1 large cauliflower, cut into large thick wedges/slices
3 tbsp ghee (2 tbsp butter with 1 tbsp veg oil)
6 black peppercorns
3 green cardamoms
2 tsp coriander seeds
1 ½ tsp mustard seeds
1 tsp cumin seeds
1 small cinnamon stick
1 black cardamom (optional)
1 finger green chilli, split lengthways
6 curry leaves (optional)
1 large onion, thinly sliced
6 garlic cloves, crushed/pureed
1 tbsp ginger, crushed/pureed
¾ - 1 tsp turmeric powder
40g cashew nuts
500-600 ml coconut milk
100-150 ml hot water (depending on desired consistency)
1 tsp salt
1 tsp sugar
Few strands of saffron (optional)
Coriander and toasted cashews for garnish
- 1.First prepare the cashew nuts to make cashew cream. Soak the cashew nuts in warm water for 30 minutes then transfer the nuts and some of the soaking water to a spice blender or food processor and blend until completely smooth. Set aside for later.
- Preheat the grill to medium-high. Make sure the cauliflower is cut into large thick wedges to minimise breakage. Brush each side with a little olive oil and season with salt then lay the wedges on a baking tray and place under a medium grill for 10-20 minutes to char (but not cook completely!). Remove from the oven and set aside.
- In a small frying pan, toast the coriander, cumin and mustard seeds with the black peppercorns for 2 minutes over a high heat until fragrant. Leave to cool and then in a spice grinder or pestle & mortar, grind down to a fine powder mix.
Cooking the curry:
RECIPE BY MITHI AHMED AKA THE DAAL DIARIES.
Mithi is a Bangladeshi-born Glaswegian who is currently living in London. By day, she’s a doctor working in medical publishing but by night she brings her kitchen to life with the smells and spices of Eastern cooking. Through her Instagram, she shares her passion for authentic Bangladeshi and Indian home-cooking and she hopes to bring the same joy and flavours to Western dinner tables through her easy-to-follow recipes, many of which, have been handed down to her from her family.
SEE HER AMAZING INSTAGRAM HERE: