Cauliflower Cashew Masala / Gobi Cashewnut Masala / Cauliflower Masala / Gobi Masala

 This curry is creamy at the same time packed with lots of flavour. It taste so yummy with hot phulka or chapati. So try this out and let me know how it turns out for you.

Preparation Time : 15 mins
Cooking Time : 35 to 40 mins
Serves : 4 to 5

Ingredients:

Cauliflower / Gobi – 3 cups cut into bite size florets
Salt – 1 tsp
Turmeric powder / Manjal Podi – 1/2 tsp

For Masala:
Oil – 2 tblspn 
Fennel Seeds / Saunf / Sombu – 1 tsp
Onion – 1 large sliced thinly
Tomatoes – 2 large pureed
Chilli Powder – 2 tsp
Coriander Powder / Malli Podi – 1 tblspn
Garam Masala Powder – 1 tsp
Turmeric Powder / Manjal Podi -1 tsp
Salt to taste
Coriander Leaves / Cilantro – 4 tblspn finely chopped 

For Grinding:
Coconut – 3/4 cup grated
Fennel Seeds / Sombu / Saunf – 2 tsp
Cinnamon / Pattai – 1 large stick
Cashewnuts – 10 to 15
Water – 1/2 cup or as needed to make smooth paste

Method:

Take chopped cleaned cauliflower in a saucepan and cover it with water. Add in salt and turmeric powder. Bring it to boil and cook for 5 to 7 mins till cauliflower is cooked. Drain and set aside.

Take grinding ingredients in a blender and add enough water to make into a smooth puree. Set aside till use.

Now heat oil in a kadai. Add in fennel seeds and let it splatter.

Add in onions and cook till it turns golden.

Add in tomato puree and cook till it gets thick and oil leaves the sides.

Add in salt and all spice powders. Cook for a min.

Add in the cooked cauliflower and mix well with the masala. Cover this and simmer on a low flame for 5 mins or so till the masala is coated all over the gobi.

Now add in the ground masala and some water if needed. Mix this and cover again. Cook for a good 8 to 10 mins on a very low flame till the masala is thick and coats the gobi. 

Add in lots of coriander leaves and switch off the heat. Mix well and serve with roti.


Pictorial:

Add cauliflower florets to water which has salt and turmeric in it

Bring it to boil and cook for 5 mins or till cauliflower is cooked

Drain and set aside

Take coconut, cashew, cinnamon and fennel in a mixer

Make into a smooth paste

Heat oil and crackle some fennel seeds

Add in onions

Cook till the onion turn golden

Now add in tomato puree

Cook till oil leaves the sides

Add in all spice powders

Mix them well

Season with salt

Toss that too

Now add in cooked cauliflower

Mix that with masala

cover and simmer till the masala is coated with cauliflower

Now the cauliflower is well coated

Add the coconut cashew masala

Mix that well

Add a splash of water

mix that well

Cover and simmer

Till oil leaves the side

Add in lots of coriander leaves

Mix well

Serve