Achari Gobi Musallam.
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Achari Gobi Musallam cuisine is really a dish that's classified as an easy task to make. through the use of elements which are common around you, you may make it in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Achari Gobi Musallam dishes you make.
Alright, don't linger, let's approach this achari gobi musallam menu with 31 components which are definitely easy to acquire, and we have to process them at the very least through 10 tips. You should expend a while on this, so the resulting food could be perfect.
Ingredients of Achari Gobi Musallam:
- Provide 1 medium size whole cauliflower.
- Need 1 inch for cinnamon stick.
- Give 2-3 - cardamoms.
- Need 4-5 of cloves.
- Give 2 for bay leaves.
- Give 1 for mace.
- Require pinch - salt.
- Need pinch nutmeg powder.
- You need 1 of star anise.
- Require of Marination -.
- Give 1 cup - yoghurt.
- Require to taste of salt.
- Need 1 tsp. - ginger-garlic paste.
- You need 1/2 tsp. of turmeric powder.
- Need 1 tsp. of red chilli powder.
- Need 1 tsp. of coriander-cumin powder.
- Give 1/2 tsp. - garam masala powder.
- Prepare 1 tbsp. of pickle.
- You need Gravy -.
- Need 2 tbsp. of oil / ghee.
- Need 1 of onion, chopped.
- Give 1 for tomato, chopped.
- Require 1 tsp. - ginger-garlic paste.
- Require 1/2 tsp. for turmeric powder.
- Give to taste salt.
- Provide 1 tsp. of red chilli powder.
- Require 1 tsp. coriander-cumin powder.
- Provide 1/2 tsp. of garam masala powder.
- Prepare 10-12 - almonds (soaked for 10-15 minutes.
- Give 1 tsp. for kasuri methi (dry fenugreek leaves), crushed.
- Give as needed for coriander leaves, sliced almonds and onion rings to garnish.
Achari Gobi Musallam making:
- Wash the cauliflower and cut off the leaves and the hard stem. Do be careful not to break the florets. Handle extremely gently in the entire cooking process..
- In a deep pan boil sufficient water along with bay leaves, cardamoms, cinnamon, cloves, star anise, mace, salt, turmeric powder and nutmeg powder..
- Add the whole cauliflower & simmer for 4-5 minutes on one side. Flip it over and simmer for another 4-5 minutes on the other side too. Drain and keep aside..
- Mix together yoghurt, ginger-garlic paste, all powdered spices & pickle..
- Rub it all over the cauliflower and marinate for 2 hours..
- Heat oil in a pan and saute the onions till light brown. Add the tomatoes and saute till it is slightly mashed..
- Add the ginger-garlic paste, almonds & the dry spices mixed some water. Saute till the oil separates. Cool and blend..
- Transfer the onion paste and the leftover marinade to the pan and gently simmer till almost reduced. Add the kasuri methi and mix well..
- Add 1 cup water and gently place the marinated cauliflower and cook, covered on a low flame for 20 minutes. Halfway through, flip it over and cook the other side too..
- Serve, garnished with coriander leaves, onion rings & chopped almonds..
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