- 20 whole cashews, soaked in hot water for 20–30 mins
- 2 1/2 cups chopped cauliflower florets
- 2 Tbsp oil or butter
- 1 medium onion, finely chopped
- 2 tsp garam masala, divided
- 1 14 oz. can diced tomatoes (with liquid)
- 2 Tbsp minced fresh ginger root
- 2 Tbsp minced garlic cloves
- 1/2 tsp chili powder
- 1/2 tsp turmeric powder
- 3/4 tsp ground coriander
- 1/2 tsp ground cumin
- 2 1/2 cups chopped potatoes (russet or golden)
- 2 cups water or veg stock
- salt & pepper
- After soaking the cashews in hot water for 20-30 minutes, blend in a blender or food processor with 2 Tbsp water until smooth. Set aside.
- Add the cauliflower florets to a large bowl of water to allow any dirt to fall out.
- In a large, high-walled frying pan melt the butter (or oil) over medium heat. Add the onion and 1 tsp of garam masala. Cook, stirring, until the onion begins to soften — about 3 minutes.
- Add the diced tomatoes, stir, and cook for 3-4 minutes.
- Add the cashew cream, along with the remaining garam masala, ginger, garlic, chili, turmeric, coriander, and cumin. Stir well, and cook for one minute before adding the cauliflower florets and chopped potatoes.
- Stir everything together, to coat the vegetables, then add two cups of water, stir again, and cover the pot.
- Let the mixture simmer for about 40 minutes, checking and stirring every 10 minutes, until the vegetables are soft but not falling apart. Add more water if needed.
- Season with salt and pepper, and serve with phulka or naan.