(Serves 2-4)
3 tblsp vegetable oil
Whole Garam Masala
½ cinnimon stick
3 bay leaves
1 tblsp cumin seeds
2 whole kashmiri chilies
1½ red onion, sliced
2 tblsp ginger minced fine or paste
2 tblsp garlic minced fine or paste
1 serrano chili, minced fine or paste, optional
½ red bell pepper, remove mebrane and seeds, sliced
5 large tomatoes, (on the vine) chopped
2 tsp salt
3 tblsp methi leaves (fenugreek leaves)
24 cashews, unsalted preferred
½ cup water
1 small head of Cauliflower, cut into florets
3 tblsp unsalted butter
1½ tsp garam masala powder
8 kashmiri chilies, grind into powder
½ tsp turmeric powder
1½ tblsp corriandor powder
1 can, 15oz, coconut milk
3 tblsp cilantro, optional
1½ tsp garam masala powder
Mise en place! Have all your ingredients out and prepared. I tried to organize the ingredient list in such a way that you can prepare stages and make the recipe simpler for yourself.
In a fry or saute pan over medium low heat, add 1 tblsp olive oil and 1 tblsp butter. When the butters melted add in your whole spices, the 2 kashmiri chilies, the bay leaves, cinnimon stick half and then the cumin seeds. Only heat as long as it takes to make the cumin seeds golden, do not let them burn. When the cumin seeds are toasted, add the onions.
When they are lighlty golden, add your ginger and garlic, also the serrano chili if you want the heat. After stiring for 2-3 minutes, it's time to add the red pepper. After sweating the red pepper (making it soft), now add the tomatoes. After stirring for a few minutes add 1 tsp salt and the methi leaves (best to rub/roll the leaves between the palms of your hands, to release the oils). Now cover and let simmer over low heat until the tomatoes break down.
Meanwhile, if you haven't already, we want to cook the cauliflower for adding into the masala (blend of spices and vegetables) we are creating. You can either saute them in a little butter or oil until they are softened. I like to blanch them in water or steam the florets until almost tender and finish them with a little crisp in a hot pan with a tad of butter. Either way will produce delicious results. Set the cauliflower aside.
When the tomato and onion mix is ready transfer the contents, discarding the cinnimon stick pieces and bay leaves, before adding into a blender or food processor. (You may want to use a burr mixer) Add the cashews and half of the water. Blend until it forms a sauce, use the rest of the water to make a smooth sauce if needed. At this stage, if you want super silky sauce, strain the sauce before adding in the next step.
Melt one tblsp butter in a pan large enough to hold all the ingredients, add the garam masala, kashmiri chili powder, turmmeric and corriandor powder. Over medium-low heat cook the spices for a few minutes, do not burn them. Now add the blender/food processor masala (sauce) to the butter and spices. Stir well and let the mixture simmer for a few minutes.
Now add the coconut milk into the masala (or the yogurt and cream), mix well, bring to a simmer, now add the cauiflower that's already cooked. Stir until coated. Add a cover and let simmer for 5 minutes. Turn off heat, stir in the optional cilantro and another tsp of garam masala powder. Serve on it own or with rice.