A delightful Mughlai dish featuring marinated cauliflower cooked in a rich and spicy gravy. Perfect for special occasions, this recipe combines a variety of spices with a creamy texture, making it a wonderful accompaniment to roti or rice.
1: In a bowl, mix together the curd, salt, Kashmiri chilli powder, turmeric powder and cauliflower.
2: Heat oil in a pan. Add the cauliflower and fry for 3-4 minutes. Remove it from the pan and set aside.
3: In the same pan, add more oil. Add all the whole spices and saute for a few seconds until aromatic.
4: Add the garlic, ginger and onion. Saute for 3-4 minutes or until the onion’s colour starts to change.
5: Add tomato, salt, turmeric powder, cashew and saute for 2-3 minutes. The tomato should start to soften and break down.
6: Add water, cover and cook on medium-low heat for 15 minutes. Stir occasionally.
7: Allow it to cool down slightly. Remove any visible whole spices, then blend into a smooth paste. Optionally, you can strain this mixture for a smoother gravy.
8: Heat butter in a pan on low heat. Add cumin, green chilli and the red chilli powder. Saute for 10-15 seconds only, then add in the prepared gravy.
9: Add sugar and cook for 5 minutes, stirring regularly.
10: Add the fried cauliflower, cover and cook for 5 minutes.
11: Add the garam masala powder, fresh cream, Kasuri methi and coriander leaves. Mix well and turn off the heat. Serve with roti, Basmati rice or pulao.
