Gobhi Mussallam

Ingredients                

• 2 small cauliflowers
• Salt to taste
• 1 teaspoon turmeric powder    
• 2 tablespoons oil                     
• 2 medium onions, grated             
• 2 tablespoons ginger-garlic paste                  
• 1 teaspoon cumin powder                
• 1 tablespoon red chilli powder            
• 1 tablespoon coriander powder            
• 1 teaspoon garam masala powder        
• 1 cup tomato puree                
• 2-3 tablespoons melon seeds (magaz) paste        
• ½ cup grated khoya/mawa                
• ½ cup fresh cream                
• Fresh coriander leaves for garnish 

Method

1. Remove stalks from the cauliflowers. Boil sufficient water in a deep non-stick pan, add salt and ½ teaspoon turmeric powder and mix.  Add the cauliflowers and cook for 10-15 minutes or till half cooked.  
2. Heat oil in a non-stick kadai, add onions, mix and sauté till golden brown. 
3. Add ginger-garlic paste, mix well and saute for 1-2 minutes. 
4. Add cumin powder, red chilli powder, coriander powder, remaining turmeric powder, garam masala powder and salt, mix well and sauté for 30 seconds.
5. Add tomato puree, mix and saute till oil separates.
6. Drain the cauliflower and set aside on a plate.
7. Add melon seeds paste and 2 cups water to the kadai, mix well and bring the mixture to a boil.
8. Add khoya and mix till well combined. 
9. Add half cooked cauliflowers and mix till the cauliflowers are well coated with the masala. Cover and cook on low heat for 8-10 minutes. Add fresh cream, mix gently and cook for 2-3 minutes. 
10. Transfer onto a serving bowl and serve hot garnished with coriander leaves.