Pressure Cooking Time 2minutes water 6 1/2 +3 tablespoons
salt 4 1/2 teaspoons
cauliflower stem removed and
stump scored 1 large (800 gms.)
poppy seeds 1 tablespoon
cashew nuts broken into pieces 2 tablespoons
ginger 10 gms.
garlic 6 flakes
green chillies 2
vegetable oil 1/2 cup
onions grated 2 large (300 gms.)
tomatoes peeled and chopped 2 medium (1/4 kg.)
turmeric powder 1/2 teaspoon
coriander powder 1 teaspoon
cumin powder 1/2 teaspoon
red chilli powder 1 teaspoon
curd beaten 1/2 cup
coriander leaves chopped 1tablespoon
1. Mix 6 cups water and 2 teaspoons salt in a bowl. Immerse cauliflower for about 1/2 hour and drain .
2. Grind poppy seeds and cashew nuts into a paste. adding a little water (3 tablespoons) from time to time.
3. Grind ginger, and green chillies into a paste.
4. Heat oil in cooker for about 2 minutes. Add onions and fry till golden.
5. Add ginger- garlic paste. tomatoes, turmeric, coriander, cumin and chilli powders and remaining salt (2.1/2 teaspoons).Cook till tomatoes are pulpy, stirring occasionally.
6. Add 1 tablespoon curd. Stir fly till curd is well blended (approximately 1/2 minute). Add remaining curd in the same way. a tablespoon at a time till all curd is used. Stir fry till oil shows separately (approximately 3 minutes).
7. Add cauliflower. Reduce heat. Fry for about 3 minutes turning on all sides to coat with masala:ending with cauliflower stump down. Add remaining water (1/2 cup ) all around cauliflower.
8. Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 2 minutes.
9. Remove cooker from heat. press finger- tip control lightly to release pressure.
10. Open cooker. Place cauliflower on serving dish. Return cooker to heat. Add cashew nut paste. Cook about 2 minutes, stirring constantly. Pour masala over cauliflower. Serve hot ,garnished with coriander.
