PREPARATION

1. In a bowl, add 25 grams cashews, 60 milliliters warm water and soak for 15 minutes.

2. Transfer this into a blender and blend it into a paste.

3. In a another bowl, add 1200 milliliters warm water, 1/2 teaspoon salt and mix it well.

4. Add 420 grams cauliflower and soak for 10 - 12 minutes.

5. Heat 1 tablespoon oil in a heavy skillet, add 2 pods cloves, 1 bay leaf, 2 teaspoons garlic, 2 teaspoons ginger and stir for 1 - 2 minutes.

6. Then, add 2 teaspoons green chili, 95 grams onions and fry till translucent or until it turns golden brown in color.

7. Remove it from heat and transfer this into a blender.

8. Blend it into a paste and keep aside.

9. Heat 1 tablespoon oil in a another heavy skillet, add the blended paste and mix it well.

10. Cook for 3 - 5 minutes on medium heat.

11. Now, add the soaked cauliflower and mix it well.

12. Add 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garam masala and mix it well.

13. Then, add 350 milliliters water and mix it well.

14. Bring it to a boil.

15. Cover it with lid and cook for about 10 - 12 minutes on medium heat.

16. Open the lid, add 1/4 teaspoons cardamom powder, blended cashew paste and mix it well.

17. Now, add 400 milliliters coconut milk and mix it well.

18. Bring it to a boil.

19. Add 1 teaspoon dry fenugreek leaves and mix it well.

20. Cook for 3 - 5 minutes on medium heat.

21. Remove it from heat.

22. Garnish with green chili.

23. Serve.