1. Preheat the oven at 160 degree C. Remove the stems of the cauliflower and cut into big florets and boil in water ¼ tsp turmeric powder till half cooked.

2. Dry roast cashew nuts, pistachios, almons and raisins in a non-stick pan and remove in a bowl

3. Mix together paneer, chaat masala, mint leaves and ½ tsp kasoori methi and mix. Spread a muslin cloth. Hold the cauliflower florets upside down on the cloth and place the paneer mixture on them.

4. Wrap the cloth around the cauliflower florets and press lightly so that the paneer mixture sticks to the cauliflower florets. Sprinkle a little water at the regular intervals. Arrange the cauliflower florets in a baking dish.

5. Heat mustard oil in a non stick pan. Add carom seeds and gram flour and keep stirring continuously. Transfer into a bowl when cooked. Add red chilli powder, remaining turmeric powder, 1/4 tsp kasoori methi, salt, hung yogurt and whisk.

6. Add ginger- garlic paste and lemon juice and whisk well. Add milk and whisk Add green chillies and garam masala and whisk

7. Spread the mixture over the cauliflower florets. Dab with butter and bake it in the preheated oven for 12- 15 minutes. Serve hot.