Ingredients
whole cauliflower, medium-sized (without their side stem), 1, turmeric powder, ½ tsp, oil, 2 tsp, onion, sliced, 2 nos., green chillies, 2 nos., ginger, chopped, 25 g, garlic, peeled and chopped, 15 g, cumin seeds, 10 g, whole coriander seeds, 1 tsp, cloves, 1 tsp, Kashmiri chilli powder, 1 tsp, tomatoes, chopped, 2 nos., cashew nuts, 50 g, garam masala, 1 tsp, kasuri methi, 1 tsp, coriander leaves, chopped, 15 g, paneer, grated, 20 g, salt, to taste
Method
• Fill a pan with water. Add salt and turmeric to it and boil for 5–7 minutes.
• Reduce the heat and simmer cauliflower as a whole in the water for 5–6 minutes.
• Remove the cauliflower and strain the water.
• Now, heat oil in a pan, sauté the onion slices, green chillies and ginger, and cook until the onions become soft.
• Then, add the garlic, cumin seeds, coriander seeds, cloves, salt and Kashmiri red chilli powder. Sauté the above for two minutes.
• Add the tomatoes and cook for another 6–7 minutes or till the tomatoes become soft.
• Add the soaked cashews and a cup of water and salt. Take the above off the pan and blend it
all in a mixer.
• After blending, put it back on the pan and let it cook for another 12–15 minutes.
• Add the garam masala and kasuri methi and sauté on low heat; add water to adjust consistency.
• Preheat an oven to 380 degrees C; place the blanched cauliflower in the oven, on a tray.
• Pour the blended mixture all over the cauliflower and bake it for 25 minutes.
• Remove the baked cauliflower from the oven and place it on a serving dish.
• Garnish with chopped coriander leaves and grated paneer and serve.
