TO MAKE CAULIFLOWER KOFTA:
Steam cauliflower florets in a steamer for 5 to 7 minutes depending upon size of the florets; you can use a pressure cooker, but place the florets in a steamer basket over boiling water and do not use the weight!

DO NOT BOIL the cauliflower florets; you do not need that extra moisture!

Remove and cool completely. Transfer to a mixing bowl.

Add the rest of the ingredients; chilli powder, garam masala powder, turmeric powder, besan, rice flour and salt to taste and mix thoroughly to form a dough-like mixture.

If needed, add more besan or rice flour; you need a dough with which you can make small and firm kofta balls.

Chill the mixture in the refrigerator for about 15-30 minutes; this mixture can be stored in an airtight container for 24 to 48 hours.

When ready to fry the koftas, heat oil for deep frying.

Make small balls of the cauliflower kofta dough and deep fry on medium-high heat until golden brown.

Take care to keep tossing the balls in the hot oil to fry evenly on all sides. Do not fry on high as then the outside will be brown, but the inside will be raw.

TO MAKE THE CARROT SAUCE:
Heat oil in a saucepan on medium heat and once hot, add the dry whole spices; cardamoms, jeera and cloves; saute for a few seconds to flavor the oil.

Tip in the onions, green chilies, ginger and garlic and fry for a few minutes to soften the onions and remove the raw smell of the aromatics.

Add the chopped carrots, tomatoes and cashew pieces and fry again for 5 to 7 minutes, stirring often until the tomatoes are slightly soft and carrots are almost cooked.

Remove from heat and let cool.

Once the mixture is slightly cooled, transfer to a blender jar and make a fine puree; if needed, splash some water to help in blending. Remove and set aside.

Fry on medium heat, stirring continuously until the spices are roasted and you can start to see oil separating.

At this stage, add enough water to make a medium consistency gravy. You can make it slightly thin as once the koftas are added, they will absorb moisture and make the gravy thicker. (Time saver hint: you can start deep frying the cauliflower koftas at this point, side by side).

Stir in salt to taste and if needed, a pinch of sugar; mix well and bring to a boil. Adjust seasonings.

Enjoy with hot parathas, rotis, naan or even a bowl of hot steamed plain rice or any pilaf/pulao!

Notes

Adjust the amount of spices according to personal taste.

The gravy gets thicker as it sits, so try to make the sauce slightly thin. In case it does get too thick, splash water over it and gently shake the pan to mix so as not to disturb the koftas which may break if you use a ladle or spoon.

You can make both the carrot sauce and koftas ahead of time. Just before serving, bring sauce to a simmer adjusting the consistency, add the koftas, give it a good boil and serve.

The same “carrot sauce” can be used to make any curry; mixed vegetable curry, sauté some paneer cubes and add to make paneer curry etc.! Let you imagination go wild! Happy Cooking!