Ingredients

The following ingredients have 3 Servings
  • Whole head cauliflower 1 no.
  • Cashew 9-10 no.
  • Onion 1 no.
  • Tomato 2 no.
  • Garlic 4 clove
  • Ginger ½ inch
  • Cumin powder 1 tsp
  • Coriander powder 1 tsp
  • Red chili powder 1 tsp
  • Garam masala 1 tsp
  • Kasoori methi (fenugreek leaves 1 tsp)
  • Turmeric powder ½ tsp
  • Coriander leaves For garnishing
  • Water As needed
  • Salt As needed

Instruction

  • Remove any outer leaves from the cauliflower head. Then put the cauliflower on a plate facing the stem upwards. Using a knife, cut the extra stem in such a way that cauliflower can sit straight at base facing the florets upwards.
  • Chop coarsely onion, ginger, garlic, tomato separately. Keep aside. Soak the cashews in water.
  • In a pan boil enough water along with salt and turmeric powder. Gently drop the whole head cauliflower (head facing upwards) in the boiling water and boil for 5 minutes. Then flip it (head facing downwards) and again boil for 5 minutes.
  • Strain the cauliflower and keep aside. In another pan, heat oil on medium heat. Add the coarsely chopped onion, garlic, ginger and sauté for 5 minutes till onion turns transparent.
  • Next add coarsely chopped tomato and all spice powder except kasoori methi. Cook until tomato turns soft. Turn off the heat and let the masala mixture cool completely.
  • Then blend the cooled masala mixture along with soaked cashews until smooth paste in a blender. Pour this paste into the same pan and cook again on medium heat for 5-10 minutes. Add little water if the sauce gets too thick.
  • Now add kasoori methi, stir well and cook for another 5 minutes. In the meanwhile, preheat oven to 200 deg C.
  • Put the cauliflower (head facing upwards) in a baking dish and pour the masala over the cauliflower and ensure that the whole cauliflower is well coated. Bake for 30 minutes and by the time the cauliflower starts to brown.
  • Garnish with coriander leaves, slice and serve along with roti / naan !