Ingredients:
Cauliflower – half head, soak florets in salted hot water for 15 mts
Fresh green peas – 1/3 cup (matar) (optional)
Tomatoes – 1, medium, finely chopped
Onion – 1, large, finely chopped
Ginger – Green Chilli paste (2 or 3 green chilies+1/2″ ginger piece)
Curd – 1/4 cup, beaten
Turmeric powder – 1/4 tsp
Coriander powder – 1 tsp
Red Chili powder -1 tsp
Cumin powder – 1/4 tsp
Kasuri Methi – 1/2 tsp
Garam masala powder – pinch
Salt to taste
Oil – 2 1/2 tbsps
Make a paste:
Cashew nuts – 1/4 cup
Poppy seeds – 1 tsp (dry roast for 4 mts)
Method:
Heat a tbsp of oil in a heavy bottomed vessel, add the drained cauliflower florets and saute on medium flame for 9 to 10 mts. Remove from the vessel and set aside.
Grind the roasted poppy seeds and cashewnuts to a paste adding little water. Set aside.
Heat the remaining oil in a heavy bottomed vessel. Add the finely chopped onions and saute for 4 mts. Add ginger green chili paste and saute for a mt. Add the turmeric powder, red chili powder, cumin powder, coriander powder and salt and mix well.
Add the chopped tomatoes and saute for 6-7 mts or till oil separates. Add the sauteed cauliflower and green peas and mix well. Cook for 4 mts with lid.
Add the beaten curd and keep mixing till the oil separates. Add the ground paste along with a cup of water and bring to a boil. Reduce flame and place lid and cook for 18-20 mts or till you achieve the desired gravy consistency.
Add garam masala and mix. Turn off flame and remove to a serving bowl. Garnish with fresh coriander leaves.