Tender cauliflower florets are simmered in a luxuriously rich and creamy cashew-based gravy. This fragrant, mildly spiced curry brings a touch of royal Mughlai cuisine to your dinner table, perfect with naan or roti.
Prep20 min
Cook35 min
Soak15 min
Servings4
Serving size: 1 serving
244cal
6gprotein
16gcarbs
Ingredients
500 g Cauliflower (Cut into medium florets)
4 tbsp Vegetable Oil (For shallow frying the cauliflower)
0.25 cup Cashews (Soaked in 1/2 cup warm water for 20 minutes)
A classic North Indian flatbread made with whole wheat flour. These flaky, layered delights are pan-fried to golden perfection with ghee, resulting in a crispy exterior and a soft, chewy interior. A perfect companion to any curry, dal, or simply enjoyed with a dollop of butter.
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Cashew Paste & Fry Cauliflower
Drain the soaked cashews and transfer them to a blender. Add 2-3 tablespoons of fresh water and blend until you have a completely smooth, creamy paste. Set aside.
Wash the cauliflower florets and pat them completely dry with a kitchen towel. This prevents oil from splattering.
Heat 4 tbsp of oil in a wide pan or kadai over medium-high heat. Carefully add the cauliflower florets in a single layer.
Shallow-fry for 7-8 minutes, turning occasionally, until the florets are light golden brown on all sides and about 70% cooked. Remove with a slotted spoon and set aside on a plate.
2
Create the Masala Base
In the same pan, reduce the heat to medium. If there's excess oil, remove some, leaving about 2 tbsp. Add the ghee.
Once the ghee is warm, add the bay leaf, cinnamon stick, cloves, and crushed green cardamom pods. Sauté for 30-45 seconds until they become fragrant.
Add the finely chopped onions. Cook for 8-10 minutes, stirring frequently, until they turn a deep golden brown. This step is crucial for the flavor of the gravy.
Add the ginger-garlic paste and sauté for another minute until its raw aroma disappears.
Stir in the tomato puree, turmeric powder, Kashmiri red chili powder, and coriander powder. Cook the masala for 6-8 minutes, stirring, until it thickens and you see oil separating from the sides.
3
Build the Creamy Gravy
Reduce the heat to low. Add the prepared cashew paste to the pan. Stir continuously for 2-3 minutes. Do not let it stick to the bottom or brown, as it can turn bitter.
Slowly pour in 1 cup of warm water while stirring constantly to avoid lumps. Add the salt and mix well.
Bring the gravy to a gentle simmer and let it cook for 2-3 minutes until it thickens slightly.
4
Combine, Simmer, and Finish
Gently add the fried cauliflower florets to the simmering gravy. Stir carefully to coat them without breaking them.
Cover the pan and let it cook on low heat for 5-7 minutes, or until the cauliflower is fully tender and has absorbed the flavors of the gravy.
Turn off the heat. Let it rest for a minute. Stir in the heavy cream, garam masala, and crushed kasuri methi.
Garnish with freshly chopped coriander leaves. Serve hot with naan, roti, or jeera rice.
330cal
8gprotein
44gcarbs
15gfat
Ingredients
2 cup Atta
1 tsp Salt
0.25 cup Ghee (melted, for layering and frying)
1 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt. Mix well.
Gradually add lukewarm water while mixing with your fingers. Start with 3/4 cup and add more tablespoon by tablespoon as needed.
Knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky. The ideal consistency is soft to the touch, similar to an earlobe.
Add 1 tsp of ghee and knead for another minute to make the dough smooth.
2
Rest the Dough
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, making the parathas softer and easier to roll.
3
Divide and Shape
After resting, knead the dough gently for 30 seconds.
Divide the dough into 8 equal-sized portions and roll each portion into a smooth ball between your palms.
4
Create the Layers (Triangle Fold)
Take one dough ball and flatten it slightly. Dust it with dry atta.
Roll it into a circle about 4-5 inches in diameter.
Spread about 1/4 tsp of melted ghee evenly over the surface.
Fold the circle in half to create a semi-circle. Apply a little more ghee on the top surface of the semi-circle.
Fold it in half again to form a triangle.
Gently press the triangle and dust it with dry atta.
5
Roll the Paratha
Place the layered triangle on a rolling board. Roll it out gently and evenly into a larger triangle, about 6-7 inches in length on each side. Don't press too hard, as this can cause the layers to merge.
6
Cook the Paratha
Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
Carefully place the rolled paratha on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles appear on the surface.
Flip the paratha. Cook the other side for about 1 minute, until light golden-brown spots appear.
Spread about 1/2 tsp of ghee on the top surface and flip it again.
Gently press the paratha with a flat spatula, especially around the edges, to encourage it to puff up. Cook for 30-40 seconds until this side is golden brown and crisp.
Apply ghee to the other side, flip, and cook for another 20-30 seconds.
Remove from the tawa and repeat the process for the remaining dough balls.
7
Serve
Serve the hot, flaky parathas immediately with your favorite curry, dal, yogurt, or pickle.
