Cauliflower in Cashew Nut 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 spices, a delicious dish can be prepared in your own kitchen. This creamy side dish can be relished with any type of Indian bread or rice. So go ahead and give it a try by following a step by step pictorial recipe to prepare it.

• 1 med. Cauliflower, cut into florets
• 3 tbsp. oil
• 1 tsp. cumin seeds 
• 2 bay leaves
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1 tsp. tomato paste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 1 tsp. garam masala powder
• salt to taste
• 1/2 cup yoghurt
• 2 tbsp. cashew paste
• 1 tbsp. coriander leaves, chopped
• few roasted cashew nuts 

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

           Add the ginger-garlic paste, tomato paste and all the dry spices mixed with some water. Sauté till the oil leaves the sides of the pan.

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

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

          Add the yoghurt and the cashew nut paste and give it a stir. Simmer till the gravy turns slightly thick. Add coriander leaves. 

          Garnish with cashew nuts and mint and serve as a side dish with chapattis, parathas, phulkas or rice.

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

     Heat the remaining oil & temper with cumin seeds & bay leaf.  

     After it stops sizzling, add onions & stir fry till light golden in colour.

    Add ginger-garlic paste, tomato paste & all dry spices mixed with              some water. Sauté till the oil leaves the sides of the pan.

   Add fried cauliflower & saute till well combined with all the               masalas. Cook, covered, on a low flame till the cauliflowers are soft.

Add yoghurt & cashew nut paste & give it a stir. Simmer till the gravy turns slightly thick. 

     Add coriander leaves.

            Garnish with cashew nuts and mint & serve as a side dish with                       chapatis, parathas, phulkas or rice.