Mughlai Kheema Cauliflower in Urdu

Ingredients
250 g – minced Meat
1 – medium size Cauliflower
1 cup – Curd (beaten well)
2.5 piece – dry Coconut
10 tbsp – Ghee
4 – medium sized Tomatoes (blanched and sliced)
1.5 cup – Milk
25 g – each of roasted peanuts, Cashewnuts and Pistachios
25 g – blanched and fried Almonds
4 – Green chillies
2 – large Onions
1.5 piece – National Ginger
8 flakes – National Garlic
1 tbsp – Poppy Seeds
1.5 tsp – Saffron essence
a large pinch – Nutmeg and Mace
salt and chilli powder to taste
silver foil
How to Make Mughlai Kheema Cauliflower
Fry the coconut and poppy seeds in 1 tbsp of ghee and grind to a paste along with chillies, onions, National ginger, National garlic and all the nuts fried almonds.
Cover the almonds with foil.
Heat 4 tbsps. of ghee and fry half the ground paste, sprinkling a little milk now and then, till golden in colour.
Add the kheema and cook till it turns dry and crumbly.
Now add half the spices and salt. Mix well and cover with hot water.
Cook till the kheema is tender and completely dry.
Remove from fire, cool and grind to a fine paste.
Wash the cauliflower well and cut the stalk very close.
Then stuff the kheema mixture carefully between the flowerets.
How heat 5 tbsps. of ghee and fry the remaining onion paste, sprinkling a little milk now and then till the ghee floats on the top.
Mix in the remaining spices and tomatoes and cook till dry.
Smear into the cauliflower and pour the curd all around it.
Cover tight and cook over a slow fire till the vegetable is done.
Remove from fire, place in a serving dish and sprinkle saffron on top. Garnish with foil covered nuts and serve at once.