Kashmiri Gobi (cauliflower)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 head cauliflower (medium size)
• 1 onion (sliced or chopped)
• 1 cup almonds (blanched)
• 1 cup plain yogurt
• 1 inch piece gingerroot (grated)
• 1 teaspoon garam masala powder
• 1 teaspoon salt
• 1/2 cup half cream
• 1 -2 dried whole red chile (deseeded)
• 2 tablespoons olive oil
• 2 tablespoons freshly chopped coriander leaves

Recipe

• 1 wash cauliflower in warm water and divide into florets. keep aside on a kitchen paper to dry.
• 2 make a paste of the blanched almonds in a blender. then beat the mixture of almond paste and plain yoghurt together.
• 3 heat oil in a pan. toss the cauliflower florets for a few minutes and keep aside.
• 4 add the 2 red chillies until it sputters. then add the sliced onions and sauté until glassy.
• 5 add the yoghurt and almond paste mixture to the sauteed onions and let it cook on medium heat till oil separates.
• 6 now add the cauliflowers, grated ginger, garam masala powder and salt. cover and cook on medium heat.
• 7 when almost done, add the half cream and stir for a couple of minutes. cover and simmer on medium or low heat for a further 4-5 min or until cooked.
• 8 when done garnish with fresh coriander leaves and serve hot with either steamed rice or butter naan (indian bread).