Kashmiri Gobi (Cauliflower)

DIRECTIONS

• Wash cauliflower in warm water and divide into florets. Keep aside on a kitchen paper to dry.
• Make a paste of the blanched almonds in a blender. Then beat the mixture of almond paste and plain yoghurt together.
• Heat oil in a pan. Toss the cauliflower florets for a few minutes and keep aside.
• Add the 2 red chillies until it sputters. Then add the sliced onions and sauté until glassy.
• Add the yoghurt and almond paste mixture to the sauteed onions and let it cook on medium heat till oil separates.
• Now add the cauliflowers, grated ginger, garam masala powder and salt. Cover and cook on medium heat.
• When almost done, add the half cream and stir for a couple of minutes. Cover and simmer on medium or low heat for a further 4-5 min or until cooked.
• When done garnish with fresh coriander leaves and serve hot with either steamed rice or butter naan (indian bread).