Mughlai Cauliflower

Half cook the cauliflower florets in salted water,drain and keep aside.

Heat ghee and saute the onions until brown, remove and keep aside.

In the same ghee add the whole spice and curry leaves, add the ground paste and fry until the paste turns brown, add tomatoes, stir well.

Add salt and the half cooked cauliflower florets, sprinkle a hot water and simmer for 5 minutes.

Place the cauliflower on a shallow serving plate, garnish with the fried onions and cashew nuts.