Gobi (cauliflower) Kashmiri
Kashmiri Gobi
Blend in blender until smooth:
1 big onion, chopped
4 cloves garlic, chopped
5 cm ginger, chopped
3 medium tomatoes, canned tomatoes are fine.
1 t kurkuma
1 t cayenne (or less if you don’t like spicy)
Divide 1 big cauliflower into small flowerets and stirfy in some oil until soft and brown. (Actually, I will skip this next time. I think you can just as well boil/blanche the cauliflower)
Stirfry/heat the tomatopaste for about 3 minutes. Then add:
1 t ground cinnamon
1 t ground cardemom
½ t ground cloves
4 bayleaves or salamleaves
1 t sugar
1 t salt
30 gr raisins
Add back the cauliflower, heat through and add:
30 gr roasted cashewnuts
From: World Food Café' by C. & C. Caldicott
This was the first time I tried this recipe and I liked it big time!
It’s fragrant, I love the cardemom and cinnamon in it.
Only, the original recipe probably had smaller teaspoons, because the tastes were a little bit too strong. (my teaspoon is 5 ml)
The sweeter “nasi kuning” combined very well.
And the grilled lamb leg steaks (marinated in olive oil, lemon, garlic, thyme and a pinch of cumin & cinnamon) were nice with it too. Not chewy at all this time.