Cauliflower White curry

Cauliflower is essentially a winter vegetable, but currently it is mostly available round the year. The traditional aloo phollkopir dalna is just heaven; but try this variation for a change in taste and variation in menu. The cashew paste adds a richness to the otherwise humble curry. It is the perfect combination with roti, paratha and even plain rice or you could become adventurous and serve it with pulao or fried rice. Whichever dish you serve it with, it is sure to taste amazing and win your cooking skills some serious appreciation.
Note: The name “white” is because we don’t use turmeric and the cashew paste lends its ivory colour. However, the tomato and garam masala would lend a slight colouration.

Ingredients

• Cauliflower

• Ginger, Garlic & Onion Paste

• Butter

• Cilantro

• Garam Masala ( whole, coarsely ground; and powder)

• Bell pepper

• Tomatoes

• Cashew Paste

• Peas

• Salt & Sugar

  Preparation 

• Cut the cauliflower into medium sized florets.

• Then try frying them in medium heat by covering the pan, and cooking the cauliflower in the process.

• Make a paste of onion, ginger and garlic together.

• Add butter in a pan with a bit of oil.

• Then add garam masala then add the onion mixture you just blended, along with chopped green bell pepper ( 2 will do for one cauliflower).

• Then add one chopped tomato, and fry the spices in medium heat along with salt.

• Fry the masala slowly and with patience.

• Then stir and fry with little water.

• Then make cashew paste, and add to the almost fried masala.

• Then add peas and fry for some minutes. Then add the cauliflower and mix it well and do not cover the pan.

• Finish off with garam masala powder. The gravy should be thick.