Relish this hot spiced cauliflower gravy with sizzling naan roti that comes with the fragrance of ghee, fresh coriander leaves along with a dsh of tangy lemon...
Wash the vegetables and wipe them with a clean cloth. Dice two onions into cubes and finely chop the other two. Similarly chop a tomato into fine pieces and keep aside.
Drop two tomatoes in a vessel and pour in one and a half cup of water and boil for five minutes and keep aside. Similarly drop the cauliflower florets in another vessel with filled with water and boil for five to seven minutes approximately.
Place a small saucepan in the stove and keep it in medium flame.
Tip in a few drops of cooking oil and after a few seconds, add the diced onions into the pan and stir in.
Saute it till it turns aromatic and turn off the flame and wait for a few minutes.
When it cools down, add the sauteed onion and boiled tomatoes (after peeling the skin off) to the blender along with four to five cashews and make a smooth paste out of it and keep aside.
Place the saucepan again and turn the flame on and let it be in medium mode.
When it is heated, just tip in two tablespoons of ghee and when it starts to melt, squirt in two tablespoons of cooking oil.
Now just drop a bay leaf and stir with a spatula and also add in an anise, clove and a small piece of cinnamon to it.
Then add the finely chopped onion and when it turns translucent, blend in a teaspoon of ginger garlic paste and keep stirring.
When it turns aromatic, just plop in the finely chopped tomatoes and mash it up well.
Let the flame continue to be in medium mode and just after a few seconds, sprinkle in the required amount of salt with a good stir.
Herein, add a teaspoon of red chili powder and coriander powder each.
Follow it up with half a teaspoon of gram masala and give a mix.
Let it cook for a few seconds, and after a while just squirt in the onion tomato cashew paste and keep stirring and lower the flame at this stage.
When the whole mixture becomes totally mushy, toss over the semi boiled cauliflower florets after straining them.
Sprinkle in a little water and pop the lid on and let it continue to cook in low flame.
After five minutes open the lid and spill one or two pinches of kasuri methi after crushing them with your fingers.
Add a little more ghee if you feel necessary and give a thorough mix and now alter the flame to high mode.
Now the gravy has come to its final stage. Let it boil for five minutes approximately and when it reaches the desired consistency turn off the flame.
Garnish with some lush green coriander leaves and squeeze a few drops of lemon and serve it hot with roti, paratha, kulcha, butter naan or fried rice, pulav, kushka or jeera rice.
Serving Size 1 cup
Servings 0