| 1. | In a Bowl, add 4 cups water with 2 tsp salt. Put cauliflower in bowl and keep about 30 minutes. Drain. |
| 2. | Grind together poppy seeds and cashew nuts into a paste, adding a little water (3 tbsp) from time to time. |
| 3. | Separately grind together ginger, garlic and green chillies into a paste. |
| 4. | Heat oil in cooker about 2 minutes. Add onions and fry till golden brown. |
| 5. | Add ginger-garlic paste, tomatoes, turmeric, coriander, cumin and red chilli powders and remaining salt (2 ½ tsp). Cook till tomatoes are pulpy, stirring occasionally. |
| 6. | Add 1 tbsp curd. Stir fry till curd is well blended (approximately 30 seconds). Add remaining curd in the same way, a tablespoon at a time till all curd is used. Fry till oil shows separately (about 3 minutes). |
| 7. | Add cauliflower. Stir fry about 5 minutes. Add remaining water (½ cup). Stir. |
| 8. | Close cooker. Bring to full pressure on high heat. Reduce heat and cook 2 minutes. |
| 9. | Remove cooker from heat. Lift vent weight lightly to release pressure. |
| 10. | Open cooker. Add cashew nut paste. Return cooker to heat. Cook about 2 minutes,stirring gently. Serve hot, garnished with coriander leaves. |