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GOBI MUSALLAM

INGREDIENTS:

• 1 medium cauliflower (approx 500 grams )
• 1 lemon
• 1 ½ tablespoons oil
• 3 onions, chopped
• 1’’ piece of ginger, finely chopped or grated
• 3 tomatoes, chopped
• 1 ½ tablespoons curds, whipped green chillies to taste
• A pinch turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• ½ teaspoon gar-am masala
• Salt to taste
• 1 ½ tablespoons fresh coriander, finely cut

METHOD:

• Wash the cauliflower well and cut off the hard stalk and leaves, leaving only a flattened portion at the base so that the cauliflower can ‘sit’ comfortably.
•  Rub all over with lemon juice. Put into a shallow Microwave at 100% power for 6-8 minutes depending on the quality of the vegetable. Set aside.
• Heat the oil in a microwave-safe dish at 100% power (or MW 70%+200 degrees) for 2 minutes. Drop in the onions and ginger.
• Continue cooking for 5 minutes (4 minutes in case you are cooking combination) or till the fat starts to separate. Stir in the coriander.
• Pour this mixture over the cauliflower, stuffing in as far as you can. If there is time, let the cauliflower sit in this “marination”.
• When you are ready to serve, preheat oven at 100% power or MW 70% + Grill for 8 minutes. Put the cauliflower in.
• Cook at this power till the cauliflower is heated right through and if you are using the second option, browned as well.

SERVES 4

HANDY TIP:

                        If you do not have an oven that offers combination cooking, try this: grate a few tablespoons cheese over the cauliflower and microwave at 100% power for 2 minutes. The cheese will melt appetisingly. Alternately, in a flat bottomed dish, heat 2 tablespoons butter or oil at 100% power for 1 minute. Stir in 100 grams fresh crumbs. Cook at the same power level for 4-6 minutes, stirring frequently till the crumbs are golden brown. Use whatever you need over the cauliflower and store the rest in an airtight jar.