Cooking is one of my favorite things. I always remind myself to do it more often than i do now. It really has therapeutic effects on me – I just forget the entire world when i enter the kitchen. The entire process of cooking, and smelling the food to check if the spices & salt are good is just an awesome feeling. Today, I present Cauliflower Gravy curry to go with Chapati / Naan.
Total time taken : 45 minutes
Cauliflower – 1 big, cut into florets
Paneer – 100 gms cut into cubes
Ginger Garlic Paste – 1 tsp
Onion – 1
Tomatoes – 4
Lemon – 1
Coriander Leaves – a bunch, for garnishing
For the spices
Cashews – 12, Cumin, Cinnamon, Cardamom, Garam Masala, Red Chilly Powder, Milk, Turmeric
1. Cook the cauliflower florets in boiling water with turmeric added. It will help remove any worms present in the vegetable.
2. Midly fry the paneer in ghee and keep it aside.
3. Soak cashews in milk for 1/2 hour . Grind all the ingredients mentioned in “For Spices” section into a smooth paste.
4. Heat the kadai and add ginger garlic paste.
5. Add Onion and fry until translucent.
6. Add the “for spices” mix.
7. Puree the tomatoes and add the puree to the mixture in the kadai.
8. Add required salt, 1-2 cups of water depending on how watery you need the gravy curry. Close the lid and let it boil.
9. Add cauliflower florets, paneer and close the lid again. Simmer for 10 minutes.
10. 5 minutes after you switch off the stove, add lemon juice and garnish with coriander leaves.
Enjoy the tasty curry.
1. The taste is very different when you puree everything together ( spices + tomatoes) or both the purees different. The different purees definitely add great taste to the curry.
2. The consistency became a bit watery for me, and I had to add rice flour to make it a bit thick. Make sure to check, while pouring water.
Overall, the curry tasted great and I received a whole lot of compliments from my dear hubby yesterday. Do give a try and let me know.
Have a good day and keep rocking!!