Gobhi Mussallam

Ingredients
1kg cauliflower
100gm Ginger garlic paste
To taste Salt Sauce
10gm Red chili powder
100gms Cashew nut paste
50gm Almond paste
50gm Chironji paste
50gm Desiccated coconut
50gm Fried onion paste
20gm Brown garlic paste
100gm Yogurt
80ml Refined oil
10gm Coriander leaf

Method
- Marinate the cauliflower with ginger garlic paste and salt.
- Make a paste of cashew nut, almond, chironji and coconut for sauce.
- Heat some ghee, add the ginger garlic paste and all the ingredients for the sauce. Cook on a high flame.
- Whisk in yoghurt, brown onion, brown garlic, and red chili powder and cook well until the masala gives out oil.
- Fill the pot with water and simmer. Allow the sauce to reduce.
- Strain the sauce through a fine strainer. Place the cauliflower in a shallow pan and apply sauce. Cover dish with a tight fitting lid and place some live coal on it. Cook on slow charcoal embers until done.