Authentic Cauliflower Recipe- Shahi Jeera & Cashew Gravy

Last Updated on 4 months by Neha Deshmukh

Authentic Cauliflower Recipe – Shahi Jeera & Cashew Gravy

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, comforting Indian dish that feels a little bit special. This Shahi Jeera & Cashew Gravy Cauliflower is exactly that. I first made this for a family gathering, and it was a huge hit – even my picky cousin asked for seconds! It’s a beautiful blend of flavors, and honestly, it’s easier to make than it sounds. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average aloo gobi (potato and cauliflower). The richness of the cashew gravy, the fragrant shahi jeera, and a touch of cream elevate this cauliflower dish to something truly memorable. It’s perfect for a weeknight dinner when you want something a little more exciting, or for a special occasion. Plus, it’s a fantastic way to get your veggies in!

Ingredients

Here’s what you’ll need to create this flavorful masterpiece:

• 1 medium cauliflower, cut into florets
• 3 tablespoons oil (vegetable, canola, or sunflower work well)
• 1 tej patta (bay leaf)
• 0.5 teaspoon caraway seeds (shahi jeera)
• 1 medium onion, finely chopped
• 1 teaspoon ginger-garlic paste
• 2 medium tomatoes
• 1 tablespoon cashews
• 1 teaspoon coriander powder
• 0.5 teaspoon cumin powder
• 0.5 teaspoon red chili powder (adjust to your spice preference!)
• 0.5 teaspoon garam masala
• 0.25 teaspoon turmeric powder
• 3-4 tablespoons yogurt (curd), whisked
• 2 tablespoons cream
• 0.5 teaspoon kasuri methi (dried fenugreek leaves)
• 1 pinch nutmeg powder

Ingredient Notes

Let’s talk about a few key ingredients to really make this recipe shine:

• Shahi Jeera (Caraway Seeds): Don’t skip these! They have a slightly sweet, aromatic flavor that’s different from regular cumin. They’re what give this dish its signature fragrance. You can find them at most Indian grocery stores.
• Cashew Paste: This is the secret to the creamy, luxurious gravy. I usually soak about 1 tablespoon of cashews in warm water for 30 minutes, then blend them into a smooth paste with a little bit of the soaking water.
• Spice Levels: Indian cuisine is all about personal preference. Feel free to adjust the red chili powder to your liking. My grandmother always said a good dish should have a gentle warmth, not a fiery burn! Regional variations also exist – some families add a pinch of asafoetida (hing) for extra depth.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s blanch the cauliflower. Bring a pot of salted water to a boil and add the cauliflower florets. Cook for 15-20 minutes, until slightly tender. Drain well and pat dry – we don’t want any soggy cauliflower!
2. Now, let’s lightly brown it. Heat 1 tablespoon of oil in a pan and sauté the blanched cauliflower until it’s lightly golden brown. This takes about 8-10 minutes. Set aside.
3. Time for the gravy! Heat the remaining 2 tablespoons of oil in a kadai or deep pan. Add the bay leaf and caraway seeds. Sauté until they become fragrant – about 30 seconds.
4. Add the chopped onion and cook until golden brown and softened. This usually takes around 5-7 minutes. Stir in the ginger-garlic paste and sauté for another minute until fragrant.
5. Now for the tomato-cashew magic. Blend the tomatoes and cashews into a smooth paste. Add this paste to the pan and sauté until the oil starts to separate from the mixture – this will take about 12-14 minutes. Patience is key here!
6. Add the spice powders – coriander, cumin, red chili, garam masala, and turmeric. Cook for 2 minutes, stirring constantly, to prevent them from burning.
7. Whisk in the yogurt, making sure it doesn’t curdle. Then, add about 1-2 cups of water to achieve your desired gravy consistency.
8. Gently add the fried cauliflower florets to the gravy. Cover the pan and simmer for 10-15 minutes, or until the cauliflower is tender and has absorbed the flavors.
9. Finally, finish with a sprinkle of kasuri methi, a swirl of cream, and a pinch of nutmeg powder. Mix gently and serve hot!

Expert Tips

• Don’t overcrowd the pan when browning the cauliflower. Work in batches if necessary.
• If the gravy is too thick, add a little more water. If it’s too thin, simmer uncovered for a few more minutes.
• For a richer flavor, use full-fat yogurt and cream.

Variations

• Vegan Adaptation: Swap the yogurt and cream for plant-based alternatives like cashew cream or coconut cream.
• Spice Level Adjustment: Reduce or increase the amount of red chili powder to suit your taste. You can also add a pinch of cayenne pepper for extra heat.
• Gluten-Free Considerations: This recipe is naturally gluten-free, but always double-check the labels of your spice blends to ensure they haven’t been processed with gluten-containing ingredients.
• Festival Adaptations: This dish is lovely for Diwali or Holi celebrations. You can add a handful of peas or chopped carrots for extra color and festive cheer. My friend’s family always makes a huge batch for Diwali!

Serving Suggestions

This Shahi Jeera & Cashew Gravy Cauliflower is fantastic served with:

• Steamed basmati rice – a classic pairing!
• Warm rotis or naan bread – perfect for soaking up all that delicious gravy.
• A side of raita (yogurt dip) to cool things down.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• Is this dish best served with rice or roti? Honestly, both! It’s delicious with either. I personally love it with warm, fluffy rotis.
• Can I use store-bought cashew paste? Yes, you can! Just make sure it’s a good quality paste.
• What is the significance of Shahi Jeera in this recipe? Shahi jeera adds a unique, aromatic flavor that elevates the dish. It’s a key ingredient in many Mughlai-inspired recipes.
• How can I adjust the thickness of the gravy? Add more water for a thinner gravy, or simmer uncovered for a thicker gravy.
• Can I make this recipe ahead of time? Yes! You can make the gravy a day ahead and store it in the refrigerator. Just add the cauliflower when you’re ready to serve.