Recipe: Gobi Musallam

[Guest guest]

Something 'Hot and Spicy' for you!

I wanted to try a Gobi Musallam - a northern Indian dish. I found a couple of

versions on

the net, and this is my version of one of them. We had it today, and it was

grrrrreat! I was

surprised, because I thought . . . Well, never mind what I thought. It serves 4

- or

<blush> 2 hungry people.

 

1 cauliflower (I didn't weigh it)

1 tsp turmeric powder

1 tsp ground cayenne

1/8 tsp ground cloves

1 tsp garam masala (I used a commercial mix)

1-1/2 tbsp canola oil (or less if you like)

2 bayleaves

2 cardamon pods, lightly crushed

1 large yellow cooking onion, finely chopped

5 cloves garlic, finely chopped

2 tomatoes, chopped

1 Tbsp grated fresh ginger

salt as needed

Garnish: Coriander/cilantro leaves, halved cherry tomatoes

 

Trim the cauliflower so that it sits on a flat base and make slits in the bottom

and top, but

not separating out the parts. You want this to remain in one piece. Set aside.

 

Measure the ground spices and place in a small dish. Set aside.

 

In a large pan which has a tight-fitting lid (such as a dutch oven) deep enough

to contain

the cauliflower, heat the oil and add the cardamon pod and bay leaves, stirring

briefly.

 

Add the onions and continue to cook until they start to turn golden, add the

garlic (being

careful not to let it burn) and stir until it just starts to turn colour.

 

Add the dish of ground spices together with the tomato, ginger and a little

salt, and stir

well for a minute. This mixture is the `masala' with which the cauliflower will

be coated

before cooking.

 

Scrape the `masala' to the sides of the dutch oven and place the cauliflower in

the middle

of the pan. With the help of a spoon and a spatula, carefully scoop the `masala'

mixture

over the cauliflower and spread it so that the head is nicely covered. You'll

feel as if you're

icing a cake!

 

Reduce the heat to low and cover tightly - the cauliflower will cook in its own

steam. Give

it a stir a couple of times to make sure all is well, but be careful to treat it

gently - it is to

be in one piece when served.

 

This cooking should now take about 25 minutes, but you can test with a very very

thin

knife or a skewer to see how it's going during one of your `stirring' sessions.

 

Behold, a beautifully sauce cauliflower!

 

Using a couple of very large kitchen spoons, or a big `egg' turner and a ladle

or whatever,

lift the cauliflower carefully onto a heated platter - all in once piece. Add

any `masala' left

in the pan. Garnish and serve with rice or bread.

 

Best, Pat