Kashmiri Cauliflower

Kashmiri Cauliflower
 
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This recipe was uploaded
by mr spice

 
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Ingredients

Ingredients
Method
 
  • 1 Cauli
  • 2 medium onions
  • 2 garlic cloves
  • A thumb of ginger
  • 100ml tomato passata
  • 1 small red capsicum
  • 50g pistachios
  • 50g cashews
  • 50g sultanas, raisins or similar
  • Juice 1 lemon
  • Spices
  • Salt
  • 2 tsp cumin
  • 1 tsp garam masala
  • chili powder to taste
  • 1 tsp tumeric
  • To serve
  • Fresh coriander leaf, chopped
Parboil or steam cauli florets for about five minutes - careful not to overcook!
Chop onion into long thin strips (halve, top to bottom then place on flat side and slice, top to bottom), then gently fry in butter until they soften.
Blitz ginger and garlic and add to onions, fry gently, stirring occassionly for about 10 minutes.
Add spice mix, stir through.
Cook for 5 minutes, keep stirring.
Add passata, lemon, fruit, nuts and cauli.
If it seems too dry add a little water or extra passata.
Stir through and cook gently, covered for about 15 minutes.
Test the cauli. If it is good to eat, not too hard, definitely not too soft, then it's ready.
You can remove from the heat now and let it rest until you want to serve, then warm briefly just before plating up.

Sprinkle with chopped coriander, serve...

Kashmiri Cauliflower

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This recipe was uploaded by mr spice

 
 
This is a lovely curry dish. Great for vegetarians but equally delicious for carnivores...We like it mild but if you enjoy the heat try it with extra chili...

Method


Parboil or steam cauli florets for about five minutes - careful not to overcook!
Chop onion into long thin strips (halve, top to bottom then place on flat side and slice, top to bottom), then gently fry in butter until they soften.
Blitz ginger and garlic and add to onions, fry gently, stirring occassionly for about 10 minutes.
Add spice mix, stir through.
Cook for 5 minutes, keep stirring.
Add passata, lemon, fruit, nuts and cauli.
If it seems too dry add a little water or extra passata.
Stir through and cook gently, covered for about 15 minutes.
Test the cauli. If it is good to eat, not too hard, definitely not too soft, then it's ready.
You can remove from the heat now and let it rest until you want to serve, then warm briefly just before plating up.

Sprinkle with chopped coriander, serve...
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