Ginger Cashew Cauliflower Masala

Step by step procedure with photos to prepare Ginger Cashew Cauliflower Masala. No Onion, No Garlic recipe. This is a very simple side-dish recipe for roti/naan. Very less time consuming as you can prepare the dish in just 30 min. The curry cooked in spicy tomato base, rich in the flavour ginger and creamy because of cashew, makes an unique main course. If you like cauliflower curry/masala, please do visit my other recipes - Cauliflower and Peas Masala, Cauliflower and Potato Curry.

Ginger Cashew Cauliflower Masala

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Preparation time: 15 min
Cooking time: 20 min
Serves: 2
Category: Side-dish
Recipe by Vidhya

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Ingredients

Cauliflower - 250 grams

Tomato - 3 Medium sized

Ginger - 2-3 inches

Cashew - 10-12 nos

Oil - 1 table spoon

Jeera - 1 table spoon

Turmeric powder - a pinch

Chilli powder - 1 spoon/as per your taste

Garam masala - 1 spoon

Coriander powder - 1/2 spoon

Salt - As per your taste

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Method

• The first step is to clean the cauliflower florets. In a vessel, take enough water to submerge the cauliflower florets, bring the water to boiling, add a table spoon of salt and a generous pinch of turmeric powder. Then add cauliflower to the boiling water. Close the lid and cook for 10 min/until the cauliflower becomes partially cooked. Now strain the water completely using a strainer and set the cooked florets aside.
  
• Next step is, we have to blanch the tomatoes. In the same way we did for cauliflower, take water in a vessel and bring it to boiling. Now add the whole tomatoes and cook for 15-17 min. Strain the water and allow it to cool. Once you can handle it, peel the skin off.
  
• Blend the blanched tomatoes, cashew and ginger to make a creamy tomato base.
• Take a kadai, add oil. When it is hot add jeera. As it splutters add the tomato puree. Allow it to boil. Cook for 7-10 min in medium heat.
  
  
• When the gravy is nicely boiling, add turmeric powder, coriander powder, Garam masala powder, chilli powder and salt. Give a stir and cook for another 2-3 min.
  
• Now add the cooked cauliflower and give a stir.
  
• Add 1/2 cup of water and cook until it gets to a creamy consistency.
  
• Finally garnish the gravy with coriander leaves. The Ginger Cashew Cauliflower Masala  is ready to serve.

  

  Ginger Cashew Cauliflower Masala
  Vidhya's Veg Indian Recipes