Creamy Cauliflower Curry

Name: Creamy Cauliflower Curry
Cuisine: Indian
Ingredients: 1 medium head cauliflower, (separated into small florets); 1/2 cup raw cashews; 1 cup coconut milk; 2 tsp oil; 1 small onion (finely chopped); 2 tsp ginger-garlic paste; 2 green chilli peppers; 1/4 tsp black pepper; 1 tsp green cardamom powder; 1 tsp chaat masala; 1/2 Juice of lemon; 1 tbsp kasoori methi (dry fenugreek leaves); 1 tsp Salt; 1 tsp turmeric powder; 1 tsp red chilli powder

Chef Tripti Saxena @cook_9959630

Ghaziabad

#ebook
Malai Gobhi is an easy-to-make delicious main dish recipe . This North Indian recipe is made with the goodness of cauliflower It tastes even more delicious when paired with cooked rice, pulao or hot chapattis which makes it a perfect lunch or dinner recipe. You can serve this lip-smacking dish to your guests on special occasions like parties, buffets or potlucks and enjoy it with your loved ones!

Chef Tripti Saxena @cook_9959630

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Ingredients

1medium head cauliflower, (separated into small florets)
1/2 cupraw cashews
1 cupcoconut milk
2 tspoil
1small onion (finely chopped)
2 tspginger-garlic paste
2green chilli peppers
1/4 tspblack pepper
1 tspgreen cardamom powder
1 tspchaat masala
1/2Juice of lemon
1 tbspkasoori methi (dry fenugreek leaves)
1 tspSalt
1 tspturmeric powder
1 tspred chilli powder

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Steps

1

Blend the cashews and coconut milk into a very smooth paste. Set aside.Heat 1 tsp of oil in a pan. Add the onions and ginger-garlic paste and saute until the onions turn transparent but not brown. Add water if the ginger-garlic paste starts to stick. Transfer the onions to a blender, add water and the chilli peppers and blend into a smooth paste. In the same pan, heat the remaining teaspoon of oil. Add the onion-ginger-garlic paste and bring it to a simmer.
2

Add the cauliflower florets and 1/2 cup of water along with the cardamom powder, pepper,red chilli powder,turmeric powder, chat masala, and kasoori methi. Stir well to mix, bring to a boil, and cover with a lid. Cook on a medium-low flame, occasionally stirring, for 15 minutes or until the cauliflower is tender but still has a bite.
3

If you like your cauliflower softer, continue to cook a little longer.Add the cashew-coconut cream and stir well to mix. Add water if the mixture is too thick, and thin it out to your liking.I like this curry rather thick and creamy.Once the curry comes to a boil, turn off the heat and add the lemon juice. Add salt to taste.
Serve hot with rotis or naan.