Cauliflower Cashew Masala Recipe

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.

Then 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.