Slow Cooker Shahi Gobi (cauliflower in spicy sauce)

Shahi Gobi is a Moghlai dish which is mostly served in special occasions and weddings in India. It has  a very rich gravy and is generally spicy.

Ingredients

1 large cauliflower, divided into florets

1 onion, sliced
4 cloves of garlic 
piece of ginger 
1/2 tsp sugar
1 large sized tomato or 2 Tsp Tomato paste
1/2 cup  milk
2 tbsp  cream
3 tbsp refined oil
1 tbsp sugar
salt to taste

Spices

2 cardamoms 
4 cloves 
2 bayleaves 
2 tsp coriander powder
2 tsp cumin powder
2tsp cinnamon powder
1/2 tsp turmeric powder (haldi)
1 tbsp popy seeds or fistful cashew 
1 tsp chilli powder

For the Garnish
3 tbsp chopped corriander 
4 Almonds cut in pieces


Direction:

Take the cauliflower florets and apply salt and turmeric. Generally I saute the cauliflower in other recipes but in this recipe, I don't want it burnt so set the oven temperature to 400 degrees and put the cauliflower in a bake sheet and bake for 15 minutes.
Grind the poppy seeds/cashew and the onion together.
Puree the tomato or if you have paste then dilute the paste a little ( it should not be liquid, it should be still a paste) with water so that it is easy to mix in the slow cooker.
Heat the oil and fry the onion and poppy seed paste until golden. Add the cardamoms, cloves, bay leaves and sugar and fry for 2 to 3 minutes.
Put the cauliflower in the bottom of the slow cooker and then put the spice mixture, tomato puree/paste and milk. Mix it well.
Then put the cream and sugar. 
Cook for 2 hrs on high/
Garnish with the coriander.
Serve hot with Basmati rice and Tarka Dal .