For the Gravy
Onion - 1 big
Ginger Garlic paste - 1/2 tsp
Salt to taste
Turmeric powder a pinch
Oil - 2 tsp
Butter - 1 tsp
Coriander leaves - 1/2 cup
For the Ground Masala
Onion - 1 big
Dry Red Chili - 6 nos
Coriander Seeds -1 tsp
Cumin Seeds - 3/4 tsp
Almond - 6 -7 nos
Fennel Seeds - 1/2 tsp
Whole Pepper corns - 1/2 tsp
Cardomon - 2
Cloves - 2
Cinnamon - 1"
How to Make Gobi Musallam
Wash the whole cauliflower in running water. In the pressure cooker that fits the whole flower, take enough water and bring to boil with a pinch of turmeric and salt. Cover without the gasket for 10 mins and discard the water.
Drain in a colander and keep it aside.
In the same pressure cooker, add oil, and add the ingredients listed under ground masala. Saute for couple of mins till all of them get browned well. Remove and allow it to cool.
Meanwhile, to the pan add finely chopped onions, saute well. Then add ginger garlic paste. Continue cooking.
Now add the par boiled cauliflower and roast well. Turn on all sides to ensure it gets browned well all over.
Grind the masala to a fine paste with enough water and then pour over the cauliflower and cook on high.
Add a cup of water and finely chopped coriander leaves. Cover with lid and pressure cook for a whistle.
Once the pressure falls, remove the lid and cook for couple of minutes
Since cauliflower is very tender and gets cooked fast, it doesn't require more than 1 whistle.
Also cutting into florets and browning it will surely enhance the taste.