Cut cauliflower into small florets.
Boil sufficient water, remove from flame and immerse cauliflower florets in boiling water for 10 to 15 minutes.
Drain and then shallow fry the florets in 1/2 cup of oil into light golden brown.
In the same oil fry the cashews into light golden brown. With little water make a paste.
In a none stick pan dry roast the thinly sliced red pumpkin/butternut squash until they are charred.
With 1/2 cup of milk make a smooth puree with the charred pumpkin.
Make tomato puree, onion paste and ginger garlic paste.
Add 3 tablespoon of oil in a big pan.
Saute onion paste in hot oil for 2-3 minutes.
Then add ginger garlic paste and saute until raw smell goes off.
Add turmeric powder, kashmiri red chilli powder, coriander powder and garam masala powder.
Mix well to incorporate and add tomato puree, cashew paste(keep 1 tablespoon of paste aside for the sauce) and 1/2 of the roasted pumpkin puree.
Stir well to mix everything, add salt and sugar.
Add little water, cover and cook in medium low heat for 5-6 minutes.
Next add the fried cauliflower florets, stir to coat the gravy well to the florets.
Cover and cook in medium heat so that all the flavours of musallam gravy incorporates to the veggies.
After 5-6 minutes of cooking, add 1/2 cup of cream, mix lightly, check the seasoning, sprinkle coriander leaves and remove from heat.
Rich govi musallam is ready now. Keep aside.
For the creamy sauce, in a pan add the remaining pumpkin puree, cashew paste, and 1/2 cup of water.
Mix well and bring to boil.Add salt, sugar, chilli flakes and kasuri methi.
Mix well and lastly add cream.
Give a quick stir and the creamy delicious sauce is ready.
For the laccha paratha take 1 cup of all-purpose flour and 1 cup of wheat flour to a dish.
Add salt and sugar and mix well.
Make a hole in the centre, add 1 egg, 1 tablespoon of milk, 3 tablespoons of ghee and mix.
With the help of water make a crumbly soft dough.
Cover and keep aside for 1/2 an hour.
Take a tart or pie dish of medium size(you can make small tarts for individual servings) and grease with little oil.
After resting time take out the dough, knead again for a minute and divide the dough into 2 parts.
Take one portion and roll to a thin chapati.Dust extra flour if needed.
Spread some ghee on the top.
Now fold the chapati like the following picture to make a log that will form the laccha texture.
Now roll the log with your hand to make it little longer and roll the log like a pinwheel.
Roll out the pinwheel to make a thick chapati of the size of your tart dish.
Place the sheet to the tart dish, press lightly to fit in the dish.
With a fork prick the tart so that it won't puff up during baking.
Place some kidney beans or any kind of dry beans on the tart so that we can blind bake the tart.
Pre heat oven at 200 degree C for 10 minutes.
Bake the tart in preheated oven for about 20 to 25 minutes or until light golden brown.
Now for the potato mash boil or microwave 1 big potato and mash it.
Add 1/4th cup of chena or paneer and cream.
Also add salt and chilli flakes and mix well to make a delicious potato mash. Keep aside.
Now the time is for assembling the tart.
Discard the beans from the tart and fill the tart with prepared govi musallam.
Cover the gravy thinly with prepared mashed potato.
Now top with 1 cup of grated cheese.
Sprinkle some bread crumbs, chilli powder, kasuri methi and coriander leaves.
Again bake it in preheated oven at 200 degree C for 15 to 20 minutes or until the top becomes beautiful golden brown.
Delightful nawabi flavour tart is ready now to serve.
Let it keep aside for 10 minutes to cool down.
Cut in triangle shapes and serve with the prepared creamy sauce.
