Shahi Gobhi Mussallam

It's hard to figure what can you do much with a cauliflower - this recipe is a great way to present the so not very interesting vegetable - cauliflower. Pick small sized cauliflowers for this dish. Cauliflower is low in fat, low in carbohydrates but high in dietary fiber, folate, water, and vitamin C and possesses compounds that protect from cancer.

This recipe will serve 2-3 people.

Ingredients:

• 1 very small whole cauliflower
• 4 tablespoon oil
• 1/4 cup boiled peas
• 2 medium sized onions finely chopped
• 3 small tomatoes
• 2 tablespoon fresh ginger garlic paste
• 2 tablespoons cashewnuts ( soaked in 1/4 cup for 10 minutes and ground to paste)
• 1/2 teaspoon shah jeera
• 1 teaspoon coriander powder
• 1/2 teaspoon amchoor ( dry mango powder)
• salt to taste
• 1/2 teaspoon garam masala powder
• 1 teaspoon tandoori chicken masala
• 2-3 choti elaichi ( green cardamom) seeds crushed
• 1/4 cup paneer
• 3 tablespoons chopped coriander leaves
• 1/4 cup low fat milk

Method:

• Remove stem of the cauliflower from the bottom and boil it whole with 5-6 cups of water and 2 teaspoon salt for 7-8 minutes. Turn off heat and leave it covered in hot water for another 10 minutes. Remove from water and wipe dry with a towel.
• Heat 2-3 tablespoons oil in a kadhai ( deep wok ). Once the oil is hot add the whole cauliflower with the flower side in the oil. Cover and cook on medium flame , stirring occasionally till the cauliflower turns golden brown from most sides and is cooked. Remove from oil and keep aside.
• Add 2 tablespoons oil in a non stick pan and add shah jeera. Saute and then after a minute add onions and saute till they turn golden brown. Then add tomatoes and ginger garlic paste. Saute till the mixture is dry and the oil seperates. This will take 8-10 minutes. Then reduce the flame and add coriander powder, mango powder, garam masala, tandoori chicken masala, paneer and green cardamom seeds. Mix well and cook for another 4-5 minutes.
• Add cashew paste and then grind the entire onion tomato mixture to a paste a for smooth gravy.
• Pour this paste back in the non stick pan. Reduce heat. Keeping the flame low, add milk stirring occasionally. Stir for 4-5 minutes till slightly thick. Add salt to taste.
• Insert a little of this thick masala gravy in between the florets of the cauliflower.
• To the remaining masala, add enough water to get a thick gravy. Bring this to boil and then simmer for 5-7 minutes till slightly thick. Boil and adjust salt to taste. Cook for another 2-3 minutes. Remove from fire.
• To serve, arrange the whole cauliflowers on a platter. Pour the thick masala over the cauliflower and sprinkle boiled peas over it and on the sides. Serve hot and enjoy.