This is a delightful Indian dish that my better half cooks and it is loved for its simplicity and flavors. Easy and quick to make and is a change from what you typically have in the Indian Menu. Awesome for western tastes so pretty much an all rounder.

Ingredients:

Cauliflower – 1 Cauliflower (Small Size, 500 Grams)

Spinach – 2 Cups Chopped

Cashew – 1 Teaspoon

Vegetable Oil – 2 to 3 Tablespoons

Poppy Seeds – 1 Teaspoon (If you dont have poppy seeds, make it 2 Teaspoon of Cashew)

Green Chilli – 2

Bay Leaf – 1 Big

Ginger Garlic Onion Paste – 2 Teaspoons

Onion – 2 cups sliced

Garam Masala 1/4 Teaspoon (Optional)

Black pepper powder – 1/4 Teaspoon (Optional

Salt to taste

Steps:

• Cashew – Poppy Paste: Soak Cashew, Poppy Seed and Green Chilli in water covering these ingredients for 10 to 15 minutes. And make a paste. If you are only using Cashew then you can make the paste immidiately.
• Ginger Garlic Onion Paste: 2 Tablespoons
• Break/cut the Cauliflower into florets. Don’t cut it too small. Saute the Cauliflower florets in oil making sure that they are very lightly fried, should not brown so keep the heat medium low. Remove the cauliflower.
• In the same oil add the Bay Leaf and sliced onion and saute till onions are light brown.
• Add the Ginger Garlic Onion Paste and saute in low flame till you see oil on the sides.
• Add the Cauliflower, Spinach, Cashew Poppy Paste and salt to taste and cover and cook on medium low flame until cauliflower is cooked. Stir in between very gently.
• Optional – Add Garam Masala and mix gently.

Your dish is ready when the Cauliflower is cooked. Taste and adjust the salt.

Tips:

• Can increase the Cashew and Poppy Seed quantity if you want it more creamy.
• Add more green chilli or chilli powder to make it hotter.
• Black Pepper Powder also adds to the flavoring.