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Cauliflower Gravy
By : Nithya Balaji
Category : North Indian lunches, Vegetables
Servings : 4
Time Taken : 30-45 mins
Rating :
Method
  1. Soak the cashew in milk for 30 minutes.
  2. Now, in add mixer container take cinnamon, cardamom, cumin, garam masala, turmeric powder, chilly powder, soaked cashews and milk.
  3. Grind them to a fine paste.Keep aside.
  4. Cook cauliflower with pinch of salt and keep aside.
  5. In a pan, add oil. Then add garlic, ginger and cut chillies. Fry well till garlic changes to brown colour.
  6. Add the ground mixer, tomato puree, water and salt. Allow it to boil well.
  7. Now, add the cooked cauliflower, peas and paneer.
  8. Close the pan with lid. Medium the flame.
  9. Wait till the contents thicken.Add the lemon juice. Mix well.
  10. Garnish with coriander.
  11. Serve hot with naan, chapathi

Recipe courtesy: Nithu's Kitchen

Ingredients:
1 - cauliflower
1/4 cup - peas
1 tsp - garlic (finely chopped)
1 inch piece - ginger (finely chopped)
2 - green chillies or adjust to your taste
1 cup - tomato puree
1 tbsp - cashew nut
1 inch piece - cinnamon
2 - cardamoms
1 tsp - cumin
1 tsp - garam masala
1 tsp - turmeric powder
1 tsp - red chilly powder
4 tbsp - milk
5 cups or less - water (adjust to get gravy consistency)
1/4 cup - paneer (grated)
1 tbsp - oil
Salt, as required
1/4 cup - coriander (finely chopped)
1 tsp - lemon juice
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