Directions

• Fill a medium pot with 3 cups of salted water and bring to a boil. Turn off heat and add cauliflower. Cover and set aside.
• Meanwhile, place tomatoes, 2 Tbsp cashews, and 1/2 cup water in a blender and blend on high until it forms a paste.
• Heat 2 Tbsp oil in a wok on medium-low until shimmering. Drain caulflower well and add to wok. Sauté for 8-10 minutes, until cauliflower starts browning. Remove from wok and set aside.
• Add remaining oil to wok and heat until shimmering. Add bay leaf and caraway seeds until aromatic, 30 seconds.
• Add onions and sauté until lightly golden.
• Add ginger and garlic and sauté until aromatic, 30 seconds.
• Stir in tomato-cashew paste. Add coriander, cumin, red pepper flakes, garam masala and turmeric.
• Cook, stirring frequently, until masala paste starts to form a thick paste and oil starts to separate, 12-14 minutes.
• Remove from heat and whisk in yogurt. Whisk in water as necessary to create a medium gravy.
• Return wok to medium heat and add cauliflower. Salt to taste.
• Bring to a boil, reduce heat to maintain simmer. Cover and cook, stirring occasionally, until cauliflower is tender, 10-15 minutes. Add water as necessary.
• Stir in cream and nutmeg. Serve immediately with rice or naan.