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Creamy Cauliflower Curry. Malai Gobi https://holycowvegan.net
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5 from 5 votes

Creamy Cauliflower Curry (Malai Gobi)

A delicious cauliflower curry with a creamy white sauce, this Indian restaurant style Malai Gobi will make you feel like a star cook. Vegan, gluten-free and soy-free recipe.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course/Curry, Side
Cuisine: Indian, Vegan
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Malai Gobi
Servings: 6 servings
Calories: 177kcal

Ingredients

  • 1 medium head cauliflower (separated into small florets)
  • ½ cup raw cashews
  • 1 cup coconut milk
  • 2 teaspoon coconut oil
  • 1 small onion (finely chopped)
  • 2 teaspoon ginger garlic paste
  • 2 green chili peppers (like serrano)
  • ¼ teaspoon ground black pepper
  • 1 teaspoon green cardamom powder
  • 1 teaspoon chaat masala
  • Juice of ½ lemon
  • 1 tablespoon kasoori methi (dry fenugreek leaves)
  • Salt to taste

Instructions

  • Blend the cashews and coconut milk into a very smooth paste. Set aside.
  • Heat 1 teaspoon 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 ¼ 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 ½ 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.

Nutrition

Calories: 177kcal | Carbohydrates: 10g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Potassium: 459mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 48mg | Calcium: 35mg | Iron: 2mg