Gobi Musallam

Gobi Musallam, a crown jewel of Awadhi cuisine, can be intimidating for new cooks. But fear not! With Jyoti Foods spices and this easy-to-follow recipe, you can create a restaurant-worthy Gobi Musallam in your own kitchen.

Ingredients:

• 1 medium cauliflower head
• 1/4 cup yogurt
• 1 tbsp lemon juice
• 2 tbsp vegetable oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 bay leaf (Tej Patta)
• 2 Jyoti Foods Cloves /Laung (Laal Pari)
• 2-3 Jyoti Foods Green cardamom / Chhoti Elaichi (8mm)
• 1 black cardamom (Badi Elaichi) (optional)
• 1 tsp Jyoti Foods Roasted cumin /Bhuna jeera powder
• 1/2 tsp Jyoti Foods Coriander / Dhaniya powder
• 1/2 tsp Jyoti Foods Red chili / Lal mirch powder
• 1/2 tsp Jyoti Foods Turmeric / Haldi powder
• 1/4 tsp Jyoti Foods Garam masala  (optional)
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)

Marinate:

1. Wash the cauliflower and remove the outer leaves. Trim the stem so the cauliflower sits upright. Using a sharp knife, carefully make shallow slits all over the cauliflower without breaking it apart.
2. In a bowl, whisk together yogurt, lemon juice, and a pinch of salt. Gently massage the marinade into the cauliflower florets and slits, ensuring it coats the entire surface. Set aside for 30 minutes.

Gravy:

1. Heat oil in a pan or pressure cooker on medium heat. Add the bay leaf, green cardamom and black cardamom (if using). Let them splutter for a few seconds.
2. Add the chopped onion and fry until translucent, around 5 minutes.
3. Add the ginger and garlic and cook for another minute, until fragrant.
4. Add the Jyoti Foods roasted cumin powder, coriander powder, red chili powder, and turmeric powder. Stir fry for a minute, allowing the raw aroma of the spices to vanish.
5. Pour in 1 cup of water and bring it to a simmer. Scrape up any browned bits from the bottom of the pan.

Cooking the Cauliflower:

1. Gently place the marinated cauliflower in the simmering gravy. Be careful not to break the florets.
2. Cover the pan and cook for 15-20 minutes on medium heat, or until the cauliflower is tender but not mushy. You can check by inserting a knife through the thickest part of the stem - it should pierce easily.
3. (Optional) If using a pressure cooker, cook for 5-7 whistles on medium heat and then let the pressure release naturally for 10 minutes before uncovering.
4. Once cooked, remove the cauliflower from the gravy and set it aside.

Finishing Touches:

1. Increase the heat to medium-high and simmer the gravy for a few minutes, allowing it to thicken slightly. Season with salt to taste.
2. (Optional) For a richer gravy, add a dollop of cashew paste or cream and simmer for another minute.
3. Gently place the cooked cauliflower back into the thickened gravy. Sprinkle with garam masala powder (optional) and chopped fresh coriander leaves.

Tips:

• Ensure the cauliflower is not overcooked, as it should retain its shape and not become mushy.
• Adjust the spice level by using less or more red chili powder.
• Serve hot with roti, paratha, naan or jeera rice for a complete and satisfying meal.

Jyoti Foods spices make creating this Gobi Musallam recipe a breeze. So, impress your family and friends with your culinary skills and enjoy the delicious flavours of this classic Indian dish!