Butter Cauliflower Recipe

• 1 Cauliflower
• 1 Onion (chopped)
• 2 tbsp Ginger-Garlic Paste
• Salt (to taste)
• ½ cup Maida
• 2 tbsp Corn Flour
• 2 tbsp Chili Powder
• 2 Green Chilies (chopped)
• 15 Cashew Nuts
• ½ cup Milk
• 1 cup Tomato Puree
• Oil (for frying)
• 4 tbsp Butter

• Soak cashew nuts in milk for around 30 minutes. Remove and grind them into a fine paste. Reserve the milk.
• Mix together flour, corn flour, 1 tbsp ginger-garlic paste, 1 tbsp chili powder, and salt in a separate bowl.
• Marinate the cauliflower with flour paste and keep aside for 45 minutes.
• Heat oil in a pan and deep fry the cauliflower.
• Heat 2 tbsp butter in a pan and shallow fry onions, along with green chilies and remaining ginger-garlic paste.
• Stir in tomato puree and cauliflower.
• Add grounded cashew nuts and milk. Mix well.
• Flavor with salt and cook until the gravy gets thick.
• Stir in remaining butter and remove from heat.
• Serve hot with fried rice.