I have for you today a creamy, luxurious, delicious Cauliflower Curry that’s going to make you lick your fingers, then the plate, and then the serving bowl. Because it’s that good.
In India, cauliflower is cooked in a million different ways, although outside India its identity is usually narrowed down to a few restaurant dishes like Aloo Gobi or Gobi Matar or the Indo-Chinese classic, Gobi Manchurian. But the fact that the cauliflower, like the potato, is a pretty blank slate flavor-wise makes it a perfect vehicle for all of those amazing spices so integral to Indian cooking. You can turn it into a sumptuous kofta curry, add it to a dal, stuff it into a paratha, or use it to top off a pilaf. With cauliflower, it seems, you just can’t go wrong.
But this recipe for Malai Gobi is one of my favorite ways to eat this versatile vegetable. For one, it’s much simpler than it sounds: in fact, you need no more than half an hour to put it together, cooking and all. You can even use a bag of frozen cauliflower florets and no one would be the wiser. Best of all, it is so tasty that if you serve it up to company, you will have them eating out of your hand. Figuratively, I think.
If you have kids who hate cauliflower, you might want to try this dish on them. The creamy cashew-coconut sauce is subtly spiced and at the same time utterly flavorful, making it perfect for picky little eaters. But it’s an adult-pleaser too, and then some more.
Here’s the recipe, and I’m off now to enjoy the rest of my day. Here’s wishing you all a perfect weekend.
- 1 medium head of cauliflower, separated into small florets
- 1/2 cup cashews
- 1 cup coconut milk (not canned)
- 2 tsp coconut oil
- 1 small onion (finely chopped)
- 2 tsp ginger-garlic paste
- 2 green chili peppers like serrano
- 1/4 tsp ground black pepper
- 1 tsp green cardamom powder
- 1 tsp chat masala
- Juice of 1/2 lemon
- 1 tbsp kasoori methi or dry fenugreek leaves
- Salt to taste
- Blend the cashews and coconut milk into a very smooth paste. Set aside.
- Heat 1 tsp of coconut oil in a saucepan. Add the onions and ginger-garlic paste and saute until the onions turn transparent but not brown. Add a couple of tablespoons of water if the ginger-garlic paste starts to stick.
- Transfer the onions to a blender, add 1/4 cup of water and the chili peppers and blend into a smooth paste.
- In the same saucepan, heat the remaining teaspoon of coconut oil. Add the onion-ginger-garlic paste and bring it to a simmer.
- Add the cauliflower florets and 1/2 cup of water along with the cardamom powder, pepper, chat masala, and kasoori methi.
- Stir well to mix, bring to a boil, and cover with a lid. Cook on a medium-low flame, stirring occasionally, for 15 minutes or until the cauliflower is tender but still has a bite. If you like your cauliflower softer, continue to cook a little longer.
- Add the cashew-coconut cream and stir well to mix. Add water if the mixture is too thick, and thin it out to your liking. I like this curry rather thick and creamy.
- Once the curry comes to a boil, turn off the heat and add the lemon juice. Add salt to taste.
- Serve hot with rotis or naan.