### TranslatedIngredients: 1 Cauliflower (gobi) - cut into florets,1 Onion,1 inch Ginger,3 cloves Garlic,3 Tomatoes - made into a puree,1 teaspoon Turmeric powder (Haldi),1 teaspoon Coriander Powder (Dhania),1 teaspoon Garam masala powder,1/2 teaspoon Red Chilli powder,Salt - to taste,2 sprig Coriander (Dhania) Leaves - chopped,1/4 cup Fresh cream,Sunflower Oil - for cooking ### PrepTimeInMins: 15 ### CookTimeInMins: 45 ### TotalTimeInMins: 60 ### Servings: 4 ### Cuisine: Awadhi ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Gobi Musallam Recipe, we will first steam the cauliflower florets. You can use the steamer or the pressure cooker method. Make sure you steam until it is firm and not soft.Make a paste of the onion, garlic and ginger and keep this aside.Make a puree of the tomatoes, and keep this aside.Into a heavy bottomed pan; heat a tablespoon of oil. Add in the onion garlic ginger paste and sauté the mixture on low to medium heat until the raw smell goes away. The color of the mixture will also change to a pale brown.To the above mixture; add in turmeric powder, coriander powder, garam masala powder and red chili powder. Stir-fry it along with the onion paste and you get the aromas from the masala. This takes about a minute.Next add in the tomato puree, the cauliflower florets and give the mixture a good stir. Add in the salt to taste and adjust the remaining spices to suit your taste.Cover the pan, turn the heat to low and simmer the musallam for about 5 minutes. This helps in building the gravy and makes the cauliflower get well coated with the masala. Finally,stir in the cream and chopped coriander leaves.Serve the Gobi Musallam along with phulka’s to enjoy your Sunday lunch meal. 
