Ingredients
Method
For cauliflower:
1. Take enough water in a pan.
2. Add salt.
3. Add full cauliflower to get the flower side up.
4. Boil for 5 minutes.
5. After 5 minutes, invert the cauliflower to get the stem side up.
6. Let it boil for 3–4 minutes.
7. Take the cauliflower out.
8. Let it cool down.
OR
You can fry the cauliflower instead of boiling it.
For marination:
9. Take a big bowl.
10. Add all the ingredients and mix.
11. Keep the mixture aside for 1–2 hours.
For gravy:
12. Puree the tomato.
13. Cut the onion.
14. Soak the cashew nuts in hot water.
15. In a pan, heat the ghee and oil together.
16. Add bay leaves and cumin seeds.
17. When they splutter, add onion.
18. Fry till the onion is translucent.
19. Add ginger garlic paste.
20. Fry for half a minute.
21. Add tomato.
22. Cook till the raw smell is gone.
23. Add red chilli powder, turmeric powder and salt.
24. Cook for 1 more minute.
25. Switch off the flame.
26. Pick the bay leaves out.
27. When the mixture cools down, blend it in a blender.
28. Add cashew nuts and milk while blending.
Final phase:
29. In a bowl, place the marinated cauliflower.
30. Add the remaining marination to the tomato-onion mixture.
31. Mix well.
32. Pour it on the cauliflower.
33. Place the bowl in a preheated oven at 180 °C for 25–30 minutes.
34. Serve hot.