Ingredients vegetarian 2 servings

• 20 Cauliflower florets
• 1/2 cup boiled Fresh Peas
• 1 cup Plain Yogurt (Curd)
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 2 tsp Garam Masala powder
• 2 tsp Red chilli powder
• 1/4 cup Besan
• 2 Green chillies (slit lengthwise)
• 2 tblsp Vegetable Oil
• 2 tsp Cumin seeds
• 1 cup Thick Coconut Milk
• 1 tbsp Cashew nut paste
• 1 chopped Onion
• 1 chopped Tomato
• 1 tsp Ginger-garlic paste
• 1/4 tsp Turmeric powder
• 1 piece Cinnamon
• 3 Green Cardamoms
• 4-5 Cloves
• Salt to taste
• 2 tbsp chopped Cilantro (coriander leaves)

Directions

1. Put Cauliflower florets in hot water for 5 mins. Remove & keep aside.
2. Mix Besan in 3 cups of Water without any lumps & keep aside.
3. In a bowl take Curd. Add Cumin powder, Coriander powder, 1 tsp Garam Masala, 1 tsp Red chilli powder & little Salt. Mix well.
4. Add the florets to the Curd mixture & marinate for 10 mins. Place the marinated florets on a baking sheet & bake at 180 degree Centigrade for 20-25 mins. The florets should be cooked & browned at the edges. Remove & keep aside.
5. Heat Oil in a kadai. Add Cumin seeds & Green chillies. Once the seeds turn brown, add Cinnamon, Cardamom & Cloves. Fry for a minute.
6. Add Onion & fry for a minute. Add Ginger-Garlic paste & Tomato. Fry for 30 secs.
7. Add the Besan mixture & boil for 2 mins on a Medium heat. Add remaining Garam Masala, Red chilli powder & Turmeric powder. Boil for 3-4 mins. The gravy thickens as it boils.
8. Add Coconut Milk & Cashew nut paste. Boil for 2 mins. Add boiled Peas & Salt. Mix well & boil for another minute. Remove from heat & add Cilantro. Mix well.
   
9. Add Cauliflower florets & mix gently. Cover & keep aside for 2-3 mins.
   
10. Serve hot with steamed Rice or Chapati.

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