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May 20, 2021

Picture credits: @steak_calm_lettuce_eat

Serves - 2

Spice level - Mild.


Items Quantity In Numbers
Cauliflower  400 g 
Green pepper (1 inch square pieces) 100g
Onion fine chopped 150 g Usually 1
Tomato chopped/puree 300 g Usually 2

The one curry


1  tbsp
 Garlic fine chopped/grated/paste 15 g usually 5 cloves
Ginger fine chopped/grated/paste  15 g 3  one inch cubes
Oil 30 ml 2 tbsp
cashew (soaked in water) 35 g 1/4 cup

If no cashews use fresh cream (non vegan)

or coconut cream

30 ml  2 tbsp
Fresh Cilantro 

3 g

1/4 cup


Preparation :

Prep prep needs:

Soak the cashews for 10 mins in water strain the cashews and put in a blender and blend it into a fine paste with adding a little bit of water (the consistency should be off a tooth paste or do your best). But if you don't have cashews you can just use coconut or regular cooking cream at the end and skip this step

The Base:

  1. Take a curved or flat bottomed pan/pot and bring it to a medium flame and add 3 tbsp of oil of your choice.
  2. Add chopped onion and sauté till it turns gold brown
  3. Add the chopped/grated ginger and garlic and sauté for a minute
  4. Add all the tomatoes give it a bit of stir for a minute.

The Masala:

  1. Add 3/4  tbsp of the curry masala
  2. Add 1/2 tbsp salt 
  3. Give it a good mix
  4. Add a little bit of water to avoid burning
  5. Keep sautéing till the entire mixture turns nice and soft for about 2-3 mins
  6. Tomato Test: You should now see the tomatoes completely turned soft and mushy.

The Main:

  1. Now add all the sliced cauliflower
  2. Give it all a good mix and wait till the cauliflower releases water
  3. Now add about 1 cup of water. The quantity of water you add should be in the  same level of the entire mix at this point. Give it a good mix
  4. Salt and heat Test: Do a final salt and heat test and add salt or black pepper as per your liking.
  5. Add the cashew paste at this point if you have cashew paste  or skip this step as you can add the cream of your choice at the last.
  6. Put the lid on and bring the flame to high and let it all come to a nice boil.

The Simmering:

  1. As soon as you see entire gravy boiling close the pot(leave a bit of gap for the steam to escape) with the lid and reduce the flame to simmer (between medium and sim) for 10 mins.
  2. Add the diced green peppers and give it a stir at this point and continue to sim for another 10 minutes.
  3. After another 10 mins remove the lid and bring to a heat to a medium flame and let it boil for another 5-7 mins until the entire water content reduces to 60% of its initial level. (it should have turned a thicker and oil should separate out). 
  4. Consistency test: The gravy should not be runny. It should be in the consistency of a table cream
  5. If it is still runny at this point let it boil for another minute or two
  6. Add a spoon of butter (skip if you are vegan)
  7. If you didn't have cashews then add the coconut or table cream at this point and boil for another 2-3 minutes
  8. If you are not a vegan add 20 ml table cream to make it extra creamy(if you like it that way)
  9. Add some cilantro leaves (1/4 chopped)

Enjoy with Rice or Naan bread

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