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1
Soak cauliflower in about 4 cups salted water for 1/2 hour.
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2
Drain and put several half cuts on the stem side of the cauliflower.
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3
Steam it until tender.
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4
(You may microwave at high, covered, for about 8 minutes.) Heat the oil in a wide skillet on medium to high heat.
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5
Stir fry garlic and onions until translucent.
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6
Add crushed ginger, green chilies, coriander, cumin, turmeric, and salt.
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7
Stir until the onions are golden brown.
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8
Add the remaining spices (except poppy seeds and cashews).
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9
Keep on stirring.
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10
Add tomatoes and 1/4 cup water to cook them.
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11
Blend in the yogurt gradually and keep on stirring until the oil is separated.
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12
Add crushed cashews and poppy seeds and 1/4 cup water.
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13
Now add the cauliflower, head down, and coat with masala to let everything cook together for 5 to 10 minutes.
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14
Place the cauliflower, stump down, in a casserole dish.
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15
Coat with all the masala.
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16
(Put more cuts in the cauliflower to ensure that all sides are covered with the masala.) Before serving, bake for 15 minutes at 350u00b0F.
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17
Garnish with green coriander.
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18
You may also decorate with cooked green peas and pan fried potato slices.
