GOBHI MUSALLAM

Method

• Mix together the water, lemon juice and the salt.
• Cut off the stem of the cauliflower right till the base. Prick with a sharp knife all over.
• Place the cauliflower in a deep dish and sprinkle with the lemon juice mixture all over and around it.
• Cover and cook at HI for 12-15 minutes, till almost cooked, but firm. If not, cook further till done. Remove from the dish and keep aside.
• Place oil in a dish and cook uncovered at HI for 1 minute. Add the onions and cook uncovered at HI for 5 minutes, stirring once, to a light brown.
• Add the grated onions, mix well and cook uncovered at HI for 5 minutes, stirring once. Add the ginger and the garlic paste and cook uncovered at HI for 1 minute.
• Add the coriander, cumin, chilli powder, turmeric and the tomatoes. Cook covered at HI for 5 minutes.
• Add to this the blended tomato and cook covered at 70% for 5 minutes. Add salt to this gravy.
• Place the cauliflower upside-down in the dish and cover with the gravy. Cook covered at 70% for 5 minutes. Turn and cook covered at 70% for 5 minutes, basting it with the masala.
• Serve hot garnished with cardamom powder and the garam masala.