Gobhi Musallam

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Ingredients:

• 2 tablespoons ghee or vegetable oil
• 2 tomatoes. Cut in four pieces
• 2 bay leaves
• 1 ½ teaspoons garam masala
• 1 ½ teaspoons turmeric
• ½ teaspoon cayenne pepper
• Salt to taste
• 1 tablespoon dried coconut
• 1 two-pound (900 gm.) cauliflower
• 2/3 cup water
• Chopped cilantro (coriander) and lemon slices, to garnish.

(Makes 4 Servings)

Preparation: 

Heat the ghee in a deep saucepan and sauté tomatoes until their juices run. Add bay leaves, garam masala, turmeric, cayenne pepper, salt and coconut and stir thoroughly for another 2-3 minutes.

Remove leaves and stem from cauliflower, turn it floret-side down, and place over cooking mixture.

Pour water, cover pan, and simmer about 30 minutes. From time to time, remove cover and baste cauliflower with cooking mixture.

When cauliflower is tender, remove from heat and transfer the whole cauliflower together with the remaining liquid onto a serving dish.

Garnish with coriander and lemon and serve hot.

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