Keep the cashews in freezer for 10-15 minutes and then grind to powder. Keep aside.

In a microsafe bowl add potato, cauliflower and 3 tbsp water. Micro for 3-4 minutes.

Heat 1½ tbsp oil in a kadai, shallow fry the boiled potato and cauliflower for 4-5 minutes.

In a microsafe bowl, add 1 tsp oil and micro for 1 minute.

Add ginger, green chillies mix and micro for 1 minute.

Add onion, mix and micro for another 1 minute.

Add turmeric powder, red chilli powder, tandoori masala, salt, mix and micro for 1½ minutes.

Add tomato puree, mix and micro for 2 minutes.

Add fried potato and cauliflower, cashewnut powder, mix and micro for 1 minute.

Preheat convection on 160° for 5 minutes.

Bake cauliflower for 12 minutes.

Serve garnished with coriander leaves.