Cauliflower masala curry

Preparation time : 45 mins
Serves : 3 to 4

Ingredients :

Cauliflower : 1 medium
Finely Chopped Onion : 1 medium sized
Garlic : 3
Ginger : 1/2 inch
Fresh curd , whipped till smooth : 3-4 Tbsp
Turmeric powder : 1/4 tsp
Red chili powder : 1/2 tsp
Garam masala : 1/2 tsp
Coriander powder : 1 tsp
Cumin powder : 1/2 tsp
Bay leaf : 1
Cumin seeds : 1/2 tsp
Kasuri methi : 1/2 tsp
Water : 1.5 cups or more
Cream : 2 Tbsp (optional)
Oil : 3 Tbsp (for sauteing cauliflower) + 2 Tbsp for curry
Salt : As per taste
Tomatoes : 2 medium size
Cashew nuts : 1 Tbsp

Method :

Chop cauliflower into medium florets, rinse well and keep aside.
Heat 3 cups of water with salt till it starts boiling.
Switch off and add the florets in the hot water. Cover and keep aside for 15 to 20 minutes.
In the meantime, chop the onion and crush ginger and garlic.Also grind the tomato and cashew to a smooth paste using a mixie(If needed add very little water).
Keep the paste aside.
Drain the cauliflower florets and keep aside and gently wipe them dry.
Heat oil in a kadai add the blanched cauliflower florets and saute on a low to medium flame till they start getting light brown spots on them. (Don't make them black)
This takes about 8 to 10 minutes.
Then remove the sauteed cauliflower and keep aside.
In the same pan, add 2 Tbsp oil.
Add the bay leaf and cumin seeds.
Fry for a few seconds.
Add the chopped onions and saute till the onions get golden, then add the ginger garlic paste and sauce for a few seconds till the raw aroma of ginger garlic goes away.
Add the tomato - cashew paste and stir.
Add the spice powder - coriander powder, cumin powder, red chili powder, garam masala powder and turmeric powder.
Saute stirring often till the oil starts to leave the sides of the masala.
The whole masala paste will clamp together and you will see oil clearly leaving the sides.
This is an important step as if not done properly, the flavors don't come through in the dish.
Switch off the stove and then add the whisked yogurt.
Stir very well and then add 1.5 cups water.
Stir again and keep the quad on the stove again.
Now add the sauteed cauliflower florets plus salt.
Stir and cover the pan with a tight lid.
Cook the cauliflower masala on low to medium heat for approximately 10 to 15 mins or till they are cooked completely.
Keep on checking at intervals.
Lastly add the crushed kasuri methi, cream and a pinch of nutmeg.
Stir in and switch off the flame.
Your dish is ready to serve.
Enjoy your dish with hot roti, naan or rice :)
Thank you, do post your comments !!!