Ingredients

• 4 ½ cups water
• 4 ½ teaspoons salt
• 1 large(800 gms) cauliflower stem removed and stump scored
• 1 tablespoon poppy seeds
• 2 tablespoons cashew nuts broken into pieces
• 10 gms ginger, 6 flakes garlic
• 2 green chillies
• ½ cup vegetable oil
• 2 large onions grated
• 2 medium(1/2kg) tomatoes chopped
• ½ teaspoon turmeric powder and cumin powder
• 1 teaspoon coriander powder and red chilli powder
• ½ cup curd beaten
• 1 tablespoon coriander leaves chopped

Method

In a bowl, add 4 cups water with 2 teaspoons salt. Immerse cauliflower for about ½ hour and drain. Grind together poppy seeds and cashew nuts into paste adding a little water. Separately grind together ginger, garlic and chillies into paste.

Heat oil in a pan add onions and fry till golden brown. Add ginger garlic paste, tomatoes, turmeric, coriander, cumin and chilli powder, 1/4cup water and remaining salt. Cook till tomatoes are pulpy, stirring occasionally. Add 1 tablespoon curd, stir and fry until curd is well blended.

Add remaining curd fry till oil shows separately. Add cauliflower, stir and fry, stir in cashew nut paste and water and cook in slow flame. Remove from heat and pour masala evenly over cauliflower. Serve hot garnish with coriander leaves.