INGREDIENTS2 medium sized or 1 big sized cauliflower cut into florets
2 large thinly sliced onions
3 medium sized pureed tomatoes
1 tbsp ginger-garlic paste
1 tsp garam masala
1 tsp coriander masla
1 tsp turmeric powder
For grinding:
1 tsp fennel seeds
1 stick cinnamon
8-10 cahewnuts
METHOD
Take enough water in saucepan with 1 tsp turmeric and bring it to boil. Add chopped and cleaned cauliflower florets. Cook for 5-10 minutes or till cauliflower is cooked. Drain and keep aside.
In a blender, grind fennel seeds, cinnamon, cashew nuts. Grind to make a smooth powder.
Now heat oil in a pan, add onions and cook till it turns golden. Add tomato puree and cook till it gets thick and oil leaves the sides.
Add in salt and other spices. Cook for sometime. Add cooked cauliflower and mix well with the masala.
Cover it and simmer for sometime so the masala is well coated all over cauliflower.
Now add cashewnuts powder masala and some water if needed. Cook for 8-10 minutes on a low flame till the masala is thick and coats vegetable well.
Turn off the gas and garnish with coriander leaves. Serve with chapatis.
Pictorial:1. Take 8-10 cashew nuts, 1tsp fennel seeds and 1 cinnamon stick.
2. Grind it to form smooth powder. Keep aside.
3. Boil cauliflower in enough water with 1 tsp turmeric powder. Stain water and keep aside.
4. Heat some oil in pan.
5. Add thinly sliced onions. Saute till golden in color.
6. Add tomato puree.
7. Now add salt, garam masala, coriander powder.
8. Cook till it leaves side of pan.
9. Add boiled cauliflower. Mix well.
10. Let masala get well coated with gobhi.
11. Cover it and simmer for 5-10 minutes.
12. Now add cashew powder masala.
13. Add some water.
14. Mix well and cook for more 2-3 minutes.
15. Garnish with cashews and serve hot.