1 whole medium sized cauliflower (blanched)

hung yogurt (1 cup)

1 and 1/2 teaspoon turmeric powder

1 teaspoon coriander powder

3 teaspoon ginger garlic paste

2 and 1/2 teaspoon garam masala powder

1 tablespoon musturd oil

salt to taste

3 tablespoon oil

3 medium sized chopped tomato

3 medium sized chopped onion

9-10 nos whole cashewnut or 2 tablespoon of melon seeds

3 tablespoon red chilli powder

1/2 tablespoon coriander powder

1/2 tablespoon jeera powder

1/2 tablespoon kadhai masala

1 tablespoon roasted kasoori methi

chopped coriander leaves for garnishing

Take a large mixing bowl. Add hung yogurt, 1 teaspoon ginger-garlic paste, 2 teaspoon red chilli powder, 1 teaspoon coriander powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon garam masala, musturd oil, salt to taste and mix well nicely. marination is ready.

Apply this marination mixture to all over blanched whole cauliflower, after the marination is completed, keep the marinated cauliflower in a fridge for 20 to 30 minutes to marinate. preheat the oven or microwave at 180 degree Celsius and roast the marinated cauliflower for 10-15 minutes.

Meanwhile heat 2 tablespoon of oil in a kadai. when the oil is heated add ginger-garlic paste, chopped onion, cashew nut and saute till golden brown, add chopped tomato and saute till tomatoes becomes soft.

Add all the dry masala and salt (to taste), mix it nicely and cook it till all the masalas leaves the oil. cool the mixture and blend it till it gets smooth texture.

Heat the remaining oil in a same kadai and add the blended mixture and cook it for 4 to 5 min, add roasted kasoori methi and give a nice mix. switch off the heat and your gravy for gobi musallam is ready.

Keep the grilled cauliflower on a serving platter or bowl. pour the gravy on it and sprinkle with some coriander leaves and serve with tandoori roti.