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Gobi Musallam (Mughlai Whole Cauliflower Curry)

▢1 small head cauliflower (phool gobi)
▢2 teaspoons salt
▢2 tablespoons butter (salted or unsalted)
▢3 tablespoons vegetable oil
▢2 whole bay leaves (tejpatta)
▢2-3 whole black peppercorns (kali mirch)
▢2 whole green cardamoms (hari elaichi)
▢1 teaspoon cumin seeds
▢2-3 dry red chilies (broken into small pieces)
▢1 cup chopped onions
▢2 teaspoons chopped ginger
▢2 teaspoons chopped garlic
▢2 teaspoons chopped green chilies
▢1 cup chopped tomatoes
▢2 teaspoons coriander powder
▢½ teaspoon turmeric powder
▢2 teaspoons Kashmiri red chili powder
▢½ teaspoon cumin powder
▢½ cup finely chopped green bell pepper (capsicum)
▢½ cup yogurt (dahi, curd) (whisked with 1 teaspoon all-purpose flour)
▢¼ cup cashew nut paste
▢¼ cup unsweetened heavy cream
▢1 tablespoon Kasuri methi
▢½ teaspoon garam masala powder
▢1 teaspoon freshly squeezed lime juice
▢1 teaspoon salt (or to taste)
▢2 tablespoons chopped cilantro (fresh coriander leaves)

Blanch The Gobhi
Bring a large pot of water to a rolling boil over medium heat.
Once it comes to a boil, add salt and a whole cauliflower head (head side up).
Cover the pot with a lid and cook for 8-10 minutes until the cauliflower is slightly tender.
Don’t overcook otherwise it will become mushy.
Drain the water and wipe the cauliflower using a kitchen towel.
Shallow Fry The Cauliflower
Heat butter and oil in a large pan over high heat.
Once they are hot, add the cauliflower, head side down, and fry on high heat until it turns golden brown in color (5-6 minutes).
Slightly turn the cauliflower on its sides while frying.
Drain on a plate and keep aside.

Make The Curry
To the same pan, add bay leaves, peppercorns, cardamoms, cumin seeds, and dry red chilies, and let them crackle for 4-5 seconds.
Add onions, ginger, garlic, and green chilies, and fry until the onions are nicely browned (8-10 minutes), stirring frequently.
Add tomatoes and cook for another 4-5 minutes.
Now add coriander powder, turmeric powder, chili powder, cumin powder, and salt, and cook until oil starts to separate from the sides of the pan (3-4 minutes), stirring continuously.
Add green bell pepper, yogurt, cashew nut paste, and 1 cup of water, and bring the curry to a boil.
Add cream, Kasuri methi, garam masala powder, and lime juice and mix well.
Check for salt and add more if required
Reduce the heat to low.
Transfer the fried cauliflower to the pan and coat it with the curry.
Cover the pan with a tight-fitting lid and cook for 12-15 minutes until the cauliflower is nicely cooked. Stir the gravy a few times while cooking.
Garnish with cilantro and serve.

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