Mughalai gobi

1. Boil water in a deep bowl.Cut cauliflower into florets ,wash well and put them into boiling water.Add a pinch of turmeric powder and salt.
Let it boil for 2 mints.Then switch off the flame and keep it for 5 more mints.Then take out the florets from water and keep aside

2. Grind the ingredients listed under " to grind " to a smooth paste.Keep aside.

3. Heat little oil in a pan and add cauliflower florets.Add little salt and a pinch of chilli powder.Now continuously saute the cauliflower florets in high flame till they turn light brown on all sides.Remove from pan.

4. In the same pan,add little more oil and add sugar.Let it dissolve.Now slputter cumin seeds.Add cubed onion and saute till they turn light brown.Add red chilli powder,coriander powder,turmeric powder and garam masaala powder.Saute for few seconds.Add ground paste and saute again till teh raw smell goes.Now add the stir fried cauliflower florets and about 1/4cup water.Add enough salt and mix everything well.Add some kasoori methi on top ,cover and cook in medium flame till cauliflower is cooked well and the gravy thickens.Finally add chopped coriander leaves and remove from fire.Enjoy with roti/paratha/chapathi

5. Notes:You can also deep fry the cauliflower florets instead of stir frying them in little oil.Then you have to first marinate them with
cornflour/maida,little red chilli powder and salt.

6. You can add some fresh cream to the curry at the end to make it more thick and rich.But I avoided that so that to keep it healthy.