1 Big Cauliflower.
6 medium sized tomato finely chopped.
3 large onions, finely sliced (preferably half moon size)
8-10 garlic flakes (large size)
2 inch piece of ginger
–Note: Alternatively you can have a table spoon full of ginger garlic paste (fresh)
2 Table spoon poppy seeds (khus khus)
16-20 cashew nuts (non-roasted, non-salted)
1 table spoon finely grated fresh coconut
4 Table spoon oil
7-8 green cardamoms
2 cinnamon sticks (2 inch each)
2 Tea spoon red chilli powder (make it one if you need less spicy)
1 Tea spoon turmeric powder
2 Tea spoon coriander powder
2 medium sized dry bay leaves.
Salt to taste
Fresh coriander to garnish
–For the picture I have used tomatoes and reddish to garnish.
1. Soak cauliflower florets in hot water for 10 minutes, this will help in removing the dust etc.
2. Pat dry the florets and deep fry on high heat till light golden and keep aside.
3. Deep fry onions on high flame till light brown and crisp.
4. Soak poppy seeds and cashew nuts for 1-2 hours in hot water. Remove excess water, add fried onions, garlic, ginger, coconut and make a very fine paste. Add a little amount of water while making paste if needed.
5. Heat 4 Table spoon oil in a kadhai or a heavy bottomed vessel, and on low heat, add green cardamoms, cinnamon, bay leaves and stir for a minute or two (till the bay leaves changes colour to light brown). Be carefull dont burn, this is the most critical step, and will spoil the dish if any mistakes are made here. If you are not confident, just use 3/4th tea spoon powdered garam masala. Add in step 9 below if you are using powdered garam masala intead of (green cardamoms, cinnamon, bay leaves)
6. Add the paste prepared in step 4 above.
7. Fry for 4-5 minutes on low medium heat.
8. Add chopped tomatoes and cook till the oil separates and the kadhai becomes glossy.
9. Add all the dry spices: red chilli powder, turmeric powder, coriander powder and salt to taste.
10. Fry for another 2-3 minutes, or till the oil separates again.
11. Add half cup water and bring to a boil.
12. Add fried cauliflower florets and fry for 3-4 minutes (be careful so that the florets don’t break).
13. Cook covered for 4-5 minutes on low flame till the cauliflower absorbs all the flavours.
14 . Garnish with coriander and serve hot with chapaties.