Cauliflower florets - 3 cups
Onion -2
Tomato - 3
Turmeric powder - 1/4 tsp
Chilli powder - 1 -1 1/2 tsp
Coriander powder - 3 tsp
Garam masala - 1 tsp (optional)
Ginger-garlic paste - 1 1/2 tsp
Cashew nuts -5-6
Oil -2 tbsp oil
Butter - 1 tbsp
For the seasoning
Cumin seeds -3/4 tsp
Cloves - 2
Cinnamon - 1 inch piece
For Garnishing
Coriander leaves - few
Fresh dairy cream- 2 tbsp (optional )- (to give that creamier look in hotels)
Preparation
Cut cauliflower into small pieces. Wash it well and put them in hot salted water for 5 minutes to which a pinch of turmeric powder is added. Drain the water completely. Soak cashew nuts in boiling water for 10-15 minutes. Drain the water and keep it aside. Chop onion and tomatoes finely.
Method
Heat a tbsp of oil, add the cauliflower florets, half of chilli powder, coriander powder, ginger-garlic paste, garam masala, salt needed (for the cauliflowers alone) and cook till cauliflowers are soft. Keep the flames low. Do not over cook. Keep it aside.
For the Masala
Heat 1 tbsp butter + 1 tbsp oil, add cumin seeds, when it splutters, add cloves, cardamom and cinnamon. Saute for a few seconds. Then add finely chopped onions and fry till they become golden brown. Add a little salt to the onions to brown faster. Add ginger-garlic paste, turmeric powder and saute for a few more minutes. Add finely chopped tomatoes, the remaining chilli powder, coriander powder, garam masala powder and cook till tomatoes become mushy and leaves oil. Add a cup of water to the the masala and boil again. Add the cooked cauliflowers, cook for a few more minutes till everything gets mixed well. Stir in fresh cream and garnish with coriander leaves. Serve chapati or rice.
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