Kashmiri Gobi
| Prep Time: 55 min | Serves: 4 |
| Cooking Time: 50 min | Yield: 700 gr aprox |
From the book "World Food Café", by Chris & Carolyn Caldicott This is a northern Indian way of cooking cauliflower, using pine nuts (cashew nuts on the original recipe) and cayenne pepper, together with an aromatic creamed tomato sauce.
Ingredients
- 1 medium Onion, Raw
- 4 clove Garlic
- 1 tsp Ginger Root
- 3 Tomatoes
- 5 tbsp Extra Virgin Olive Oil
- 6 cups Cauliflower,raw
- 1 tsp Ground Turmeric
- 1 tsp Cayenne Pepper
- 1 tsp Cinnamon, Ground, 1 Tsp
- 1/5 cloves Garlic Clove
- 1 1/5 g Ground Cardamom
- 4 Spices, Whole Bay Leaves
- 1 tsp Brown Sugar
- 1/5 tsp Salt
- 0 cup Nuts, Pine
- 1/4 cup Raisins
Directions
Puree the onion, garlic, ginger and tomatoes together on a food processor.
Heat the oil in a large heavy pan and, when hot, fry the cauliflower until it is begining to brown and soften, then remove.
Fry the puree with the turmeric and cayenne for three minutes. Then add the cinnamon, cloves, cardamom, bay leaves, sugar and salt.
Return the cauliflower to the mixture and turn to coat well and heat through.
Serve garnished with the toasted pine nuts and raisins. (Original recipe has cashew nuts instead pinenuts, but I didn't had at the time.)