All of us are familiar with Butter Chicken,a classic Indian dish, a dish that is being ordered since ages when you visit a restaurant. A dish that is relished by almost all in a family. Switching to a vegetarian note, the ordered dish is mostly Butter Paneer , otherwise known as Paneer Makhani. The dish mainly revolves around the basic makhani gravy and the main ingredient added can vary. The makhani sauce again has many versions. I have posted the recipe of Paneer Makhani earlier and that was made in a diffferent way. What basically calls for the makhani is a tomato based gravy which has the richness of cream/cashews and of course butter. Here I have added cauliflower to the makhani gravy and made another member of the Makhani family- Cauliflower Makhani or Gobhi Makhani or Butter Cauliflower. Must admit that it is a rich curry in every sense, but the taste too is truly rich. A must try dish I would say, especially if you have some guests coming up, serve this with some nan/jeera rice/pulao or any Indian bread.
1 cup cauliflower florets
2 onions, chopped roughly
3-4 tomatoes, chopped roughly
2 tsp kashmiri chilli powder
1 Tbsp fresh ginger-garlic paste
1/4 cup cashew nuts
1 tsp honey
2 cinnamon sticks
2 bay leaves
4 black cardamom
1 tsp turmeric powder
1-2 cups of water
1/4 cup corn flour
1/2 tsp freshly ground pepper
salt to taste
oil for deep frying
1 Tbsp butter
1 Tbsp kasoori methi
1/3 cup heavy cream
1 Tbsp chopped coriander leaves for garnish
- Wash the cauliflower florets well. Rub turmeric powder and salt to the florets and steam them for about 10-15 minutes(until the florets are partially cooked)
- Make a paste with the corn flour, pepper and salt by adding little water.
- Rub the steamed florets with the cornflour paste and deep fry in oil, in batches on a medium flame until they turn brown and crisp. Remove them with a slotted spoon on to a kitchen towel, to remove the excess oil.
- To prepare the makhani gravy, heat butter in a pressure cooker.
- Add the onion and fry until they turn translucent.
- Tie the cinnamon sticks, bay leaves, cloves and cardamom in clean muslin cloth.
- Now add the ginger garlic paste(use freshly ground ginger garlic paste and not the store bought one). Saute for a few seconds or until the raw smell goes off. Then add the spices packed muslin cloth bag.
- Now add the chilli powder, tomatoes and cashew nuts. Mix well and fry for a minute.
- Close the cooker with its lid and cook until the cooker gives off 2-3 whistles.
- Switch off the cooker. Once the steam is released on its own, open the cooker and allow the contents to cool well.
- Once cooled blend the mixture well into a smooth paste.
- Heat some oil/butter in a wide pan. Add the ground paste, honey and salt. Saute for a minute.
- Add water to make a gravy. Once it starts to boil and gravy starts to thicken, add the kasoori methi and cream(diluted in little water) and mix well.
- Finally add the fried cauliflower florets. Mix well and serve garnished with chopped coriander leaves and drizzle some fresh cream on top.