Vegan Malai Gobi
Servings - 2 - 3
INGREDIENTS

Cashews - 25 grams
Warm water - 60 milliliters
Warm water - 1200 milliliters
Salt - 1/2 teaspoon
Cauliflower - 420 grams
Oil - 1 tablespoon
Cloves - 2 pods
Bay leaf - 1
Garlic - 2 teaspoons
Ginger - 2 teaspoons
Green chili - 2 teaspoons
Onions - 95 grams
Oil - 1 tablespoon
Salt - 1 teaspoon
Black pepper - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Water - 350 milliliters
Cardamom powder - 1/4 teaspoon
Coconut milk - 400 milliliters
Dry fenugreek leaves - 1 teaspoon
Green chili - for garnishing
PREPARATION
1. In a bowl, add 25 grams cashews, 60 milliliters warm water and soak for 15 minutes.
2. Transfer this into a blender and blend it into a paste.
3. In a another bowl, add 1200 milliliters warm water, 1/2 teaspoon salt and mix it well.
4. Add 420 grams cauliflower and soak for 10 - 12 minutes.
5. Heat 1 tablespoon oil in a heavy skillet, add 2 pods cloves, 1 bay leaf, 2 teaspoons garlic, 2 teaspoons ginger and stir for 1 - 2 minutes.
6. Then, add 2 teaspoons green chili, 95 grams onions and fry till translucent or until it turns golden brown in color.
7. Remove it from heat and transfer this into a blender.
8. Blend it into a paste and keep aside.
9. Heat 1 tablespoon oil in a another heavy skillet, add the blended paste and mix it well.
10. Cook for 3 - 5 minutes on medium heat.
11. Now, add the soaked cauliflower and mix it well.
12. Add 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garam masala and mix it well.
13. Then, add 350 milliliters water and mix it well.
14. Bring it to a boil.
15. Cover it with lid and cook for about 10 - 12 minutes on medium heat.
16. Open the lid, add 1/4 teaspoons cardamom powder, blended cashew paste and mix it well.
17. Now, add 400 milliliters coconut milk and mix it well.
18. Bring it to a boil.
19. Add 1 teaspoon dry fenugreek leaves and mix it well.
20. Cook for 3 - 5 minutes on medium heat.
21. Remove it from heat.
22. Garnish with green chili.
23. Serve.
