Ingredients:

• 1 kg – Cauliflower
• 5 gm / 1 tsp – Turmeric
• salt
• 30 ml / 2 tbsp – Lemon juice
• groundnut oil to deep fry
• For the Dusting: 50 gm / 1/3 cup – gram flour
• 3 gm / 1/2 tsp – cumin powder
• For Marinating: 25 gm / 4 tsp – Ginger paste
• 25 gm / 4 tsp – Garlic paste
• 5 g / 1 tsp – Red Chilli powder
• salt
• 100 ml / 7 tbsp – malt Vinegar
• For the Gravy: 75 gm / 6 tbsp – Ghee
• 50 gm / 1/3 cup – Onions
• 30 gm / 5 tsp – Almond paste
• 60 gm / 2 oz – Tomato puree
• 220 gm / 1 cup – Yoghurt
• 120 gm / 4 oz – khoya (see recipe)
• 5 gm / 1 tsp – coriander powder
• 10 gm / 2 tsp – fennel powder
• 3 gm / 1/2 tsp – Red Chilli powder
• 3 gm / 1/2 tsp – Turmeric
• salt
• 3 gm / 1/2 tsp – Garam Masala
• 1/2 gm / 1 tsp – Saffron
• 15 ml / 1 tbsp – Milk

Method:

1. Clean the cauliflower, cut into large florets and wash them.
2. Boil water (approx. 2 litres / 8 1/3 cups) in a pot, add turmeric, salt and lemon juice, blanch for 5 minutes and drain.
3. For Marination:
4. Mix red chillies and salt with the ginger and garlic pastes, rub the blanched florets with this mixture, arrange it in a shallow dish and douse them with vinegar.
5. Keep aside for 15 minutes. Drain off the excess marinate.
6. For Dusting:
7. Mix cumin with gram flour and dust the marinated florets with this mixture.
8. Heat oil in a wok and deep fry the florets over medium heat until they turn light golden.
9. For Gravy:
10. Peel, wash and chop onions.
11. Whisk yoghurt in a bowl.
12. Rub khoya gently between the palms to make a paste, blend with yoghurt, add coriander, fennel, red chillies, turmeric and salt, and mix well.
13. Dissolve saffron in warm milk.
14. Heat ghee in a pot; add onions and saute over medium heat until it becomes light brown.
15. Add almond paste and tomato puree, fry until the fat leaves the masala.
16. Then add the yoghurt mixture and reduce the gravy to a sauce like consistency.
17. Sprinkle garam masala on it and stir.
18. Adjust the seasoning.
19. Arrange the deep fried florets in a shallow casserole, pour the gravy on it, sprinkle saffron, cover with silver foil and put on pressure in a pre-heated oven (300 degree F) for 8-10 minutes.
20. Tear off the foil and serve from the casserole with roti/bread.