Butter Cauliflower/Cauliflower Makhni

Butter Cauliflower aka Cauliflower Makhni is the ultimate creamy, delicious curry that pairs well with roti, paratha, naan, or rice (any cooked grain)!  This is also a crowd pleaser!

Butter and heavy cream make this a lip-smacking one! This may be a replacing the Paneer Makhni in your home and won't miss the flavors! In fact, this made with cauliflower would loved so much that it will replace paneer! Almond flour and milk also add to the creaminess and flavor. Cashews or almonds soaked in milk can be ground in used if you do not have almond flour. Vegan butter and coconut milk/cream can be used in place of butter and milk/cream to make a vegan butter cauliflower. That tastes amazing too! The dried fenugreek leaves perfectly balances the richness of the cream and butter.

Thinking how to serve this curry? No worries! This is best to serve with chapathi, tandoori roti, or naan, or even plain and stuffed parathas. They can be served with rice or any other cooked grain. This makes it a best choice to serve with anything that you have on hand. That's amazing, right? Leftovers, if any, are great when stored in fridge for a couple of days. 

A similar version with squash, like zucchini and summer squash, Creamy Squash Curry, will taste equally delicious and that's made in summer when they grow in abundance while this cauliflower version is made usually in winter in our home. With squash pan frying is enough. Cauliflower too can be pan fried or broiled in oven. if creamy vegan curries are preferred, this Creamy Vegan Spinach Baby Corn Curry, Green Paw Paw Curry, and Kale and Navy Beans Curry.

Curries can be made with oil or butter and they have their own unique taste. The butter taste is addicitive and I am sharing buttered recipes for this week's Blogging Marathon, and this is my first share for the same theme. I am also linking this to Thursday Favorite Things, Wonderful Wednesday, and Full Plate Thursday.

Ingredients

Serves 4 to 6

For Marinating

Cauliflower - 4.5 cups, medium florets

Heavy cream - 3 tbsp

Ginger garlic paste - 1.5 tsp

For gravy

Butter - 2 tbsp

cumin - 1 tsp

Onion - 1 cup

Salt - 1 tsp

Turmeric - 1/2 tsp

Ginger garlic paste - 1 tsp

Tomato - 2 cups, chopped

Garam masala - 1 tsp

Cumin powder - 1/2 tsp

coriander powder - 1/2 tsp

Cayenne - 3/4 tsp

Kashmirir chili powder - 3/4 tsp

Milk - 3/4 cup

Water - 1/2 cup

Almond flour - 4 tbsp

Heavy cream - 1/2 cup

Dried fenugreek leaves - 1 tsp

Method

Add ginger-garlic paste, salt, and cream to a bowl and mix. Add the cauliflower, toss it in the marinade and set aside for 20-30 minutes.

Lay the marinated cauliflower pieces in a single layer on a bkaing sheet.

Broin on HI for 5-6 minutes, if there is a slight char, that's enough. Else, the cauliflower will be over cooked.

Heat butter in a sauce pot, add cumin and fry for 30 seconds. Add the onions and cook for 4-5 minutes, untilthey turn translucent.

Add the ginger garlic paste,cook for two minutes.

In the meantime, puree the tomatoes. Add it to the onion-ginger-garlic mixture and cook for 3-4 minutes. Add the turmeric, salt, cayenne, cumin powder, garlic powder, and kashmiri chili powder. Cook for 1-2 minutes, till the spice powders marry well with the onion-tomato mixture.

Mix the almond flour to milk and set aside.

Add the roasted cauliflower to the pot, add water, mix and cook for 2 minutes.

Add the almond flour-milk mixture, mix, and cook for 2 minutes.

Switch off the flame, stir in the heavy cream.

Mix thoroughly, Add the dried fenugreek leaves.

Serve with rice, roti, paratha, or naan.