Ingredients:

• Cauliflower – 1 large
• Poppy Seeds – 1 tbsp
• Cashewnuts – 2 tbsp
• Ginger – 10 g
• Garlic – 6 flakes
• Green chilli – 2
• Oil – 1/2 cup
• Onion – 2 large
• Tomato – 2
• Turmeric powder – 1/2 tsp
• Coriander powder – 1 tsp
• chilli powder – 1 tsp
• Cumin powder – 1/2 tsp
• Coriander leaves – 1 tbsp
• Salt to taste

Method:

1. Boil cauliflower in a bowl of water for 5 minutes with salt.
2. Grind poppy seeds and cashew into a fine paste.
3. Grind ginger, garlic and green chilli into a paste.
4. Heat oil in a heavy bottom kadai. Add chopped onions and fry till golden brown.
5. Add ginger, garlic, green chilli paste, tomatoes chopped and all the powders.
6. Put salt and cook till tomatoes become pulpy, stirring occasionally.
7. Add curd and fry till the curd is well blended. Stir till oil separates.
8. Add cauliflower, fry for 2 mins, stirring well.
9. Remove from heat, add cashew paste and 1/2 cup of water.
10. Cover the kadai, bring to heat and cook for 5-7 mins.
11. Remove kadai from stove and place the cauliflower on a serving dish.
12. Pour the masala over cauliflower, serve hot garnished with coriander leaves.

Recipe courtesy of Rajam Partheeban