Cauliflower Masala Sabji is a very delicious recipe that when made with cashew nuts and cream takes on added richness that one finds in restaurant food. Though generally cauliflower curry is made in a basic dry version, but this recipe is a good change occasionally.
Though, basically, the dish is prepared using cauliflower, tomatoes and different spices, it can also be made using several other vegetables too. I prefer to add potatoes or cheese cubes sometimes to the tempting cauliflower gravy as that does not only provides a rich look to the dish but also adds a rich flavor.
Cauliflower gravy can be thick or thin, depending on your own personal preferences. If you want to serve it with pulav or plain rice, the gravy with a thin consistency tastes great and makes a perfect combination. However, while planning to serve this gravy with puris, parathas, rotis or naans, you can opt for a thick consistency.
Also, remember to choose fresh cauliflowers wisely as that surely affects the taste. I choose white florets that are free from any discoloration. You can cook this gravy on a frequent basis and pack it into your kid’s lunch box too as it is easy to cook and requires just 15-20 minutes to be cooked.
And yes, it is also worth mentioning that the cauliflower gravy gives you good amounts of Vitamin K, C, B6, folate, pantothenic acid and omega 3 fatty acids too. Cauliflowers are also good sources of phosphorus and manganese.
- Cauliflower florets 250 grams
- Onions 2 ( large )
- Tomatoes 3 ( medium sized )
- Green chilli 2
- Cashewnuts 8 ( optional )
- Bay leaf 1
- Cloves 5
- Cinnamon ½ inch
- Cumin seeds 1 teaspoon
- Red chilli powder ½ teaspoon
- Ginger ½ inch
- Garlic pods 4
- Salt to taste
- Garam masala powder ½ teaspoon
- Turmeric powder ¼ teaspoon
- Fresh cream 1 tablespoon ( heaped )
- Water as needed
- Oil 3 tablespoons
- Kasuri methi 2 pinches
Slice the onions. Chop the tomatoes and cut the fresh coriander leaves finely.
Wash the cauliflower florets well in running water.
Heat 3 to 4 cups of water in a pan and add the florets and let them boil on high heat for 5 minutes. Drain them when done and let dry a bit in a sieve.
After they dry up, they are to be shallow fried.
Heat 1 tablespoon of oil in a non stick pan on low flame. Add the florets and let them fry for a few minutes till slight change in colour. Stir once in awhile. When done, remove and keep aside.
In the same pan, add 1 tablespoon of oil again. Add the cloves, cinnamon, bay leaf and the cumin seeds.
When the seeds splutter, add the sliced onions and the cashew nuts. Stir fry till the onions caramelize to deep golden brown.
Take this mixture in a grinder jar. Add the chopped tomatoes, green chillies, garlic and the ginger. Blend to a smooth paste.
Also add the salt, red chilli powder, turmeric powder and the garam masala powder. Whisk again.
Continuing in the same pan, heat 1 teaspoon oil. Crush the kasuri methi and let fry for just a few seconds.
Quickly add the ground paste and stir fry it till the colour darkens and the mixture leaves oil from the sides.
Add about 3 to 5 cups of water depending on the gravy consistency preferred.
Add the shallow fried florets and let simmer for 5 minutes on low flame with a lid on.
Shut off the flame when the Sabji looks done and garnish with fresh coriander leaves.
Also, add the fresh cream and give it a stir.
Serve with roti, naan or ghee phulkas.