100% not spicy
Creamy cauliflower dish proves Indian food isn't searingly hot
Since my rant about Indian food not being 100% spicy, I have been on a personal mission to unearth the more subtle dishes from the country. Malai gobi is a truly subtle dish that even beginner cooks can make standing on their heads!
The trick is to use fresh cauliflower for its full flavour. This dish is great eaten Indian style or as a veggie side dish to roast meats.
This recipe serves 2-4 depending on what you’re having with it:
- 1 whole cauliflower, cut into bite sized florets
- Half a cup milk
- Half a cup yoghurt
- 4 green chillies, slit down the middle
- Half tsp sugar
- 2 cloves
- 4 green cardamoms
- 1″ cinnamon
- 2 bay leaves
- 1 tsp sunflower oil
- 1 tbsp ghee
- Salt to taste
Mix the milk and yoghurt together.
Heat the oil and when hot, chuck in the whole spices – cloves, cardamoms. cinammon and bay leaves. When they start going brown, add the sugar and let it caramelize into a lovely red colour.
Take the pan off the flame for a minute and mix in the milky yoghurt. Lower the flame to a low to medium and put the pan back on. Don’t worry if the milk splits.
Stirring the mixture well, add in the cauliflower. Cover the pan until the florets are soft. This should take 5 – 10 minutes.
Take the lid off and add the green chillies. Turn the flame up and keep cooking until the water in the pan dries up and the cauliflower is cooked. Stir in the ghee and add salt to taste.
This entry was posted on Sunday, November 12th, 2006 at 7:40 am and is filed under Highlights, Vegetables, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.