Mughlai Phulgobi (cauliflower Stuffed With Solidified Milk, Nuts And Spices)

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 medium cauliflower
• 6 medium tomatoes, ripe blanched,chopped and pureed
• 3 medium onions, grated
• 7 tablespoons plain yogurt
• 1 cup khoya
• 10 cloves garlic
• 2 tablespoons poppy seeds, dry roasted and ground together
• 2 tablespoons fresh ginger, grated
• 2 green chilies, seeded and chopped - ground to a smooth paste
• 25 g almonds, blanched and fried
• 1 pinch nutmeg
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon nigella seeds (kalonji)
• 1 1/2 teaspoons salt
• 1/2 teaspoon chili powder
• 2 tablespoons raisins, soaked and drained
• 6 pieces saffron, soaked in a tablespoon of milk
• 2 tablespoons fresh coriander leaves, chopped
• ghee or oil
• 1 tablespoon salt (for gravy)
• cream

Recipe

• 1 break off the stalks of the cauliflower from the central core.
• 2 pour enough water to cover the cauliflower in a large pan.
• 3 mix salt.
• 4 soak the cauliflower in it for 30 minutes.
• 5 heat ghee or oil.
• 6 put nigella seeds.
• 7 as they pop, add onions and fry till light brown.
• 8 add ground ginger-chilli mixture.
• 9 stir well.
• 10 fry.
• 11 add the ground garlic mixture and khoya.
• 12 fry until the colour turns golden-brown.
• 13 add yoghurt.
• 14 stir.
• 15 fry until the oil separates.
• 16 add chilli powder, salt and raisins.
• 17 pour in the tomato puree.
• 18 mix well.
• 19 simmer.
• 20 add the saffron solution and nutmeg.
• 21 cool slightly.
• 22 stuff the masala in between the flowerettes very carefully without breaking them.
• 23 keep the remaining masala aside.
• 24 heat 8 tablespoons of oil, place the stuffed cauliflower upside down, sprinkle little water and reduce heat.
• 25 cover and cook for 10 minutes.
• 26 turn to cook until tender.
• 27 do not overcook or it will break.
• 28 place remaining masala in a deep serving dish.
• 29 put the cauliflower in the centre.
• 30 apply cream on top.
• 31 sprinkle fried almonds and corriander leaves.
• 32 serve hot.