Mughlai Gobi

I learned this recipe from a TV channel long time back by some chef. I could remember few of the ingredients and few I added from my own knowledge. It came out good, so I would like to share with all my friends.  I love the gravy of this recipe. It makes a good dish  for parties or potluck.


Ingredients:

Cauliflower florets  - 1cup(boil in water for 4 minutes with a pinch of salt and keep aside)
Chilli powder - 1 tsp
Garam masala - pinch
Turmeric - 1/2 tsp
Green Chillies - 4 (sliced long)
Ginger Garlic Paste - 2 tsp
Jeera Powder - 1tsp
Dhaniya powder - 2 tsp
Cinnamon - 1
Cloves - 4
Cardamom - 4
Cashew Paste - 3 tbsp (soak Cashews in water and grind with water)
Onions - 1/2 cup chopped
Half and Half Milk - 1/4 cup
Tomato Puree- 1 cup
Panner (Cottage Cheese) - 2 tsp grated
Oil - 2 t spoons
Fresh Cream - 3 tsp
Salt - for taste
Cilantro - 1/4 cup chopped
Water - 1/4 cup


Method:
Heat oil in a pan. Add whole spices(cloves, cardamon , Cinnamon). Wait for 1 min.Add onions and little salt  and fry it until golder brown color. Adding salt to the onions makes it turn brown faster and it becomes moist. Now add green chillies,ginger garlic paste and mix well. Wait for 1 minute and add little water and mix well.Let it cook for 2 minutes and add cashew paste. Mix well and let it cook until it leaves the raw smell. Add tomato puree and add little water again. Add jeera powder, turmeric, dhaniya powder, Chilli powder and mix well. Add little water again and let it cook for 3 minutes again. Add Cauliflower now and mix well. Wait for a minute. Add milk, cream and grated panner and mix well. Let it cook for another 3 minutes. Add cilantro to it and mix well. Turn off the stove now and take it into the serving bowl. You can add a spoon of cream to top it.
This tastes good with Chapati, Parata or rice.