Ingredients

• 1 - cauliflower
• 4 - tomatoes
• 1 - onion
• 4 - cinnamon sticks
• 8 - cloves
• 1 tsp - cumin seeds
• For Garnish
• 1 tbsp - cream
• A few sprigs - fresh coriander leaves
• For Masala paste ( 1 )
• A few sprigs - fresh coriander leaves
• 3 - garlic cloves
• 0.25 - onion
• 1 inch piece - ginger
• 5 - green chillies
• For Masala paste (2 )
• 2 tsp - poppy seeds
• 8 - cashew nuts
• Dry masala:
• 1 tsp - turmeric powder
• 1 tsp - red chilli powder
• 2 tsp - garam masala
• Salt to taste

How to Make Cauliflower Nirala

• Grind all the ingredients listed for masala paste (1) in the mixie and keep aside.
• Soak the ingredients of masala paste (2) in a little milk for about 1/2 hours.
• Cut the cauliflower into big florets.
• Sautee the florets till they turn slightly brown. Keep aside to cool.
• Grind the ingredients for masala paste (2) with the milk. Keep aside.
• Heat oil in a saucepan, add the cinnamon sticks, cloves, and cumin seeds.
• After the cumin seeds brown, add the masala paste (1) to the oil and fry for some time.
• Add the chopped onions and sautee till the onions become transparent.
• Add the chopped tomatoes and cook for a while.
• Add salt, chilli powder, turmeric powder, and garam masala.
• Add the masala paste (2) to the above gravy.
• Add the cauliflower florets to the gravy and cook till they turn soft.
• Add whipped cream just before serving.
• Garnish with coriander leaves.