Awadhi Style Cauliflower Preparation (Gobi Musallam)

Indian Vegetarian Main Course Special

Awadhi/Nawabi Cuisine

Awadhi Style Cauliflower Preparation (Gobi Musallam)

Serves 3-4

Ingredients:

Cauliflower- 1 Medium

Onion- 1 Large, Cut in Chunks & Pureed

Tomatoes- ¾ Cup, Cut in Chunks & Pureed

Whole Cashewnuts- 4 to 5

Melon Seeds/Pumpkin/Watermelon (Magaz)- 3 Tbsp.

Mix of Ghee & Extra Light Olive Oil/Olive Pomace Oil- For Deep Frying & 3 Tbsp. for Gravy

Ginger-Garlic Paste- 1 Tbsp

Green Chillies- 2, Slit Lengthwise

Whole Garam Masala- 1 Tbsp., Freshly Powdered (Equal Quantity of Cardamom, Cinnamon, Clove, Mace)

Turmeric Powder- ¼ Tsp.

Coriander Powder- ½ Tsp.

Cumin Powder- ½ Tsp.

Red Chilli Powder- ½ Tsp.

Salt- To Taste

Fresh Cream- 2 Tbsp.

Fresh Coriander Leaves- 2 Tbsp., Finely Chopped

Method:

The Cauliflower needs to be Washed, Cleaned & Soaked in Boiling Salted Turmeric infused Water for some time to make sure any Hidden Insects/Worms are out 

 

Heat Oil & Saute the Cauliflowers till they get some Golden Brown Color & are just about Soft & Crunchy

 

Onions, Tomatoes & Magaz Seeds need to be made into a Fine Paste

 

In the Same Oil, Add Onions, Green Chillies, Tomatoes, Saute

Tips:

Credit goes to my Amazing Mother-in-Law & her UP-Jharkhand Friend Circle! 

Ghee & Cashew Nuts are Optional & can be used for those Special Occasions when making this as a Rich Dish for Guests or for Growing Kids at home!
For Regular Cooking, we being Health Conscious use Extra Light/Olive Pomace Oil

The Classic Mussalam Recipe (with Vegetables or Meat) originated from the Royal Kitchens of Mughal Empire in India & at present is found in Delhi, Punjab, Uttar Pradesh and North Indian regions in different forms


I wanted to share our Homeopathic Doctor's Tip related to people who Bloat easily with Cauliflower
With either Deep/Shallow Frying/Sauteing Cauliflower Florets, there are less chances of Bloating/Gas/Acidity afterwards

Feel free to share your views & do let us know how this one turned out :)