For the Cashew-Yogurt Paste:
30 gm / 2 heaped tbsp cashew nuts
1/3 cup hot water
70 gm / 3 heaped tbsp thick Greek yogurt (or 4 tbsp regular yogurt)
For the Main Curry:
200 gm / 1 large onion (half sliced, half pureed)
7–8 tbsp oil (divided)
680 gm (after chopping florets) / 1 medium head of cauliflower, cut into
medium florets
Whole spices:
1 small cinnamon stick
4 green cardamoms
4 cloves
25 gm / 1 tbsp finely grated fresh ginger
25 gm / 1 tbsp finely grated fresh garlic
2 tsp Kashmiri red chili powder
1 heaped tsp coriander (dhania) powder
1/2 tsp cumin (jeera) powder
1 tsp sugar
Salt to taste. I used 2 tsp.
1-1/2 cups coconut milk (or regular milk)
1/4 tsp black pepper
1 tsp sweet paprika (optional, for color)
1 tsp garam masala
1. Soak & Blend the Paste Soak cashew nuts in hot water for about an hour. Blend them (with the soaking water) along with yogurt until smooth. Set aside.
2. Brown the Onions Heat 4 tbsp oil in a heavy-bottomed pan over medium heat. Add the sliced half of the onion and a pinch of salt. Fry until golden brown, stirring often. Don’t let them go too dark — they’ll continue cooking with residual heat. Set aside.
3. Fry the Cauliflower In the same pan, add ⅛ tsp salt and the cauliflower florets. Fry on medium heat until lightly browned. Remove and set aside.
4. Build the Flavor Base Add another 3–4 tbsp oil to the pan. Add cinnamon, cardamoms, and cloves. Let them sizzle and release aroma. Add the pureed onion and sauté on medium heat until it dries out and oil begins to separate. This step is key — undercooked onion can ruin the curry.
5. Add Aromatics & Spices Stir in grated ginger and garlic. Cook for about a minute on low heat. Add a splash of water, then add the chili powder, coriander, cumin, and sugar. Stir quickly to avoid burning the spices.
6. Stir in Cashew-Yogurt Paste Add the blended cashew nut-yogurt mixture. Keep the heat low and stir continuously. As Cashew nuts are used it can stick to the bottom, so be patient and attentive. Once the mixture thickens and oil starts to show, you’re ready for the next step.
7. Bring it All Together Add in the browned cauliflower. Season with salt and cook on medium-low heat for 4–5 minutes. Add black pepper and coconut milk. Stir to combine. Add paprika if you want a deeper red color without more heat.
8. Simmer & Finish Cover and cook on low heat for 8–10 minutes. Stir once or twice to prevent sticking. When the cauliflower is tender but not mushy, stir in garam masala, ghee, and frozen peas. Cover for another 2 minutes.
9. Final Touch Top with the reserved fried onions for that sweet finish. Give it one last gentle stir and serve hot.