2. In a blender, add 150 grams tomatoes, and 1 teaspoon green chilli. blend to a smooth puree and keep aside.

3. Now, in soaked poppy seeds bowl, add 30 grams cashews and 30 grams coconut. transfer it to blender and blend to a smooth paste.

4. Heat 500 milliliters water in a pan, add 1/4 teaspoon salt, 300 grams cauliflower and blanch for 5-7 minutes .

5. 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 seeds and stir well.

6. Now, add 80 grams onion and cook until it turns translucent.

7. Add 1 teaspoon curry leaves, 1 teaspoon ginger, 1 teaspoon garlic and stir well.

8. Now, add 1 teaspoon salt, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chilli powder. mix well.

9. Now, add blended tomato puree. cook for 2-3 minutes on a medium heat.

10. Add 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/4 teaspoon fennel powder and mix well.

11. Then, add blended mixture, stir and add 200 milliliters water. mix well. cover and cook for 5-7 minutes.

12. Remove lid, give it a stir and add blanched cauliflower. again cover and cook for 8-10 minutes.

13. Now, add 1/2 teaspoon garam masala and 1 teaspoon chopped coriander leaves. stir well. garnish with chopped coriander leaves. serve hot

Notes

This recipe serves 3 people.