Cauliflower Butter Masala

Cauliflowers in a buttery red gravy. The famous butter masala curry with cauliflowers and that too, in a pure vegetarian way. i.e.  no onion no garlic. One of my recent favourites, cauliflower butter masala is perfect for any pulao or paratha.

Cauliflower Butter Masala

Serves 4

Ingredients:

500gm of cauliflower – cut into medium florets

1 medium potato – peeled and cubed

4 tomatoes – pureed

1 inch ginger – paste

2-3 tbsp of unsalted butter

1 tsp cumin powder

1 tsp coriander powder

1 tsp turmeric powder

1 tsp red chilli powder

½ cup of heavy cream

6-8 whole cashew nuts

1 tsp garam masala powder

1 medium cinnamon stick

3 green cardamoms

3 cloves

1 large bay leaf

Salt

2 tbsp oil

Method:

Put the cashew nuts in a grinder with some water and grind until you have a smooth non-grainy paste. Collect the paste in a bowl and keep aside.

Blanch the cauliflower florets in boiling water 5 minutes.

After 5 minutes, drain the water and collect the blanched cauliflower in a colander.

Sprinkle some salt and turmeric powder over them and shake the colander so that all the florets get a good coat of turmeric powder and salt.

Sprinkle some salt and turmeric powder over the cubed potatoes and give them a good rub.

Heat oil in a pan / kadai and shallow fry the potatoes in that oil until they become lightly golden from the outside. When the potatoes turn golden take them out of the kadai and keep separately in a bowl.

In the same oil, shallow fry the cauliflower florets until they turn golden.

After frying take them out of the pan and keep aside in a bowl.

Add the cinnamon stick, green cardamoms, cloves and bay leaves to the remaining oil.

Sauté for half a minute or until the oil becomes aromatic and then add the tomato puree to it.

Add some salt and cook until the oil separates at the edges.

Add the ginger paste and give a good mix.

Add the turmeric powder, red chilli powder, cumin powder and coriander powder.

Stir and cook the spices for a minute.

Add the cubed fried potatoes and mix them well with the curry.

Add salt and water to the curry and cover the kadai / pan with a lid.

Cook until the potatoes are soft from inside. Squish a piece of potato to check.

Add the cauliflower florets.

Stir and cook the cauliflower for 2-3 minutes on medium flame or until the curry starts to become thick.

Taste and adjust the seasonings.

Add the heavy cream and cashew nuts paste.

Mix them and soon the gravy will start to thicken.

When you can see the oil has started to separate, sprinkle the garam masala powder over the cauliflower and the curry.

Switch off the flame and serve hot with plain rice / paratha / naan / simple vegetable pulao.