Ingredients
The following ingredients have 4 Servings
- 15 whole cashews
- ½ cup hot water (- for soaking cashews)
- 2 tablespoons water (- for blending cashews)
- 2 tablespoons oil (- any neutral oil)
- 1 tablespoons Butter
- ½ cup chopped onions (or 1 medium-sized onion)
- 1 to 1.25 teaspoons Ginger Garlic Paste (or 1 inch ginger and 3 to 4 medium garlic cloves crushed in a mortar-pestle)
- 2 to 2.5 cups finely chopped tomatoes (or 2 large tomatoes)
- ¼ teaspoon turmeric powder
- ½ teaspoon kashmiri red chili powder (or deghi mirch or ¼ teaspoon red chili powder or cayenne)
- 1 teaspoon Coriander Powder
- 2.5 to 3 cups chopped cauliflower florets (or 1 medium-sized cauliflower)
- 2 to 2.5 cups diced potatoes (or 2 medium-sized potatoes)
- 2 tablespoons cream (- whipping cream or heavy cream or 3 tablespoons light cream or cooking cream)
- ½ teaspoon dried fenugreek leaves ((kasuri methi), crushed)
- ¼ to ½ teaspoon Garam Masala (or tandoori masala powder)
- 1.5 to 2 cups water (or as needed)
- salt (as required)
- 1 inch cinnamon
- 1 tej patta ((Indian bay leaf))
- 2 to 3 green cardamoms
- 2 to 3 cloves
- 1 black cardamom
- 1 single strand of mace
- 4 tablespoons oil (or ghee (clarified butter))
- 400 to 450 grams cauliflower ( or 1 medium sized cauliflower, florets removed and rinsed)
- 300 to 350 grams potatoes (or 5 to 6 medium size potatoes, sliced in wedges)
- 1.5 to 2 inches ginger (or 4 teaspoons chopped ginger)
- ½ teaspoon turmeric powder
- 1 teaspoon kashmiri red chili powder ((or deghi mirch))
- salt ( as required)
- ½ teaspoon Garam Masala
- 1 to 2 tablespoons chopped coriander leaves (for garnish - optional)
