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The ingredients needed to cook Achari Gobi Musallam:
- Take 1 medium size whole cauliflower
- Get 1 inch cinnamon stick
- You need 2-3 cardamoms
- You need 4-5 cloves
- Get 2 bay leaves
- Take 1 mace
- Use pinch salt
- You need pinch nutmeg powder
- Take 1 star anise
- Prepare Marination -
- Take 1 cup yoghurt
- Get to taste salt
- Take 1 tsp. ginger-garlic paste
- Prepare 1/2 tsp. turmeric powder
- Prepare 1 tsp. red chilli powder
- Prepare 1 tsp. coriander-cumin powder
- Take 1/2 tsp. garam masala powder
- Use 1 tbsp. pickle
- You need Gravy -
- Get 2 tbsp. oil / ghee
- You need 1 onion, chopped
- Prepare 1 tomato, chopped
- You need 1 tsp. ginger-garlic paste
- Provide 1/2 tsp. turmeric powder
- Get to taste salt
- Take 1 tsp. red chilli powder
- Use 1 tsp. coriander-cumin powder
- You need 1/2 tsp. garam masala powder
- Get 10-12 almonds (soaked for 10-15 minutes
- Use 1 tsp. kasuri methi (dry fenugreek leaves), crushed
- You need as needed coriander leaves, sliced almonds and onion rings to garnish
Steps to make Achari Gobi Musallam:
- Wash the cauliflower and cut off the leaves and the hard stem. Do be careful not to break the florets. Handle extremely gently in the entire cooking process.
- In a deep pan boil sufficient water along with bay leaves, cardamoms, cinnamon, cloves, star anise, mace, salt, turmeric powder and nutmeg powder.
- Add the whole cauliflower & simmer for 4-5 minutes on one side. Flip it over and simmer for another 4-5 minutes on the other side too. Drain and keep aside.
- Mix together yoghurt, ginger-garlic paste, all powdered spices & pickle.
- Rub it all over the cauliflower and marinate for 2 hours.
- Heat oil in a pan and saute the onions till light brown. Add the tomatoes and saute till it is slightly mashed.
- Add the ginger-garlic paste, almonds & the dry spices mixed some water. Saute till the oil separates. Cool and blend.
- Transfer the onion paste and the leftover marinade to the pan and gently simmer till almost reduced. Add the kasuri methi and mix well.
- Add 1 cup water and gently place the marinated cauliflower and cook, covered on a low flame for 20 minutes. Halfway through, flip it over and cook the other side too.
- Serve, garnished with coriander leaves, onion rings & chopped almonds.
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