Cauliflower Mahkani
This has been described by my partner as 'the best curry you have ever made!'. It's stolen from Holy Cow Vegan website, and is superb.. and is also much easier to make than the lengthy list of ingredients first suggests. Click on the picture, as always, to link through to the recipe source.
Ingredients -
- 1 medium head cauliflower, each large floret cut in half so one side lies flat
- 1/2 cup rice flour
- 1/4 tsp turmeric
- 1/4 tsp cayenne or any red chili powder
- 1/4 tsp salt
- 1 tsp vegetable oil
- 1 large onion, chopped
- 1 tbsp ginger-garlic paste
- 5 medium tomatoes, diced
- 5 almonds
- 1 tbsp coriander powder
- 1/2 tsp cayenne
- 1 heaped tsp paprika
- 1/4 tsp turmeric
- 2 tbsp garam masala
- 1 tsp sugar or maple syrup
- 2 tbsp crushed kasuri methi (dry fenugreek leaves)
- 1/4 cup raw cashews, soaked in 1/2 cup water for 30 minutes, then blended to a smooth paste
- Salt to taste
Directions -
- Roast the cauliflower first. Preheat the oven to 180°C. In a bowl, whisk together the rice flour, turmeric, cayenne, and salt and add enough water to make a runny paste.
- Line a baking tray with greaseproof paper. Coat the cauliflower florets in the rice-spice mixture and lay on the paper, flat side down.
- Roast the cauliflower in the oven for 45 minutes or until the edges are brown and crispy. Remove and set aside.
- While the cauliflower is roasting, make the makhani gravy. Heat the oil in a saucepan or large frying pan, and saute the onions and ginger garlic paste until the onions start to brown. Add the tomatoes, cayenne, coriander powder, paprika, garam masala, turmeric, and almonds. Mix well, cover, and let the mixture cook for 10 minutes over medium heat or until the tomatoes have become mushy.
- Let the tomatoes and onions cool a bit, then transfer to a blender with 2 cups of water or vegetable stock. Blend into a very smooth paste.
- Return the blended onion-tomato paste back to the saucepan and turn heat to medium. Add the cashew paste, methi and sugar, and mix well. Bring the mixture to a boil, then add the roasted cauliflower florets. Stir them in, and turn off the heat.
- Eat!