• 1kg cauliflower
  • 100gm Ginger garlic paste
  • To taste Salt Sauce
  • 10gm Red chili powder
  • 100gms Cashew nut paste
  • 50gm Almond paste
  • 50gm Chironji paste
  • 50gm Desiccated coconut
  • 50gm Fried onion paste
  • 20gm Brown garlic paste
  • 100gm Yogurt
  • 80ml Refined oil
  • 10gm Coriander leaf


  • Marinate the cauliflower with ginger garlic paste and salt.
  • Make a paste of cashew nut, almond, chironji and coconut for sauce.
  • Heat some ghee, add the ginger garlic paste and all the ingredients for the sauce. Cook on a high flame.
  • Whisk in yoghurt, brown onion, brown garlic, and red chili powder and cook well until the masala gives out oil.
  • Fill the pot with water and simmer. Allow the sauce to reduce.
  • Strain the sauce through a fine strainer. Place the cauliflower in a shallow pan and apply sauce. Cover dish with a tight fitting lid and place some live coal on it. Cook on slow charcoal embers until done.
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