Ingredients vegetarian 6 servings

• 800 grams Cauliflower (stem removed and stump scored)
• 1 tbsp poppy seeds
• 2 tbsp cashew nuts broken in to pieces
• 10 gms ginger
• 6 flakes garlic
• 2 green chilies
• 1/2 cup vegetable oil
• 300 grams onions grated
• 1/4 kgs tomatoes blanched and chopped
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp cumin seeds
• 1 tbsp red chili powder
• 1/2 cup curd beaten
• 1 tbsp coriander leaves chopped
• 1/2 tsp Salt

Directions

1. In a bowl, add 4 cup water with 2 teaspoon salt. Immerse cauliflower for about 1/2 hour and drain.
   
2. Grind together poppy seeds and cashew nuts into paste, adding a little water (3 tbsp) time to time.
   
3. Separately grind together ginger, garlic and chilies into paste.
   
4. Heat oil in a cooker for about 2 min, add onions and fry till golden brown.
   
5. Add ginger garlic paste, tomatoes, turmeric, coriander, cumin and chili powder, 1/4 cup water and remaining salt.
   
6. Cook till tomatoes are pulpy, stirring occasionally.
   
7. Add 1-tbsp curd, stir and fry until curd is well blended. Add remaining curd in the same way a tablespoon at a time till all curd is used. Fry till oil shows separately.
   
8. Add cauliflower. Stir and fry for about 5 min, ending with cauliflower stump down. Away from heat , stir in cashew nut paste and remaining water all round cauliflower.
   
9. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 2 min.
   
10. Remove cooker from heat.
    
11. Release pressure with slight lifting of vent weight.
    
12. Open cooker. Transfer cauliflower onto a serving dish. Pour masala evenly over cauliflower. Serve hot, garnished with coriander leaves.

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