Step 1

Make a paste of soaked cashew by adding little water at a time. Keep aside.

Step 2

Cut cauliflower into small florets. Clean, Drain excess water and keep aside.

Step 3

In a pan heat 1 tablespoon oil. Once medium hot, add cauliflower florets. Add a pinch of salt and turmeric. Fry on Medium-High heat till you see small brown spots on the florets. Keep stirring to avoid burning.

Step 4

When the florets are almost 3/4 cooked and have brown spots, remove from the pan and keep aside.

Step 5

In the same pan add remaining oil. When the oil is hot add chopped Onions. Cook till onions are soft, translucent and start to brown.

Step 6

Add Ginger Garlic paste. Fry till the raw smell is gone. Then add chopped tomato.

Step 7

Cook tomatoes till they are soft and mushy. The mixture should start coming together by now.

Step 8

Add all dry spices Turmeric Powder,Cumin powder,Coriander powder and chili powder. Fry the mixture untill oil starts separating from the mixture from the sides. ( You might add few drops of water to prevent burning)

Step 9

Add roasted Cauliflower florets. Mix till the florets are coated well with the spice mixture. Add garam masala and salt. Cook covered on low heat for 5 mins.

Step 10

Next, add Cashew paste. Mix everything well. Cook for 2-3 minutes on medium heat, string in between.

Step 11

Then add Coconut milk. Cover the lid and bring the curry to a boil. Then reduce the flame, Cook for another 5 minutes or till cauliflower is cooked.

Step 12

Garnich with fresh coriander leaves. Serve along with rice/roti/naan.