Method

• 1. Chop the cauliflower into medium florets. Rinse well and keep aside.
• 2. Heat 3 cups water with salt till its starts boiling, switch off the flame and add the florets in the hot water. Drain the cauliflowers wipe and keep aside.
• 3. Take tomato and cashews in a blender jar and make a smooth paste. (You may require little water for this process). Keep it aside.
• 4. Heat oil in a pan and sauté cauliflower florets on a low to medium flame for 8-10 minutes. Remove it from flame and keep aside
• 5. In the same pan, add 1 table spoon of oil. Add the bay leaf and caraway seeds and cook it for a few seconds.
• 6. Add the tomato-cashew paste along with the coriander, cumin, red chilli, turmeric and hot spices powder and stir till the oil gets separated from the spices.
• 7. Now add the whisked yogurt and stir it well and cook it for further 5-7 minutes.
• 8. Then add a cup of water and let it simmer for couple of minutes.
• 9. Now add the cauliflower florets and salt and cook it covered for 10-12 minutes.
• 10. Finish this with the crushed dried fenugreek leaves and cream. Stir and switch off the fire.
• 11. Serve “Gobi masala” hot with rotis, naan or rice.

• Recipe Type : Curries, Green Vegetables, Vegetarian