- 1 large cauliflower
- 1 tbsp poppy seeds
- 2 tbsp cashew nuts
- 2-3 tbsp oil
- 2 large onions
- a pinch ginger
- 6 flakes garlic
- 2 green chilies
- 2 tomatoes
- 1/2 tsp turmeric powder
- 1 tsp ground coriander
- 1 tsp ground red chili
- 1/2 tsp cumin powder
- 1/2 cup yogurt
- 1 tbsp coriander leaves
- salt to taste
- fill a pan half full with boiling water and salt, put in the cauliflower and boil gently for 4-5 minutes
- grind the poppy seeds and cashew to a fine paste with a little water
- grind ginger, garlic and green chili into a paste
- heat the oil in a thick-bottomed, deep frying pan, fry the onions on a medium flame till yellow
- lower flame, add ginger, garlic and chili paste and fry for a couple of minutes
- add tomatoes, turmeric, coriander powder, red chili and cumin, fry, stirring occasionally, until the tomatoes are mushy
- add yogurt and stir, then fry until the oil seperates
- add cauliflower, fry for a couple of minutes, moving the piece(s) around so that all sides are covered with masala
- remove from heat, add cashew paste and 1/2 cup of water
- close the pan with a lid, bring back to boil and cook for 5 minutes
- garnish with coriander leaves
