Ingredients
2 medium cauliflowers
½ litre milk
1 tbsp mava (khoya)
1 tsp fresh cream
4–6 black peppercorns
1 cinnamon stick
½ small piece mace
4 green cardamoms
1 tsp green cardamom powder
1 tbsp fennel powder
1 tbsp ginger powder
1 tbsp finely chopped onion
1 green chilli
1 tsp red chilli powder
2 tbsp ghee
½ tsp turmeric powder
Salt to taste
Fresh coriander leaves for garnishing
Method
Cut the cauliflower into large florets and soak them in water for a few minutes.
In a deep pan, bring the milk to a gentle boil. Add turmeric powder, salt, black peppercorns, cinnamon, mace, green cardamoms, green chilli, fennel powder, and the cauliflower florets. Simmer for about 5 minutes.
Turn off the heat and carefully remove the cauliflower pieces from the milk. Reserve the flavoured milk for later use.
Heat the ghee in a pan and lightly fry the cauliflower florets until they develop a light golden colour. Remove and keep aside.
In the same pan, sauté the chopped onion until soft. Add the reserved spiced milk, mava, fennel powder, ginger powder, red chilli powder, cardamom powder, and fresh cream. Mix well and cook for a few minutes.
Add the fried cauliflower florets and gently coat them with the creamy gravy. Cook for another 2–3 minutes.
Turn off the heat and garnish with freshly chopped coriander leaves.
Serving Suggestion
Serve this rich and aromatic cauliflower curry hot with parathas, naan, or roomali roti for a comforting and satisfying meal.
Notes
Do not overcook the cauliflower while boiling in milk, as it will continue cooking later in the gravy.
Frying the cauliflower enhances its texture and adds a wonderful depth of flavour.
Mawa is optional.
The reserved spiced milk is the key ingredient in this recipe, so do not discard it.
This dish is ideal for special lunches, festive meals, or when you want to serve cauliflower in an elegant way.
