Kashmiri Gobi (Cauliflower) - cooking recipe

Ingredients

1 head cauliflower (medium size)
1 onion (sliced or chopped)
1 cup almonds (blanched)
1 cup plain yogurt
1 inch piece gingerroot (grated)
1 teaspoon garam masala powder
1 teaspoon salt
1/2 cup half cream
1 -2 dried whole red chile (deseeded)
2 tablespoons olive oil
2 tablespoons freshly chopped coriander leaves

Preparation

Wash cauliflower in warm water and divide into florets. Keep aside on a kitchen paper to dry.
Make a paste of the blanched almonds in a blender. Then beat the mixture of almond paste and plain yoghurt together.
Heat oil in a pan. Toss the cauliflower florets for a few minutes and keep aside.
Add the 2 red chillies until it sputters. Then add the sliced onions and saute until glassy.
Add the yoghurt and almond paste mixture to the sauteed onions and let it cook on medium heat till oil separates.
Now add the cauliflowers, grated ginger, garam masala powder and salt. Cover and cook on medium heat.
When almost done, add the half cream and stir for a couple of minutes. Cover and simmer on medium or low heat for a further 4-5 min or until cooked.
When done garnish with fresh coriander leaves and serve hot with either steamed rice or butter naan (indian bread).