Cauliflower Curry

Ingredients

• 1 Small head of Cauliflower
• 4 tbspn vegetable oil
• 7-8 cashew nut Soaked in water for 20 minutes
• 1 large onion, chopped
• 1 tbspn Ginger garlic paste
• 1 large Tomatoe or 1 can
• 1 tspn turmeric powder
• 1 tbspn kashmiri chilli Powder
• 1 tspn roated Cumin powder
• 1.5 tspn Coriander powder
• 1 tsp garam masala
• 1 can coconut milk
• Salt to taste
• Fresh Coriander leave for garnishing

Directions

1. Make a paste of soaked cashew by adding little water at a time. Keep aside.
2. Cut cauliflower into small florets. Clean, Drain excess water and keep aside.
3. In a pan heat 1 tablespoon oil. Once medium hot, add cauliflower florets. Add a pinch of salt and turmeric. Fry on Medium-High heat till you see small brown spots on the florets. Keep stirring to avoid burning.
4. When the florets are almost 3/4 cooked and have brown spots, remove from the pan and keep aside.
5. In the same pan add remaining oil. When the oil is hot add chopped Onions. Cook till onions are soft, translucent and start to brown.
6. Add Ginger Garlic paste. Fry till the raw smell is gone. Then add chopped tomato.
7. Cook tomatoes till they are soft and mushy. The mixture should start coming together by now.
8. Add all dry spices Turmeric Powder,Cumin powder,Coriander powder and chili powder. Fry the mixture untill oil starts separating from the mixture from the sides. ( You might add few drops of water to prevent burning)
9. Add roasted Cauliflower florets. Mix till the florets are coated well with the spice mixture. Add garam masala and salt. Cook covered on low heat for 5 mins.
10. Next, add Cashew paste. Mix everything well. Cook for 2-3 minutes on medium heat, string in between.
11. Then add Coconut milk. Cover the lid and bring the curry to a boil. Then reduce the flame, Cook for another 5 minutes or till cauliflower is cooked.
12. Garnich with fresh coriander leaves. Serve along with rice/roti/naan.