Gobi butter Masal

A lot - Prep time: 60 min - Cook time: 0 min

Gravy Ingredients:
1 tsp neutral oil
1 kg tomatoes, chopped
3-4 bay leaves, 
3 whole kashmir ired chilies
2 cinnamon sticks
2 green chilies
5-6 green cardamom
1 Tbsp ginger, chopped
1/2 cup cashew nuts
 1 cup water

Ingredients:
800g cauliflower florets
2 Tbsp flour
1/2 tsp salt
1/2 black pepper
1/4 cup water
1/4 cup butter
1 tsp neutral oil
2 tsp kashmiri chili powder
1 Tbsp ginger paste
1 Tbsp green chili paste
2 tsp salt
2 tsp sugar
2 tsp fenugreek powder
1 Tbsp garam masala
1/2 cup of milk
6-7 springs of cilantro, chopped

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• In a large pan, on high heat, add 1 tsp oil, tomatoes, bay leaves, kashmiri chilies, cinnamon stick, green chilies, cardamom, ginger, cashew nuts and water. 
• Stir for a minute, than cover, lower the heat and simmer for 15 minutes, mixing every now and then.
• Remove from stove and let cool down. Blend mixture to a smooth paste and keep aside.

• Preheat over to 425ºF. 
• In a small bowl, mix flour, salt and pepper and 1/4 cup of water. Mix to a smooth, thin batter. Pour over and coat all the cauliflower florets. 
• Place coated cauliflower on baking sheet and roast in the oven until crispy. 

• In a large pan, on medium heat, add butter, oil, chili powder, ginger paste and green chili pate and sauté for a few second. 
• Add gravy, salt. On high heat, stir continuously until mixture boils. Lower the heat, cover and simmer for 10 minutes, mixing every now and then. 
• And sugar, fenugreek, garam masala, milk, cilantro. Mix well. 
• Add roasted cauliflower and cook for 2 minutes.

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Adapted from Indian Vegetarian Recipes youtube channel