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Wednesday, 20 August 2014

Cauliflower in Cashewnut Gravy

          Cauliflower cooked in cashew paste and yoghurt in low flame to perfection is a yummy side dish. Now this dish can be prepared - restaurant style, minus the oodles of oil and cream. 

          With a generous helping of yoghurt, few cashew nuts and the usual spice mix, a delicious dish can be created in your kitchen. This creamy side dish can be relished with naan or tandoori roti.





  • 1 med. Cauliflower, cut into florets
  • 1 onion, chopped
  • 1 tbsp. ginger-garlic paste
  • 1/2 cup yoghurt
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. garam masala powder
  • 2 tbsp. cashew paste
  • 1 tsp. chilli flakes
  • 1 tbsp. tomato paste
  • 1/2 tsp. cummin seeds
  • 1 bay leaf
  • 2-3 tbsp. oil
  • coriander leaves, cashew nuts & tomato wedges to garnish 




          Heat 1 tbsp. oil in a non-stick pan and saute the florets till light brown. Keep aside. 

          Make a paste of the ginger, garlic, garam masala powder, turmeric powder, tomato paste and red chili powder.

          Heat the remaining oil and temper with cumin seeds and bay leaf.  After it stops sizzling, add the onions and stir fry till light golden in colour.
           Now add the masala paste and saute till the oil separates from the sides of the pan.

          Then add the fried cauliflower and salt and saute till well combined  with all the masalas. 

          Continue to cook on low flame with a sprinkle of some water for 2-3  minutes on low flame till the cauliflowers turns soft.

          Add the yoghurt and the cashew nut paste and simmer till the gravy turns slightly thick. 
          Garnish with coriander leaves, cashew nuts and tomato wedges.  Serve with chapattis, parathas or phulkas. It can also be had with rice as a side dish.




















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