Cauliflower Curry Gobi Mussallam Food

CAULIFLOWER CURRY (GOBI MUSSALLAM)

Steps:

• Heat the oil in a pan and sauté the onion until light golden brown.Add the Patak's® Tikka Masala and Patak's® Korma Spice Pastes and cook for a few minutes. Stir in the tomatoes, cauliflower and water or stock. Transfer to the slow cooker and cook on high for 1 hour or on low for 2 to 2½ hours. Stir in the cream. Garnish with coriander

CAULIFLOWER CURRY

Steps:

• Heat a wok over a high heat. Add the fenugreek, coriander, cardamom seeds and curry leaves, and toast for 2 mins or until starting to brown and release their aromas. Remove and grind to a powder using a pestle and mortar or spice grinder.
• Return the wok to the high heat and add the oil. Add all the spices (including the ones you just ground) and cook for 1 min, then add the ginger, garlic, chilli, onion and 1 1/2 tsp salt, and stir-fry for 5 mins.
• Add the cauliflower, toss with the other ingredients so it's well coated, then stir-fry for 7-10 mins or until it starts to soften. Add the tomatoes and stir-fry for another 3-5 mins or until they start to break down.
• Pour in the coconut milk and cook over a medium heat, stirring, for 15-20 mins until the cauliflower is tender and the sauce has reduced. Squeeze over the lime juice and check for seasoning. Can be made a day ahead - pour in the coconut milk, reduce by half, then leave to cool and keep in the fridge.

GOBHI(CAULIFLOWER) MUSALLAM

Steps:

• Remove stalk from cauliflowers.
• Boil cauliflower in salted water with 1 tsp.
• turmeric powder till half cooked.
• Heat oil in a large skillet.
• Add onions and saute until golden brown in colour.
• Add ginger and garlic pastes, cumin powder, corriander powder, 1 tsp.
• turmeric powder, garam masala powder and salt.
• Stir for half a minute.
• Add tomato puree.
• Cook till oil leaves the masala.
• Add the half boiled cauliflower.
• Cook on steam for 10 minutes.
• Garnish with cilantro and serve hot with rotis (Indian flatbreads).

GOBI KI SABZI (DRY CAULIFLOWER CURRY)

Steps:

• Cut the cauliflower into bite-sized florets.
• Heat oil on medium high heat in a large pan or wok and add the cumin seeds.
• When they start to make a noise, add the asafoetida and stir for a few seconds.
• Add the chopped onions and saute till they turn clear.
• Put in the ginger and garlic pastes and fry till lightly golden.
• Add the chilli and turmeric powder and fry for a minute.
• Add the cauliflower, salt and tomatoes and mix well.
• Cover and cook till the cauliflower is done.
• Add the chopped coriander leaves and the garam masala and mix well.
• Taste and add salt if needed.
• Serve with freshly cooked rice.