Soak cashews in hot water for at least 15 minutes. Then drain the water and take cashews into the blender.

Add ¼ cup of water and blend cashews into a smooth paste. Add more water if required to make a smooth paste. Set aside.

Cut cauliflower into medium size florets and wash it thoroughly.

Heat oil in a wok or frying pan, add cauliflower florets and salt.

Cook cauliflower on medium to high heat, stirring at intervals, until almost cooked. Do not overcook the cauliflower; the florets should be firm, intact, and not mushy.

Add red chili powder and Garam Masala powder, mix well and turn off the heat. Transfer stir-fried cauliflower into a bowl and set aside.

Heat oil in the pan and add cumin seeds. After cumin seeds start sizzling, add asafoetida, ginger paste, and green chili. Saute for few seconds.

Add chopped celery and cook for two minutes, stirring at intervals.

Add chopped tomatoes, and mix well.

Add salt, turmeric powder, Kashmiri red chili powder, cumin powder, coriander powder, and Garam Masala powder. Mix well.

Cook the tomato mixture for 7-8 minutes or until tomatoes are soft, mushy and the mixture becomes a thick gravy.

Add cashew paste and ½ cup of water. Mix well and cook for 2-3 minutes.

To this, add chopped coriander and dry fenugreek leaves. Mix well.

Now add stir-fried cauliflower and ½ cup of water. Add more water as required to adjust the consistency of the Cauliflower Masala.

Turn the heat on medium-low and cover the pan. Cook Cauliflower Masala for 8-10 minutes or until cauliflower is thoroughly cooked.

Stir in between to prevent the curry from sticking to the bottom. Also, add little water if required.

Once the cauliflower is cooked, adjust the salt if need to.

Turn off the heat and transfer Cauliflower Masala into a serving bowl.

Serve it hot with Roti, Paratha, or Naan. It goes well with Dal and Rice as well.