PREPARATION

1. In a bowl, add 1 tablespoon poppy seeds and 50 millilters water.
2. Soak for 10- 15 minutes.
3. In a blender, add 150 grams tomatoes, and 1 teaspoon green chili.
4. Blend to a smooth puree and keep aside.
5. Now, in a soaked poppy seeds bowl, add 30 grams cashews and 30 grams coconut.
6. Transfer it to blender and blend to a smooth paste.
7. Heat 500 milliliters water in a pan, add 1/4 teaspoon salt, 300 grams cauliflower and blanch for 5-7 minutes .
8. In a skillet, heat 20 milliliters oil, add 1 bay leaf, 2 cinnamon stick, 4 pods green cardamon, 4 pods cloves mix once , then add 1/2 teaspoon cumin and stir well.
9. Now, add 80 grams onion and cook until it turns translucent.
10. Add 1 teaspoon curry leaves, 1 teaspoon ginger , 1 teaspoon garlic and stir we’ll.
11. Now, add 1 teaspoon salt, 1/2 teaspoon turmeric, 1/2 teaspoon red chili. Mix well.
12. Now, add blended tomato puree.
13. Cook for 2-3 minutes on a medium heat.
14. Add 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/4 teaspoon fennel powder and mix well.
15. Then , add blended mixture, stir and add 200 milliliters water. Mix well.
16. Cover and cook for 5-7 minutes.
17. Remove lid , give it a stir and add blanched cauliflower.
18. Again cover and cook for 8-10 minutes.
19. Now, add 1/2 teaspoon garam masala and 1  teaspoon chopped coriander. Stir well.
20. Garnish with chopped coriander.
21. Serve hot.