Hyderabadi cauliflower

Diwali is just around the corner and Chennai streets, as is usual during this time of the year, are teeming with people who are shopping for new clothes, crackers and sweets. It is also the time of year when everyone starting from the watchman to the milkman and the maid stand around after they've done their work, scratch their head and smile sheepishly.......all indications of the fact that they expect you to give them a little "something". The maid asking for some money is understandable but what I don't get is why postmen (it has been ages since I went to the post office or received snail mail) and corporation workers (that's the biggest oxymoron ever........have you ever seen them work???) drop by and expect me to shell out the sums that they ask.
Oh....well.....I suppose that's the way things always are.....there are always little irritants that you have to deal with.
On to food now......
I've said in some of my previous posts that there's a cookery show that I watch every week on Jaya TV. All the recipes shown are very, very doable and turn out really well. The recipe for this curry is from that show and despite the long list of ingredients, once you get started, it is quite easy to make and flavourful.

What you need:
A medium sized cauliflower separated into florets
Oil - 1 tbsp
Cumin seeds - 1 tsp
Onion - 1 large, ground into a fine paste
Tomato - 3, pureed
Ginger paste - 1 tsp
Thick curd - 1/2 cup
Red chilli powder
Amchur powder - 1/2 tsp
Garam masala - 1 tsp
Cashew - 1/4 cup, ground into a fine paste
Salt

Add salt and boil cauliflower for a few minutes. Drain excess water.
Heat some oil and fry the boiled cauliflower until lightly browned. Arrange this on your serving dish and set aside.

To make the gravy:
Heat some oil. Add cumin seeds. When it sputters, add onion paste and fry well on a low flame. Then add ginger paste and fry for a few minutes. Stir in the tomato puree and fry until the raw smell goes away and most of the moisture evaporates. Add half a cup of thick curd and mix well. Heat on a low flame until oil separates from the gravy. This will take 7-8 minutes. Add red chilli powder, amchur, and garam masala. Add cashew paste. Heat for 2-3 minutes, stirring constantly and taking care to see that it doesn't get burnt. Add salt, and enough water to make a thick gravy. Let it boil for 5-10 minutes until thick. Pour this gravy over the cooked cauliflower. Garnish with corriander or spring onion leaves.