Gobi Makhani / Cauliflower Makhani

Ingredients:
1. Cauliflower - 1 (medium sized)
2. Butter - 3 tbsp
3. Cardamon pods - 3
4. Cloves - 3
5. Peppercorns - 10
6. Cinnamon stick - 1 inch piece
7. Cumin seeds - 1 tbsp
8. Ginger-garlic paste - 1 1/2 tbsp
9. Coriander powder - 1 tbsp
10. Onion - 1 (finely chopped)
11. Tomato - 2 (finely chopped)
12. Turmeric powder - 1/2 tsp
13. Red Chilli powder - 1/2 tsp
14. Oil - 1 tbsp
15. Lemon juice- 1 tbsp
16. Heavy cream - 2 tbsp
17. Cashew nuts - 1/4 cup
18. Salt to taste
19. Coriander leaves to garnish
20. Water - 1/4 cup

Preparation:
1. Wash and clean the cauliflower. Boil water, add salt and drench the cauliflower. Let it stay for 3 minutes. Switch off the flame, drain all the water and pat dry the cauliflower in a clean kitchen towel. Keep aside till use
2. Heat oil in a kadai/wok. Deep fry the cauliflower florets till they turn light brown. Remove to a paper towel and keep aside
3. Heat 1 tbsp oil with 1 tbsp butter in the same pan. Sizzle cumin seeds, cloves, cardamon pods, peppercorns and cinnamon stick
4. Add ginger garlic paste and saute well
5. Put chopped onions, cashewnuts and saute till onions turn golden brown
6. Add tomatoes and cook till they turn mushy
7. Put coriander powder, red chilli powder, salt and fry for 1 minute
8. Add water and mix well. Remove this masala from flame and keep to cool
9. In a blender, blend this into a smooth paste.
10. Pour the blended paste to the pan on medium heat.
11. Now add the heavy cream and mix well
12. Finally put the fried cauliflower florets and mix carefully
13. Once it starts to boil, switch off the flame
14. Garnish with coriander leaves
Serve hot with roti, poratha, chapathi or rice