Cut the cauliflower into big size and soak them into salted water for 15 minutes.

After that, drain water and let them dry. cut the onions into halves and put them into a blender. Make a smooth puree and keep it aside.

Make a smooth puree of cashew nuts and poppy seeds and keep it aside.

Now, heat oil in a pan and saute the cauliflower colour into brown. Drain oil and keep them aside.In the same oil, add 1 tsp of ghee. Put the dried red chilli. Drain oil and keep it aside.

Add whole garam masala, black pepper and bay leaf into the pan and saute them.

Then add the onion puree into the pan and on medium flame.

After 5 minutes, add ginger garlic paste and cook the mixture until it leaving oil from the sides.

It will take around 10 minutes to cook the mixture.

Now add the cashew & popyseeds paste Cook on medium to high flame for 10-15 minutes.

Now add the cauliflower into the pan and mix with the gravy.Add 1 cup of water and give a stir.Cover the pan and cook for 15-20 minutes on low flame.

When the curry is cooked well, add salt, sugar and whisked yogurt. Cook for another 5 minutes.

Lastly add kewra water and red chilli, mix it well with the curry and switch off the flame.

Serve with roti, naan or paratha.