Cauliflower in Cashew Nut Gravy

Heat 1 tbsp. oil in a non-stick pan and saute the florets till light brown. Keep aside.

Make a paste of the ginger, garlic, garam masala powder, turmeric powder, tomato paste and red chilli powder.

Heat the remaining oil and temper with cumin seeds and bay leaf. After it stops sizzling, add the onions and stir fry till light golden in colour.

Now add the masala paste and saute till the oil separates from the sides of the pan.

Then add the fried cauliflower and salt and saute till well combined with all the masalas.

Continue to cook on low flame with a sprinkle of some water for 2-3 minutes on low flame till the cauliflowers turns soft.

Add the yoghurt and the cashew nut paste and simmer till the gravy turns slightly thick.

Garnish with coriander leaves, cashew nuts and tomato wedges. Serve with chapatis, parathas or phulkas. It can also be had with rice as a side dish.