Butter Cauliflower

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.

Ingredients

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

2 cloves

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

Method

• 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.

Have served it here with some coconut rice, the recipe of which will be upcoming soon.