopped
• For marinade:
• 100 g - yoghurt
• 100 g - tomato puree
• 10 g - ginger, crushed
• 1 big clove - garlic, crushed
• 1 - green chilli, crushed
• 3 g - red paprika powder
• 3 g - garam masala
• 2g - turmeric powder
• 5 g - coriander powder
• 5 g - cumin seed powder
• 10 g - salt

How to Make Simple Gobi Musallam

• Trim the cauliflower removing the stalk and leaves, leaving only a flattened portion at the base so that cauliflower can sit comfortably. Wash well.
• Pour the hot water in a 2 litre casserole dish.
• Stir in turmeric powder and salt.
• Place the cauliflower in the dish, cover and cook on high for 10 minutes.
• Keep aside.
• Pour 10 ml oil in a 1-litre casserole dish and heat on high for 2 minutes.
• Combine all the rest of the marinade ingredients and add to the oil.
• Stir and cook on medium-high for 3 minutes.
• Pour marinade over the cauliflower, stuffing in as far as you can.
• Set aside for 4 hours.
• Heat oil in a small bowl on high for 2 minutes. Turn it over after 8 minutes. | Finally, serve hot, garnished with coriander leaves.