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Shahi Cauliflower Gravy Recipe:
Marination:
Cauliflower - 1 no (around 500g)
Salt - ½ tsp
Turmeric Powder - ½ tsp
Kashmiri Chilli Powder - 1 tsp
Curd - 3 tbsp
For the Paste:
Oil - 1 tbsp + 1 tbsp
Green Cardamom - 2 nos
Black Cardamom - 1 no
Bay Leaves - 1 no
Dry Red Chilli - 3 nos
Garlic - 6 Cloves
Ginger (roughly cut) - ½ inch
Onion (roughly cut) - 1 Cup
Tomato (roughly cut) - 1 ½ Cups
Turmeric Powder - ½ tsp
Salt - 1 tsp
Cashew - 20 nos
Water - ¾ Cup
Other Ingredients:
Butter - 2 tbsp
Cumin - ½ tsp
Garlic (finely chopped) - 1 tbsp
Green Chilli (finely chopped) - 2 tbsp
Red Chilli Powder - ¼ tsp
Water - As Needed
Sugar - 1 tsp
Garam Masala Powder - ¼ tsp
Fresh Cream - ¼ Cup
Kasuri Methi - 1 tsp
Coriander Leaves (finely chopped) - 3 tbsp
Instructions:
1. In a bowl, mix together the curd, salt, Kashmiri chilli powder, turmeric powder and cauliflower.
2. Heat oil in pan. Add the cauliflower and fry for 3-4 minutes. Remove it from the pan and set aside.
3. In the same pan, add more oil. Add all the whole spices and saute for a few seconds until aromatic.
4. Add the garlic, ginger and onion. Saute for 3-4 minutes or until the onion’s colour starts to change.
5. Add tomato, salt, turmeric powder, cashew and saute for 2-3 minutes. The tomato should start to soften and break down.
6. Add water, cover and cook on medium-low heat for 15 minutes. Stir occasionally.
7. Allow it to cool down slightly. Remove any visible whole spices, then blend into a smooth paste. Optionally, you can strain this mixture for a smoother gravy.
8. Heat butter in a pan on low heat. Add cumin, green chilli and the red chilli powder. Saute for 10-15 seconds only, then add in the prepared gravy.
9. Add sugar and cook for 5 minutes, stirring regularly.
10. Add the fried cauliflower, cover and cook for 5 minutes.
11. Add the garam masala powder, fresh cream, Kasuri methi and coriander leaves. Mix well and turn off the heat. Serve with roti, Basmati rice or pulao.
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