Ingredients:
2 cups cauliflower florets
3 big tomatoes, chopped
3 big onions, chopped
1/2 tbsp garlic, chopped
1/2 tbsp ginger, chopped
10-12 cashew nuts
1/2 tsp turmeric powder
1 1/2 tbsp + 1/2 tsp chilli powder
1/2 tsp garam masala
3 tbsp yoghurt
1 1/2 tsp kasuri methi
1/4 cup fresh cream
3 tbsp butter
2 tbsp oil
salt to taste
2 cardamoms
2 cloves
1 bay leaf
2 tbsp coriander leaves, chopped
Preparation:
- Cut cauliflower into small florets. Soak the cashew nuts in little hot water for half an hour.
- Boil water in a pan adding little salt and turmeric powder. Add cleaned cauliflower florets into this hot water and leave it for about 5-8 minutes. Drain the water and keep it aside.
- Heat oil in a pan and add cardamom, cloves and bay leaf. Add chopped onion, ginger and garlic and saute well till transparent adding little salt.
- Add chopped tomatoes and saute well till soft.
- Add 1 1/2 tbsp chilli powder, turmeric powder and garam masala and saute till the raw smell disappears.
- Remove it from the flame and allow it to cool. Then grind this to a fine paste adding yoghurt and soaked cashew nuts and keep it aside.
- Heat butter in a thick bottomed pan over low flame and add 1/2 tsp chilli powder and mix well.
- Add ground paste to this and saute till the raw smell disappear and oil appears on top.
- Add 1 cup of water to this and bring to boil.
- Then add the cauliflower florets and cook over low flame for about 8-10 minutes or till the cauliflower is cooked well.
- Add kasuri methi, chopped coriander leaves and fresh cream and mix well. Adjust the salt and remove from the flame.
- Garnish with chopped coriander leaves and top it with little fresh cream and 1 tsp butter…Serve hot..