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 cup
245cal
6gprotein
18gcarbs
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)
Enjoy the authentic taste of restaurant-style Tandoori Roti made at home on a simple tawa. This soft, slightly chewy flatbread with a classic charred flavor is perfect for scooping up rich curries and dals.
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.
4
Serving size: 2 rotis
340cal
9gprotein
46gcarbs
16gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 tsp Active Dry Yeast
1 tsp Sugar (To activate the yeast)
0.75 cup Warm Water (Around 105-115°F (40-46°C))
0.25 cup Plain Yogurt (At room temperature)
1 tsp Salt
2 tbsp Vegetable Oil (For the dough)
2 tbsp Ghee (Melted, for brushing)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and set aside for 5-10 minutes. The mixture should become frothy, which indicates the yeast is active and ready.
2
Prepare the Dough
In a large mixing bowl, whisk together the atta and salt.
Make a well in the center and pour in the plain yogurt, vegetable oil, and the activated yeast mixture.
Using your fingers, gradually mix the wet ingredients into the flour until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when gently poked.
3
Proof the Dough
Lightly grease a clean bowl with a few drops of oil. Place the kneaded dough in the bowl, turning it once to coat.
Cover the bowl with a damp kitchen towel or plastic wrap.
Let the dough rest in a warm, draft-free place for 90 minutes, or until it has doubled in size.
4
Shape the Rotis
After proofing, gently punch down the dough to release the air. Knead it lightly for another minute.
Divide the dough into 8 equal portions and roll each into a smooth ball.
Working with one ball at a time, dust it lightly with atta and roll it into a 5-6 inch circle or oval, about 1/4 inch thick. Don't roll it too thin.
5
Cook the Roti on the Tawa
Heat a cast-iron tawa (skillet) on high heat for 4-5 minutes until it is smoking hot. A non-stick tawa will not work.
Take one rolled roti and apply a thin, even layer of water to one side using your fingers or a pastry brush.
Carefully place the roti, water-side down, onto the hot tawa. The water will make it stick to the surface. Press down gently for a second.
Cook for 1-2 minutes, until you see bubbles forming on the top surface.
Using tongs, securely grip the tawa handle and flip the entire tawa upside down over the direct gas flame, holding it 3-4 inches above the burner.
Cook the top side for 30-60 seconds, moving the tawa in a circular motion to ensure even cooking and charring until classic brown spots appear.
Flip the tawa back to its upright position. Use tongs to carefully peel the cooked roti off the tawa.
6
Finish and Serve
Immediately brush the hot roti with melted ghee.
Repeat the cooking process for the remaining dough balls.
Stack the cooked rotis in a cloth-lined container or casserole dish to keep them warm and soft.
Serve immediately with your favorite dal, curry, or sabzi.
