Gobi (=cauliflower) Kashmiri
Kashmiri Gobi
Blend in liquidizer or mortar :
1 big onion, chopped
4 cloves garlic, chopped
5 cm ginger, chopped
1 t kurkuma
1 t cayenne (or less if you don’t like spicy)
Divide 1 big cauliflower into small flowerets. You can stirfry or blanche/cook them first, just what you prefer.
On medium heat, stirfry the onion/garlic/ginger-paste for about 3 minutes until fragrant. Then add:
1 t ground cinnamon
1 t ground cardemom
½ t ground cloves
Stirfry for about 30 seconds, then add:
3 medium tomatoes, canned tomatoes are fine
4 bayleaves or salamleaves
1 t sugar
1 t salt
30 gr raisins
Add cooked/stirfried the cauliflower, heat through and add:
30 gr roasted cashewnuts
From: World Food Café' by C. & C. Caldicott
Combines great with nasi kuning.