this is a lovely way to use the humble cauliflower it's a north Indian dish
called Gobi Musallam and it really shows you have versatile cauliflower can be
what I'm going to do is use a whole cauliflower and I'm gonna blanche it
just make sure that you take off all the foliage and then just cut the stem
just so you've got a slightly shorter stump and then what we're going to do is put into some
boiling water and add a few herbs into their half teaspoon of turmeric just
sprinkle that and then a little touch more teaspoon of salt just make sure the
cauliflower stay submerged throughout the whole cooking process I've left this
in five minutes on one side then turned over left for another five minutes so
I'm going to take that out and just leave it on some kitchen roll just to
drain off all of that excess liquid and he just put that to one side while you
clear up a little bit and then we'll start to get ready to make the source
which is going to be a lovely creamy base so I started to saute onions and
garlic in some ghee
if you don't want to use key you can use just some normal vegetable oil instead
but because it's nice and decadent I like to use for this dish so the onions
and garlic chopped up fairly roughly and I like to use red onion for this dish
and they've been sorting for about five or six minutes and just as they start to
go brown we're going to add a couple of roughly chopped Marto suppose they're
straight ahead
just increase the temperature a little bit because you called it right down by
adding those two martyrs in this arena increase that heat and then add some
chili now I've got to chilis in here but if you don't like it that hard you know
just reduced the amount of Chile appearing in there and I'm just shocked
that so it's fairly small you pass through and then I just julienned if you
like just cut into strips and what we're looking for is a really nice creamy sort
of sore so we want all the time our toes that onions garlic ginger all of their
the bits that we've got in here just come together so it's all of those
ingredients are in there just need to steer them through and what we looking
forward to tomorrow to start breaking down in the hole hole source to come
together so that'll take a few minutes while doing what it needs to do I'm just
going to use to get the spices ready and go to use a teaspoon of Korean to see
and they keep a really lovely singing lift to the dish / those don't worry
about getting a really fine powered or anything like that we just want to crush
them we want to see them to release it natural oils which I can already smell
in a teaspoon of chili powder services quite a mild chili powder kashmiris
chili powder and it's really lovely because it's got beautiful color is that
lovely orange color and also add a teaspoon salt
and then I'm going to put in penning creeping into these are dry fenugreek
the spices in trying with all of the ingredients that we've got in that
source just to make that lovely thick masala so the massage been cooking for
about six or seven minute all the two martyrs have broken down and it's really
have a little taste make sure that these things right who will get hit in the
chilly as well but all about will dampen down to the final few ingredients I have
decided especially water in there as well just to help bring everything
together but that's the consistency you're looking for quite thick quite
robust polite but everything is broken down into that I'm going to put a
teaspoon garam masala nice heat teaspoon normally put this in the end of the dish
but because of the way this dish tricks it's best to put it in now so just
forget it all the way through and then what I'm going to do something to turn
that off and then we're going to add cash you know which will be a key part
of this dish and what I've done is ISO the cashew nuts in some water about 3
tablespoons where and they've been soaking in the water about two hours and
what you'll see happens is that they get really soft so most likely rather than
just those in I'm also going to add a little bit of the water they've been
soaking and what the cashew nuts masala really creamy really decadent really
gently labor through and just have your hand blender ready because that's what
you going to use just to put that solves nice and fine once a solid case you just
need to get hand blender and just place it all up so that all of the flavors
narrow breakdown and all the caching nurse melton tassels and you looking for
almost suply consistency have a little taste you need to adjust the seasoning
and then you can do for the next part what you need is a dish that you can put
the whole of the cauliflower and something that will fit into your oven
so I'm using the base of my 10 sheen part here I'm just gonna bring that up
to temperature and again I'm going to use about tablespoon of this if you've
used oil then by all means just use oil but I'm just so staff some clemency as
soon as I get ya mattox from them I'm going to turn that I've got my
cauliflower just sitting here and it's been draining away from that straighten
make sure you even see two hundred and eighty degrees and then just get ready
to pour your lovely source all over that beautiful yellow cauliflower so make
sure it's all covered with a beautiful beach resource and once you're happy
that's going to go into the other gonna wrote the whole thing for about 40 to 45
minutes it may need just a little bit longer but you'll know it's done when
it's all love Liam brown all over you just wanna touch it and see dry to the
touch which means that it's also in all of those players just to finish off and
this is a really nice dish you can just put it straight on to your dining table
or a great centerpiece whether you're vegetarian or not
I'm just gonna have a little bit now this dish tastes amazing with fresh naan
and spicy tenders which you can click to subscribe to my channel for even more
delicious recipes