Tandoori Gobhi Musallam

Ingredients

• 400 grams cauliflower, blanched in salted water
• 1 cup hung yogurt
• Salt to taste
• 2 tablespoons ginger-garlic paste
• 4 tablespoons oil
• 2 tablespoons gram flour (besan), roasted with carom seeds
• 1 tablespoon red chilli powder
• 1 teaspoon garam masala powder
• 1 teaspoon turmeric powder
• ½ teaspoon dried fenugreek leaves (kasoori methi)
• 1 medium onion, sliced
• 1 teaspoon coriander powder
• 1 tablespoon mussallam masala
• 2 cups thick yogurt
• ½ cup cashewnuts melon seed paste
• ½ cup browned onion paste
• 1 tablespoon minced garlic 
• 1 medium tomato, diced
• ½ medium green capsicum, diced
• 1 medium onion, diced and layers separated
• 1 tablespoon kadai masala
• ½ cup chopped fresh coriander leaves 
• 1 silver warq sheet

Method

1. Take hung yogurt in a large mixing bowl. Add salt, 1 teaspoon ginger-garlic paste and mix well.
2. Heat 1 tablespoon oil in a shallow non-stick pan. Add roasted gram flour, 1 teaspoon red chilli powder, ½ teaspoon garam masala powder, ½ teaspoon turmeric powder and dried fenugreek leaves, mix well and saute till fragrant.
3. Add this to the hung yogurt and mix well. Adjust salt. Apply this mixture all over the blanched cauliflower. Keep the bowl in the refrigerator for ½ hour to marinate.
4. Preheat oven to 180° C. Line a baking tray with aluminium foil and grease it.
5. Place the cauliflower on it and place the tray in the preheated oven. Grill for 20 minutes.
6. To make the gravy heat 2 tablespoons oil in a non-stick kadai, add sliced onion and saute till golden brown. Add the remaining ginger-garlic paste and continue to saute. Add salt, remaining chilli powder, remaining turmeric powder, coriander powder and musssallam masala. Mix well and saute till fragrant.
7. Add yogurt and mix well. Continue to saute till oil begins to separate. Reduce heat, add cashewnuts-melon seed paste and mix well. Continue to saute, for about 2 minutes. Add 1 cup water, mix well and cook for about 10 minutes.
8. Add browned onion-yogurt paste and mix well and continue to cook, stirring continuously, for 5-6 minutes more. Take care that the mixture does not get burnt.
9. Strain the mixture into another bowl to get a smooth gravy. Set it aside.
10. Heat 1 tablespoon oil in another non-stick pan, add minced garlic, tomato, green capsicum, diced onion and saute lightly. Add kadai masala and mix well and saute. Add salt and mix. Add the strained gravy and mix. Cook further for about 2-3 minutes on low heat.
11. Switch off the heat, add coriander leaves and mix well.
12. Keep the grilled cauliflower on a serving platter. Slit it open cross-wise without cutting through. Pour the gravy on it, decorate it with silver warq and serve hot.