Ingredients

• 1 - cauliflower
• 1 can - coconut milk
• 1 - onion, medium sized, ground to fine paste
• 1 tsp - ginger paste
• 2 - cinnamon sticks
• 5 to 6 - cloves
• 3 to 4 - cardamoms
• 1 - bay leaf
• 2 - dried red chillies
• 1 pinch - red chilli powder
• 1 pinch - turmeric
• 1/2 tsp - sugar

How to Make Bengali Gobi Malai Curry

• Chop the cauliflower into small pieces.
• Lightly fry till almost cooked. Keep aside.
• Heat oil in a kadai.
• Add the sugar. As soon as it caramelises, add red chillies, cinnamon, cardamom and cloves.
• The aroma of the spices will come forth.
• Immediately, add onion paste and ginger paste.
• Fry well until oil leaves the sides and the paste is brown in colour.
• Add the red chilli powder diluted in a little bit of water and the turmeric.
• When the masala seems done, add the can of coconut milk.
• Bring the gravy to a boil.
• Add the fried cauliflower and cook in the gravy for about 15 minutes.
• Check to see if it is soft and cooked.
• Serve hot with rice, puris or parathas.