CAULIFLOWER MAKHANI / CAULIFLOWER CURRY

INGREDIENTS
MARINATION
Cauliflower / gobi - 1, small sized, (2 cups of florets)
Chili powder - 2 tsp
Turmeric powder - 1 tsp
Coriander powder - 1 tsp
Fennel seed powder - half a tsp
Corn flour - 2 tbsp
Salt

FOR THE GRAVY

Onion - 1, sliced

Tomato - 2, medium sized, sliced

Ginger garlic paste - 2 tsp
Garam masala powder - half tsp
Dried red chili - 3 nos (i used less hot chilies)
Green chili - 2 nos(i used less hot chilies)
Cashew nut - 7 nos
Turmeric powder - half tsp
Red chili powder - 1 tsp ( Kashmir chili powder )
Kasuri methi - 1 tsp, crushed in hands
Fresh cream - quarter a cup
Butter - 3 tbsp
Sugar - half tsp
Salt
Oil

PREPARATION

 Now let's make a basic MAKHANI GRAVY WHICH CAN

BE USED IN MANY VEG AND NON VEG DISHES
(gravy can be refrigerated for days). Heat oil in a
pressure cooker and add the sliced onion. Saute for 5
minutes and then add salt, ginger garlic paste. Saute it
until the raw smell is gone. Add the tomatoes,
cashews, red chilies, green chilies, garam masala
powder, turmeric powder, red chili powder. Mix it well
and pressure cook it for 4 -5 whistles (15 minutes) in a
low flame without adding water as tomato will release
water once hot.
 When done, let it cool and drain out the water to a bowl
using a strainer and then take the onion tomato into the
blender. Blend it well to a paste and again strain it into
the bowl. Discard the seeds and peels of tomato. Cook
the strained paste of onion and tomato for 15 minutes in
 a pan. Add salt, sugar, Kasuri methi and mix
well. Switch off the flame.
 Take a bowl and mix together all the ingredients given
under marination. Make a thick paste by adding a little
water. Marinate the cauliflower/gobi florets with this
marinade. Heat a pan with few tsp of oil and shallow fry
on both sides until slightly golden. When done transfer it
to plate.
 In the same pan add some makhani gravy along with
butter and fried gobi. Cook it for 2 minutes. Now add the
fresh cream and mix well.
 Serve hot with pulka, nan, roti etc..