Cauliflower Makhani recipe, North Indian veg curry

How to make cauliflower Makhani?How to cook cauliflower Makhani?Learn the recipe cauliflower Makhaniby vahchef.For all recipes visit vahrehvah.com

Add whole garam masala in the muslin cloth and tie it.
Heat butter in a pressure cooker and put the garam masala sachet in it, add onions cashew nuts, saute it for 5 minutes, then add salt, ginger garlic paste, cook this till raw flavour is gone.
Add colour giving chilli or Kashmiri red chilly, green chilly, tomatoes, mix it well and put the lid on and let it cook for 15 to 20 minutes in a slow flame (5 to 6 whistles).
Let it cool down, remove the sachet amp; using strainer drain out the water and put the onion and tomato into the blender and blend them and make a paste and again strain it, after straining all, discard the seeds and peels of tomato.
Cook the strained paste of tomatoes and onions for 20 minutes then add salt, sugar as required, mix it and add toasted kasoori methi (crush it with hands) once it comes to boil switch off the flame.
Cool it and store in small containers in refrigeration conditions. Use this Makhani gravy in many veg and non-veg dishes.
Take cauliflower big pieces; blanch it in the salt water.
Take a plate add corn starch, all-purpose flour, crush pepper, cumin powder, coriander powder, salt, add water make a paste, and coat the mixture into the cauliflower and shallow fry them on both sides till golden in colour and transfer it into another plate.
In the same pan add some makhani gravy, add butter and fried cauliflower pieces, cook this for 2 minutes and add cream mix this along with makhani gravy.

Serve this with pulka, naan, roti and chapati.

Add whole garam masala in the muslin cloth and tie it.
Heat butter in a pressure cooker and put the garam masala sachet in it, add onions cashew nuts, saute it for 5 minutes, then add salt, ginger garlic paste, cook this till raw flavour is gone.
Add colour giving chilli or Kashmiri red chilly, green chilly, tomatoes, mix it well and put the lid on and let it cook for 15 to 20 minutes in a slow flame (5 to 6 whistles).
Let it cool down, remove the sachet amp; using strainer drain out the water and put the onion and tomato into the blender and blend them and make a paste and again strain it, after straining all, discard the seeds and peels of tomato.
Cook the strained paste of tomatoes and onions for 20 minutes then add salt, sugar as required, mix it and add toasted kasoori methi (crush it with hands) once it comes to boil switch off the flame.
Cool it and store in small containers in refrigeration conditions. Use this Makhani gravy in many veg and non-veg dishes.
Take cauliflower big pieces; blanch it in the salt water.
Take a plate add corn starch, all-purpose flour, crush pepper, cumin powder, coriander powder, salt, add water make a paste, and coat the mixture into the cauliflower and shallow fry them on both sides till golden in colour and transfer it into another plate.
In the same pan add some makhani gravy, add butter and fried cauliflower pieces, cook this for 2 minutes and add cream mix this along with makhani gravy.

Serve this with pulka, naan, roti and chapati.

Cauliflower Makhani