Cauliflower Makhani Recipe- Creamy Cashew & Tomato Indian Curry

Last Updated on 2 months by Neha Deshmukh

Cauliflower Makhani Recipe: Creamy Cashew & Tomato Indian Curry

Introduction

Oh, Cauliflower Makhani! This dish… it’s just comfort on a plate, isn’t it? I remember the first time I made this, trying to recreate the restaurant flavors at home. It took a few tries, but once I nailed that creamy, cashew-rich sauce, it became a family favorite. It’s a little bit of effort, but honestly, the reward is SO worth it. If you’re craving a rich, flavorful vegetarian curry, you absolutely have to try this one.

Why You’ll Love This Recipe

This Cauliflower Makhani isn’t just delicious; it’s surprisingly satisfying. The cauliflower soaks up all those incredible flavors, and the cashew paste gives it a luxurious texture you won’t believe. It’s perfect for a cozy weeknight dinner, a special occasion, or even impressing your friends with your Indian cooking skills! Plus, it’s a fantastic way to enjoy cauliflower if you’re not usually a fan.

Ingredients

Here’s what you’ll need to create this magic:

• 3 cups cauliflower florets
• 2 medium onions
• 3 medium ripe tomatoes
• 1.5 tsp ginger-garlic paste
• 0.25 tsp turmeric powder
• 1-1.5 tsp chilli powder (adjust to your spice preference!)
• 3 tsp coriander powder
• 1 tsp garam masala
• 5-6 cashew nuts
• 1 tsp kasuri methi (dried fenugreek leaves)
• 2 tbsp oil
• 1 tbsp butter
• 0.75 tsp cumin seeds
• 2 cloves
• 1 cinnamon stick (1 inch)
• 1 cardamom pod
• 1 tbsp coriander leaves, for garnish
• 2 tbsp fresh dairy cream

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Cashew Paste: This is the star! Soaking the cashews is crucial for a super smooth paste. Don’t skip that step! It’s what gives the makhani its signature creaminess.
• Kasuri Methi: This dried fenugreek leaf adds a unique, slightly bitter aroma that’s so characteristic of North Indian cuisine. It’s a game-changer.
• Garam Masala: Every family has their favorite blend. Feel free to use yours! Just make sure it’s fresh for the best flavor.
• Regional Variations in Spice Levels: Chilli powder strengths vary a lot. Start with 1 tsp and taste as you go. Some regions in India prefer a milder makhani, while others like a real kick!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the cauliflower. Cut it into florets, wash them well, and soak them in hot salted water with a pinch of turmeric for about 5 minutes. This helps remove any raw smell and keeps them nice and bright. Drain thoroughly after the soak.
2. Now, soak those cashews! Pop them into boiling water for 10-15 minutes. This softens them up beautifully for blending. Drain them well when they’re ready.
3. While the cashews are soaking, finely chop your onions and tomatoes. Having everything prepped makes the cooking process so much smoother.
4. Heat the oil in a pan over medium-low heat. Add the cauliflower florets, half the chilli powder, coriander powder, ginger-garlic paste, garam masala, and salt. Cook gently until the cauliflower is tender, stirring occasionally. Set this aside.
5. Time for the masala! In the same pan, heat the butter and oil together. Add the cumin seeds, cloves, cardamom, and cinnamon stick. Let them sizzle for a few seconds until fragrant – that aroma is incredible!
6. Add the chopped onions and fry until they turn a lovely golden brown. This takes patience, but it’s worth it for that deep, sweet flavor. Stir in the ginger-garlic paste and turmeric powder and cook for another minute.
7. Add the chopped tomatoes, the remaining chilli powder, coriander powder, and garam masala. Cook until the tomatoes soften and the oil starts to separate from the masala. This is a sign that the flavors are developing beautifully.
8. Let the masala cool down a bit, then transfer it to a blender along with the soaked cashews and about 1/4 cup of water. Blend until you have a super smooth, creamy paste.
9. Pour the cashew-tomato paste back into the pan. Simmer it with 1 cup of water for a few minutes. Add the cooked cauliflower, kasuri methi, and adjust the salt to your liking. Cook for another 5-7 minutes, allowing the flavors to meld together.
10. Finally, stir in the fresh cream and garnish with those vibrant coriander leaves. Serve hot with your favorite Indian bread!

Expert Tips

• Don’t rush the onion browning process. Low and slow is the key to unlocking their sweetness.
• If your cashew paste is too thick, add a little more water, a tablespoon at a time, until you reach your desired consistency.
• Taste as you go! Adjust the spices to suit your preference.

Variations

• Vegan Adaptation: Swap the butter for vegan butter and the cream for coconut cream or cashew cream.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just ensure your garam masala is also gluten-free.
• Spice Level Adjustment: My family likes a medium spice level, but feel free to add more or less chilli powder. A pinch of cayenne pepper can also add a nice kick.
• Festival Adaptations – Diwali/Holidays: This is a fantastic dish to serve during Diwali or other festive occasions. It’s rich, flavorful, and always a crowd-pleaser. My aunt always makes a huge batch for our Diwali celebrations!

Serving Suggestions

Cauliflower Makhani is best served hot with:

• Roti (Indian flatbread)
• Naan (leavened bread)
• Steamed basmati rice
• A side of raita (yogurt dip)

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. The flavors actually develop even more overnight!

FAQs

• Is this dish better with roasted or boiled cauliflower? I prefer the texture of lightly boiled cauliflower for this recipe. Roasting can make it a bit too dry.
• Can I make the cashew paste ahead of time? Absolutely! You can make the cashew paste a day or two in advance and store it in the refrigerator.
• What is Kasuri Methi and can I substitute it? Kasuri Methi is dried fenugreek leaves. It has a unique flavor that’s hard to replicate, but if you absolutely can’t find it, you can try a pinch of dried oregano. It won’t be the same, but it will add some herbal notes.
• How can I adjust the spice level of this dish? Start with less chilli powder and add more to taste. You can also add a pinch of cayenne pepper for extra heat.
• What is the best type of roti or naan to serve with Cauliflower Makhani? A soft, buttery naan is classic, but a whole wheat roti is also a delicious and healthy option.