Cauliflower gravy - restaurant styled!

Ingredients

250 gm cauliflower

1 medium sized onion, tomato

2 ts oil

1 ts butter/ ghee

1 inch cinnamon stick

3 cloves

3 cardamom

1 ts cumin seed

1 ts ginger garlic paste

1/2 ts turmeric powder

3/4 ts chilli powder

1 ts coriander powder

1/2 ts garam masala

1 ts kasuri methi

Few cashew  nuts

1/4 cup fresh cream

Handful of chopped coriander

Preparation

1. Cut the cauliflower florets in good bite size pieces. Wash it well and let them sit in hot water for a few minutes.
2. Take a flat bottomed skillet. Add a tablespoon of oil. Add in the cauliflower florets. Instead of just stir frying the florets, add a pinch each of the masala powders mentioned above so that the florets get well coated with them. Add salt. Sit fry them for 5-10 minutes until they are light golden brown. Keep them aside. Avoid pressure cooking the vegetables as they tend to become mushy. This stir frying procedure gives it a good crunchiness and nice flavour.
3. In the same skillet, add oil and butter. Once they are hot add jeera, cloves, cardamom and cinnamon. If you don't wish to add the whole spices, you can instead use garam masala powder.
4. Add onion, ginger garlic paste. Saute for few seconds. Add turmeric, chilli and coriander powder. And the garam masala if needed. Adding the masala before adding tomato gives a dark colour to the gravy. Add tomato. Fry them in medium flame for 5 min until the raw taste goes off.
5. Grind the above in a blender with few cashew nuts.
6. Now transfer the paste back to the same skillet. Add water if necessary. Add in the cauliflower pieces. 
7. Crush the kasuri methi gently with both your palms. It gives a very good distinct aroma. Kasuri methi gives the dish a very good restaurant style flavour.
8. Add fresh cream if desired
9. Keep boiling them in medium flame until the gravy is reduced to the level of your consistency. Or until oil oozes out.
10. Garnish with coriander.

This cauliflower gravy really tastes the restaurant styled way. You can make mutter panneer gravy using the same procedure.