Gobhi Kashmiri
* Kashmir Cauliflower *
Find this and other delicious recipes in Curry Club Indian Restaurant Cookbook
Cauliflower cooked in a rich sauce of nuts and spices. This is a dish from Kashmir, where dishes are usually red in colour because of the extensive use of Alkanet Root (Ratan Jot), a red herbal food colouring. The richness of many Kashmiri dishes is due to the use of nuts, grown in the north.
SERVES
- 4 as an accompaniment
INGREDIENTS
- 1 cup vegetable oil
- 4 oz (115 g) onions, sliced
- 2 cloves garlic, sliced
- 1 inch (2.5 cm) fresh ginger, pounded into a paste
- 4 oz (115 g) tomatoes, chopped
- 1 lb (450 g) cauliflower florets
- 2 tablespoons cashew nuts
- 1 tablespoon pistachio nuts
- 1 tablespoon sultanas
- salt
- 1 tablespoon fresh coriander leaves, chopped
SPICES
- 1 teaspoon cummin seed
- 3 teaspoons turmeric
- 1/2 teaspoon chilli powder
- 1 teaspoon Garam Masala
- 1 teaspoon Alkanet Root (Ratan Jot)
METHOD
- Heat the oil in a large flameproof casserole and add the onions, garlic, ginger and spices. Cook for 7-8 minutes.
- Add tomatoes, and cook for 5 minutes.
- Add caulilfower florets and 3/4 pint (450 ml) water. Cook with lid on for 10 minutes or so.
- Add cashews, pistachios and sultanas, season to taste, heat through, then remove from heat. Garnish with chopped coriander just before serving.
Find this and other delicious recipes in Curry Club Indian Restaurant Cookbook
RECIPE TESTING NOTES
12/09/2010 - Cooked this dish for our Curry Night at the Haslemere Food Festival 2010. Golden coloured dish, very popular.
