- 2tsp.cashews(soaked for 15min.), 2tsp.coconut(shredded),1onion(finely chopped), 2tomatoes(diced), 1/2tsp.ginger garlic paste, 1medium sized Cauliflower(cut into bite size florets), 2tsp.red chilli powder, 1/2tsp. coriander powder, 1/4tsp.garam masala, 1/4tsp.turmeric, salt to taste, 2tsp.oil, 1tsp.jeera, 2cloves, 2bay leaves, 2''cinnamon piece, 1spring curry leaves, coriander leaves for garnishing.
- Grind coconut and cashew to fine paste and keep it aside. Heat oil in a pan, once it's hot add jeera, cloves, bay leaves, cinnamon once they start to spread the aroma add chopped onion and fry till they are translucent, then add ginger garlic paste, curry leaves and fry for a min. then add tomatoes, turmeric powder, red chilli powder, salt,coriander powder, cover and cook until the tomatoes are totally pulped up. Add cauliflower and fry for 2min., then add the ground masala paste, mix well, add about 1cup of water, cover and cook until the cauliflower is cooked(it takes appx.4-5min.). Don't cook for a long time or else the cauliflower will become too soft and soggy. Once the cauliflower is cooked and the gravy reaches the desired consistency, add garam masala, mix well (I like to have saucy consistency), remove from the heat and garnish with coriander leaves and serve it with steamed rice or roti.