Recipe of Mughal Cauliflower Musallam

METHOD:

1. Cut the stem and leaves of the cauliflower.
2. Heat water in a saucepan and add cauliflower to the boiling water.
3. Keep it in a parboiled state by boiling it for not more than 2 minutes.
4. Take a large mixing bowl add thick curd, 1 tsp ginger-garlic paste, ½ tsp garam masala powder, ½ tsp turmeric powder, dried fenugreek leaves, and 1 tsp red chili powder and gram flour.
5. Now add the cauliflower to the bowl and coat it well with the mixture.
6. Keep the marinated cauliflower in the fridge for 30 minutes.
7. Preheat your microwave oven to 180 degrees Celsius.
8. Meanwhile, place a baking tray with aluminum foil and grease it with butter.
9. Place the cauliflower on a tray and bake it for 20 minutes.
10. Take a non-stick pan to make the gravy.
11. Heat butter in a pan and add chopped onions. Add ginger-garlic paste, salt, cumin and turmeric powder, and tomato puree. Mix well till it turns fragrant.
12. Add cashew-melon paste and sauté the mixture for 2 minutes.
13. Simmer the gravy, sprinkle garam masala, and melted butter in it.
14. Garnish with coriander leaves.
15. Serve hot with naan or paratha.

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