Preperation :

• In a bowl, add 4 cups of water with 2 tsp. salt, immerse cauliflower for about 1/2 hour and drain.
•  Grind together to paste cashew nuts and poppy seeds, adding appox. 3 tbsp. of water from time to time.
• Sepeartely grind together ginger, garlic and green chillies into a paste.
• Heat Oil in a pressure cooker and add onions and fry till golden brown.
• Add ginger-garlic paste. Saute for few seconds and add tomatoes, turmeric powder, coriander powder, cumin powder, red chilli powder and salt. Saute for few seconds and add 1/4 cup of water and cook till tomatoes are pulpy and the masala starts leaving oil, stirring continously.
• Add yogurt and stir fry until yogurt is well blended and oil starts showing.
• Add cauliflower. Stir and fry for about 5 minutes, till its florets stump down.
• Remove from heat and add cashew paste and 1/4 cup of water.
• Put back on heat and close the cooker. Bring to full pressure on high heat. Reduce heat and cook for 2 minutes.
• Remove cooker from heat. Release pressure with slight lifting of vent weight.
• Open cooker. Transfer the cauliflower into a serving dish. Pour masala evenly over cauliflower.
• Serve hot, garnished with coriander leaves.