Yesterday, for some reason, I felt like cooking something… anything spicy, in a rich gravy. Unorganized people as we are, I couldn’t find much to work on. Here’s what we ended up with – and I must say, though it doesn’t look as nice as I would have wanted it to, I loved every bite!! Do *not* eat this with rice – rotis or even better, naan is the way to go with this one.
- Grind all the ingredients mentioned above under ‘masala’, except the pepper and the bay leaf, into a fine powder
- Grind the cashew nuts, till its a rough powder. Don’t overdo it, else it becomes clumpy due to the oil it contains
- Heat some ghee [clarified butter] in a pan
- On high heat, stir fry the pieces of chicken till they’re golden brown. Reserve.
- Heat a little more ghee [about 3 tbsp]
- Add the masala powder, pepper and the bay leaf.
- Stir for about 5 seconds.
- Add the onion puree. Stir and fry well for 2 minutes.
- Add the green chilli paste, ground cashew nuts, garlic paste and ginger paste.
- Stir constantly and fry on a low flame for about 5 minutes.
- Add the cauliflower florets. Stir so the mixture coats all of them.
- Stir for a minute.
- Add the chicken – stir for a minute.
- Add about 2 cups of water and cooker covered for 15 minutes, or till the cauliflower is tender [not soggy] and the chicken is done. Do not pre-blanch the cauliflower for this one.
- Remember to replenish the water if the gravy gets too thick. It should be thick enough to coat your finger well, but no more and no less.
Note: For a vegetarian version, leave out the chicken and add carrots, beans and diced potatoes. Adjust cooking time accordingly.
Serve with hot rotis or naans.