Gobi Butter Masala

Cauliflower is an extremely versatile vegetable. You can eat it raw, steamed, baked or cooked in Spices. So we include this very often in our diet. This , I would say is the tastiest of all Cauliflower recipes.  Here the cauliflower is perfectly cooked in an onion and tomato gravy which accounts for its unique and lipsmacking taste. 

Ingredients

For cauliflower
1/2 medium size head of cauliflower, split into small florets
1 tsp red chilly powder
1 tbsp ginger garlic paste
1 tsp garam masala
1 tbsp butter
1/2 cup water
Salt to taste

For masala
3 tbsp butter
1 red onion (large, finely cubed)
3 tomatoes (medium, red, ripe)
2 tbsp tomato paste
2 tsp ginger garlic paste/ 2 cloves garlic with 1/2 inch cube ginger
1 tsp garam masala
1 tsp red chilly powder
1 tbsp crushed cashew nuts
1 tbsp coriander powder
1/2 tsp turmeric powder
2 tbsp heavy cream
1 tsp dried fenugreek leaves/kasuri methi
1/2 cup water
1 bay leaf
1 green cardamom, cracked
1/2 tsp cumin seeds
1 stick cinnamon (2 inch)
2 whole cloves
Salt to taste

Method

Wash  and separate the cauliflower into small florets and add all the ingredients except water and butter. Heat the butter and add the florets. Once the floret starts to brown,add water and let  them cook covered for about 5-7 minutes. You just want the florets to be tender and not mushy.
For the masala, heat the butter in a wok. Add the cinnamon stick, cloves, cardamom, bay leaf and cumin.
Add  finely chopped onions and let it cook.
Once they are lightly golden, add the ginger garlic paste.
Tip in the turmeric, red chilly powder, cashew nuts, coriander powder, tomatoes and tomato paste. Let the tomatoes completely cook till they form a paste.
Add water and let it come to a boil. Switch off the gas, remove bayleaf and grind the mixture to a smooth sauce.
Add back the sauce to the wok and let it come to a boil.
-Add the cauliflower (along with the water) and let it cook for 5 minutes. Mix in the cream and crushed kasuri methi and cook for another 5 minutes. Garnish with more cream and some coriander to perk it up.