Heat 3 tsp oil in a pan. Add the chopped onions and sauté till it turns translucent.
Add ginger and garlic and cook till the onions turns light brown.
Take the pan off fire and immediately add poppy seeds and cashew nuts. Mix well and let it cool.
Transfer to a mixie jar and without adding any water, grind to a smooth paste.
Heat the remaining oil and butter in a pan. Temper with cumin seeds and shah jeera.
Add the onion paste and cook over low flame till it turns a deep brown color.
All the oil and butter would have been absorbed by the paste and it will appear a bit dry and then the fat will start oozing out.
Add red chilli, coriander, turmeric, garam masala powders, salt, mix well and cook for 1-2 minute.
Add tomato puree, mix well, close with a lid and cook till it comes to a boil. This will take 5-7 mins.
Beat the curd till smooth and add it to the gravy. Once again bring it to a boil.
Add the deep fried or baked cauliflower florets to the gravy.
If the gravy appears a bit thick add enough milk or water to the your required consistency.
Cook for 2-3 mins over low flame till everything comes together.
Take off stove and garnish with coriander leaves.
Gobi gulistan is ready. Serve with rotis, flaky parottas, ghee rice or jeera rice.