In Indian cooking the art lies not in high spicing but in the delicacy of spicing. In fact the lure of spices and distinctive flavouring of the Indian cuisine is what brought the British and the French, the Portuguese and the Dutch, to the Indian coast. The particular manner in which, spices are selected and used bring out the dormant flavours of a dish. Every chef in our country whether in a restaurant or at home proudly displays the Indian art of cooking in his/her dishes. The taste of this rich dish connects one to the flavour, richness, colour and aromatic blend of spices.
- 500 gm cauliflower florets (with short stem) shallow/deep fried
- 3 tomatoes –roughly chopped
- 1 onion –roughly chopped
- 6-7 cashew nuts
- 2-3 garlic pods
- 1 tbsp fresh cream
- ½ tsp turmeric powder
- 1 tsp garam masala
- 1tsp red chilli powder
- a few leaves of kasturi methi/dry fenugreek leaves
- salt to taste
- Grind together onion and garlic pods to a paste. Keep aside.
- Grind tomato and cashew nut to a paste.
- Heat oil in a thick bottom pan – add the onion-garlic paste and sauté till golden brown.
- Add the tomato-cashew paste and sauté.
- Add the garam masala, turmeric, red chilli powder, kasturi methi/fenugreek leaves and salt to taste. Stir it in and mix well.
- Add the fried cauliflower and stir well.
- Add enough water to make thick gravy and bring it to a boil.
- Simmer the flame and add cream. Stir for 1 minute and put off the flame.
- Garnish with coriander leaves or fresh cream.
- Serve hot with Indian flat breads.
Preparation Time: 30-35 minutes