180 g (6 oz) Cauliflower (phool gobhi), cut into florets
a pinch Turmeric (haldi) powder
Salt to taste
4 Bay leaves (tej patta)
Water as required
2 tbsp (30 ml) 1 fl oz Vegetable oil
4 Cloves (laung)
4 Green cardamom (choti elaichi)
2 tsp (12 g) Ginger-garlic (adrak-lasan) paste
3 tbsp (60 g) 2 oz Butter
a pinch Garam masala
a pinch Red chilli powder
a pinch White pepper (safed mirchi) powder
3 tbsp (30 g) 1 oz Cashew nut (kaju) paste
2 tbsp (60 g) 2 oz Yoghurt (dahi)
3 tbsp (45 ml) 1 1/2 fl oz Tomato puree, fresh
2 tbsp (50 g)1 3/4 oz Brown onion paste
1/4 cup (50 ml) 1 3/4 fl oz Cream
a pinch Turmeric (haldi) powder
Salt to taste
4 Bay leaves (tej patta)
Water as required
2 tbsp (30 ml) 1 fl oz Vegetable oil
4 Cloves (laung)
4 Green cardamom (choti elaichi)
2 tsp (12 g) Ginger-garlic (adrak-lasan) paste
3 tbsp (60 g) 2 oz Butter
a pinch Garam masala
a pinch Red chilli powder
a pinch White pepper (safed mirchi) powder
3 tbsp (30 g) 1 oz Cashew nut (kaju) paste
2 tbsp (60 g) 2 oz Yoghurt (dahi)
3 tbsp (45 ml) 1 1/2 fl oz Tomato puree, fresh
2 tbsp (50 g)1 3/4 oz Brown onion paste
1/4 cup (50 ml) 1 3/4 fl oz Cream
method
1. Boil the water in a pan; add turmeric powder, salt, and bay leaves. Gradually, add the cauliflower and cook covered on medium heat till 3/4th done.
2. Remove from heat and drain the water. Transfer the cauliflower to an ovenproof dish.
3. Heat the oil in a pan; add cloves and green cardamom. Saute till they crackle. Stir in the ginger-garlic paste dissolved in 2 tbsp water. When the water dries out, add the butter and the spices.
4. Mix the cashew nut paste and yoghurt in 1/2 cup water and add to the pan. Cook on low heat till it comes to the boil. Stir in the tomato puree and the brown onion paste. Cook covered for about 5 minutes and stir in the cream.
5. Remove from heat and pour over the cauliflower florets.
6. Bake in a moderately hot oven for about 5 - 10 minutes and serve hot.
2. Remove from heat and drain the water. Transfer the cauliflower to an ovenproof dish.
3. Heat the oil in a pan; add cloves and green cardamom. Saute till they crackle. Stir in the ginger-garlic paste dissolved in 2 tbsp water. When the water dries out, add the butter and the spices.
4. Mix the cashew nut paste and yoghurt in 1/2 cup water and add to the pan. Cook on low heat till it comes to the boil. Stir in the tomato puree and the brown onion paste. Cook covered for about 5 minutes and stir in the cream.
5. Remove from heat and pour over the cauliflower florets.
6. Bake in a moderately hot oven for about 5 - 10 minutes and serve hot.
serving amount
serves: 4
rate this recipe
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