Name: Cauliflower in Cashewnut Gravy recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 1 med. Cauliflower, cut into florets; 1 Onion, chopped; 1 tbsp. Ginger-Garlic paste; 1/2 cup Yoghurt; 1/2 tsp. turmeric powder; Salt to taste; 1 tsp. Garam masala powder; 2 tbsp. cashew paste; 1 tsp. Red Chili Flakes; 1 tbsp. tomato paste; 1/2 tsp. cummin seeds; 1-2 Bay leaves; 2-3 tbsp. Oil; coriander leaves, cashew nuts & tomato wedges to garnish

ABOUT Cauliflower in Cashewnut Gravy RECIPE

Cauliflower cooked in cashew paste and yoghurt in low flame to perfection is a yummy side dish. Now this dish can be prepared - restaurant style, minus the oodles of oil and cream. With a generous helping of yoghurt, few cashew nuts and the usual spice mix, a delicious dish can be created in your kitchen. This creamy side dish can be relished with naan or tandoori roti.

Ingredients Serving: 2

1 med. Cauliflower, cut into florets
1 Onion, chopped
1 tbsp. Ginger-Garlic paste
1/2 cup Yoghurt
1/2 tsp. turmeric powder
Salt to taste
1 tsp. Garam masala powder
2 tbsp. cashew paste
1 tsp. Red Chili Flakes
1 tbsp. tomato paste
1/2 tsp. cummin seeds
1-2 Bay leaves
2-3 tbsp. Oil
coriander leaves, cashew nuts & tomato wedges to garnish

Instructions

Heat 1 tbsp. oil in a non-stick pan and saute the florets till light brown. Keep aside.
Make a paste of the ginger, garlic, garam masala powder, turmeric powder, tomato paste and red chili powder.
Heat the remaining oil and temper with cumin seeds and bay leaf. After it stops sizzling, add the onions and stir fry till light golden in colour.
Now add the masala paste and saute till the oil separates from the sides of the pan.
Then add the fried cauliflower and salt and saute till well combined with all the masalas.
Continue to cook on low flame with a sprinkle of some water for 2-3 minutes on low flame till the cauliflowers turns soft.
Add the yoghurt and the cashew nut paste and simmer till the gravy turns slightly thick.
Garnish with coriander leaves, cashew nuts and tomato wedges. Serve with chapattis, parathas or phulkas. It can also be had with rice as a side dish.

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