Wash and soak the cauliflower for about 10 minutes in salted water. Drain out all water and rinse again.

In a vessel that is big enough to hold the cauliflower add about 2 teaspoon salt and 2-3 cups of water. Dip the cauliflower head first and bring to boil for 5 minutes.

After 5 minutes turn over the cauliflower and boil for another 5 minutes or till the knife inserted in the centre just passes in.

Let the water cool a little reserve the water and drain the cauliflower.

As the cauliflower boils crush the onions, ginger garlic paste with green chillies, and the stalks of coriander. Set aside.

Grind the tomatoes to a fine paste. Use 2 -3 tablespoon of water if needed. Set aside.

Grind the cashew nuts to a fine paste, use water to make the paste. Set aside.

In a thick bottomed pan heat oil add jeera, add turmeric powder, coriander seeds and the whole masala.

Add the onion paste and fry till the oil separates.

Next, add the tomato paste and stir fry till the oil separates.

Add the cashew nut paste and again stir fry till the oil separates.

Add the cream and the milk. Stir occasionally and bring to boil. The amount of oil you see separating will be more.

Add 1 cup water once the water starts boiling add garam masala, salt, chilli powder, 1 teaspoon coriander leaves, sugar, kauri methi. Mix well. Bring to a boil.

Meanwhile in an ovenproof dish place the cauliflower. Spoon the masala over the cauliflower, reserve about a bowlful.

Bake in the oven at 180 degrees Celsius/ 350F garnished with the remains coriander leaves.

The time needed to bake will differ from oven to oven I needed 30 minutes the best way to check is when your kitchen is filled with the aroma of the Gobi Masallum or when the knife easily passes in the centre of the cauliflower.

Remove from the oven to a cooling rack after about 5 minutes cut the cauliflower in wedges. Add a little of the gravy from the bowl to the plate place the cauliflower on it. Serve with naan, jeera rice, peas pulao or Pav.