1 gobi (cauliflower)
25g cashew nuts
1 cup yogurt
15g dry fenugreek leaves, powdered
20g ginger garlic paste
10 green chilies
10g cumin seeds
50g oil
Salt to taste

Dum Gobi

1. Remove the stem portion at the bottom of the cauliflower and keep the whole cauliflower aside.
2. Immerse the cauliflower in boiling salted water for 5 minutes and keep aside.
3. Mix the cashews, green chilies, ginger garlic paste, cumin seeds and blend them to a fine paste. Add this paste to yogurt along with salt and mix well.
4. Apply some of this mixture to the cauliflower and allow it to marinate for 30-40 minutes.
5. In a wide pan, arrange the cauliflower in the middle and add the remaining yogurt mixture to it. Sprinkle dry fenugreek leaves powder on the top along with oil.
6. Cover the pan with a lid and seal the edges of the lid with wheat flour dough. (Take some wheat flour and make a fine dough by using water). By doing this, the steam will not escape and the cauliflower gets well cooked.
7. Cook for at least 15-20 minutes on low heat by the same procedure.
8. Serve hot with parathas or pulao.