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Before you jump to Baked Malai Gobi Musallam recipe, you may want to read this short interesting healthy tips about Foods That Benefit Your Heart.
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We hope you got insight from reading it, now let’s go back to baked malai gobi musallam recipe. You can have baked malai gobi musallam using 27 ingredients and 12 steps. Here is how you do that.
The ingredients needed to prepare Baked Malai Gobi Musallam:
- Provide Ingredients for Malai gravy
- Take 2 onions
- Provide 1 inch ginger
- You need 2 garlic cloves
- Prepare 2 tbsp raw cashews, soaked for an hour
- Use 1 tsp cumin seeds
- Prepare 1 maze flower
- Get 2 cardamom
- Prepare 3-4 cloves
- Provide 1/2 tsp turmeric powder
- Prepare 1 1/2 tsp red chilli powder
- Use 1 tsp curry powder
- You need 1/2 tsp garam masala
- Take 1 tsp Kevra essence (optional)
- Use 1 pinch sugar
- Prepare to taste Salt
- You need 1 cup milk
- Use Ingredients for Gobi Musallam
- You need 1 head cauliflower
- Use 1 onion
- Get 1 tomato
- Take 1 inch ginger
- You need 2 garlic cloves
- You need 1 tsp cumin seeds
- You need 1 tsp turmeric powder
- You need 1 tsp red chilli powder
- You need to taste Salt
Steps to make Baked Malai Gobi Musallam:
- Making of Gobi Musallam: - Discard the outer leaves of the cauliflower and trim the base, so the flower sits still. Wash thoroughly. Take a deep vessel with adequate water to submerge the cauliflower. Bring the water to boil and add in salt and turmeric. Gently place the cauliflower head and cover the vessel with a lid on. Let it cook 5 minutes on each sides. This whole process will take around 12 minutes. Once it is done, strain it and allow it to cool down.
- Take a deep vessel with adequate water to submerge the cauliflower. Bring the water to boil and add in salt and turmeric. Gently place the cauliflower head and cover the vessel with a lid on. Let it cook 5 minutes on each sides. This whole process will take around 12 minutes. Once it is done, strain it and allow it to cool down.
- Grind the cashew to smooth paste by adding water to form a very tick smooth paste.
- Roughly chop the onions ginger and garlic and mince together in a food processor.
- Red gravy: In a wide pan add a tsp oil and crackle some cumin seeds, add in the minced onions along wit some salt. Cook it until it's starts to brown. Add in the chopped tomatoes, along with the dry spices. Saute until it all combined together, until the tomatoes break down and the vegetables start to give out the oil. Set it aside.
- Malai gravy: In a wide based pan heat a tsp oil and add in the cumins, cardamom, maze and cloves. Saute until it turn fragrant. Add in the ginger, garlic, onions and saute. Saute the onions until they soften and starts to colour change, this should take about 5 minutes. Switch off the flame and allow it to cool down.
- Grind the onions and the spices to smooth paste by adding little water. Put the same pan on heat and transfer the paste to the pan, saute it for a while and then add the dry spices (turmeric, chilli powder, curry powder). Cook it for a while until it becomes wonderfully aromat.
- Now add 3 tsp thick cashew paste, garam masala and big pinch of sugar and mix well.
- Reduce the flame and add 1 cup of Malai / cream, keep stirring to form a smooth paste. The sauce should be the consistency of thick soup and it is silky and smooth. Once the gravy is ready, allow it to cool down.
- Assembling: Take an oven proof dish. Place the cauliflower head upside down and pour in the malai gravy and coat the gravy all over the flower. Now apply the red thick paste on the head of the flower.
- Grill / tandoor it at 200 C for 22 - 25 minutes.
- In a serving dish, place the gravy and then the whole Gobi Musallam on it. Garnish it with some greens and nuts. Mildly spices, creamy dish that has to be sliced and serve with Nan, Roti or Chappati
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