Fresh, tasty, creamy, healthy vegetarian joy! What's not to like?
Roasting the cauliflower (gobi) makes all the difference to this colourful dish. I'm using one chilli, but you can add more if you want more heat in it.
INGREDIENTS
cauliflower
chilli powder
turmeric
ground coriander
salt
tomatoes
ginger
garlic
onion
chilli
garam masala
cumin
fresh coriander
yoghurt
ground almonds
desiccated coconut
paneer cheese
flaked almonds
Watch the video
METHOD
Preheat the oven to 160ºC
Trim the cauliflower, cutting off the root and the leaves (you can save these for other dishes), and break into florets
Lay the florets on a baking tray and drizzle with oil (ideally not olive oil as it has the wrong taste)
Sprinkle with salt, turmeric, ground coriander and chilli powder
Pop them in the oven for 35 minutes
Heat a tablespoon or so of oil in a frying pan and add the chopped tomatoes, onion, chilli, ginger and garlic
Give them a good stir and add the ground spices, minus the ground coriander
Fry for about 30 minutes till it's a soft mess
Blitz the contents of the pan down to a paste (you can keep this paste for a while in the fridge, so this can be prepped a day or so in advance)
Heat oil in the pan and add the paste
Add the fresh coriander - finely chopped
Add a good couple of big spoons of yoghurt - Greek yoghurt is great for a thicker, creamier texture
Add a goodly amount of ground almonds and desiccated coconut, and stir through
If it gets too thick, add some water
Add the diced paneer and roasted cauliflower, and stir through
After about 10 minutes, add some flaked almonds
Serve with rice or roti/naan/flatbreads
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