How to make restaurant style keto cauliflower curry-Gobi Masala

Cut a medium sized cauliflower (5-6 inches in diameter) into medium sized florets

Make fresh ginger garlic paste by crushing a 1/2 inch ginger and 3 cloves of garlic

To 2 tbsp. of plain unsweetened yogurt, add hing, cumin powder, coriander powder and kashmiri red chilli powder. Beat the yogurt until smooth and set aside

Set a pan on medium heat and add 3 tbsp. of oil (I use avocado oil)

Add turmeric powder

Add the florets, some salt (to taste) and mix well

Place a lid on and let the florets cook till 70% done (should take 3 min or so)

Turn up the heat and stir fry the florets for 8-10 min until they brown well

Set the florets aside in another bowl

Turn down the heat to medium and to the same pan add 1 tsp. of oil and 1 tbsp. of ghee

Add cumin seeds and a cinnamon stick

Add chopped onion and fresh ginger garlic paste

Stir fry till the onions turns translucent (~1 min)

Add chopped tomatoes and sprinkle some salt (so the tomatoes cook faster)

Place the lid on for 1 minute so the tomatoes turn mushy

Press down with your spatula until the tomatoes turn pasty and add green chillies (slit) to taste

Add the yogurt masala mix (you can also rinse out the bowl with some water and add it in)

Stir fry the gravy till most of the water evaporates and it starts to ooze out oil (~2 min)

Add 1/2 cup of water, place the lid on and let the gravy simmer for 1 min

Add garam masala powder and kasuri methi leaves (crushed in between your palms)

Add the cauliflower florets in and coat well with the gravy

Add salt (to taste) and black pepper powder

Add some fresh lime juice

Stir fry the florets till most of the gravy evaporates

Garnish with coriander leaves and done!