Cauliflower Curry

Cauliflower Masala Sabji is a very delicious recipe that when made with cashewnuts and cream takes on added richness that one finds in restaurant food.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Author Anju Bhagnari

Ingredients

  • 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

Instructions

  1. Slice the onions. Chop the tomatoes and cut the fresh coriander leaves finely.

  2. Wash the cauliflower florets well in running water.
  3. 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.

  4. After they dry up, they are to be shallow fried.
  5. 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.

  6. In the same pan, add 1 tablespoon of oil again. Add the cloves, cinnamon, bay leaf and the cumin seeds. 

  7. When the seeds splutter, add the sliced onions and the cashew nuts. Stir fry till the onions caramelize to deep golden brown.

  8. Take this mixture in a grinder jar. Add the chopped tomatoes, green chillies, garlic and the ginger. Blend to a smooth paste.

  9. Also add the salt, red chilli powder, turmeric powder and the garam masala powder. Whisk again.

  10. Continuing in the same pan, heat 1 teaspoon oil. Crush the kasuri methi and let fry for just a few seconds.

  11. Quickly add the ground paste and stir fry it till the colour darkens and the mixture leaves oil from the sides.
  12. Add about 3 to 5 cups of water depending on the gravy consistency preferred.
  13. Add the shallow fried florets and let simmer for 5 minutes on low flame with a lid on.
  14. Shut off the flame when the Sabji looks done and garnish with fresh coriander leaves.
  15. Also, add the fresh cream and give it a stir.
  16. Serve with roti, naan or ghee phulkas.