Indian-Inspired Cauliflower Kadhai. This dish is the epitome of aroma, texture and flavor. Beautifully vegetarian using our star ingredient orange cauliflower, also known as cheddar cauliflower. It is time for Diwali, a time of renewal and beginning. Let’s get that kitchen all spiced up!
Inspired by the cookbook “I Love INDIA” by Anjum Anand.
For the Kadhai masala:
- 1 Tbsp coriander seeds
- 3/4 tsp cumin seeds
- 1–2 dried chiles
- 8 black peppercorns
For the sauce:
- 4 Tbsp vegetable oil
- 1 large onion, finely chopped
- 2 tsp red curry paste
- 1 tsp ginger
- 3 garlic cloves, grated
- a handful of small tomatoes (or 3 medium-large)
- 1/2 tsp ground turmeric
- 1/2 tsp garam masala
- 1 tsp fenugreek leaves, crushed between your fingers
- 2–3 Tbsp light cream
- basil leaves (or cilantro if you like it) to serve
For the vegetables:
- 2 medium potatoes (or 1 large), cut in big cubes
- 1 carrot, cut in half moons
- 1 small-medium cauliflower, the florets
- 2 cups boiling water
- 2/3 cups frozen peas, defrosted
- In a small frying pan, gently dry-roast the spices for the kadhai masala, stirring often to avoid any burning. Once the coriander seeds have colored a little, pour everything into a spice blender (or mortar and pestle) and grind to a powder.
- Heat the oil in a large non-stick pan, add the onion and cook until golden.
- Put red curry paste and ground Kahdai spices in and stir well.
- Add the ginger and garlic and saute for 1 minute.
- Add the blended tomatoes, turmeric, and salt. Cook over a medium-high heat until the mixture has completely reduced and releases the oil back into the pan.
- Stir in the potato and carrot, cover and cook gently for 5 minutes.
- Add the cauliflower florets and boiling water. Return to the boil, Cover and cook for another 15 minutes or until the vegetables are just cooked.
- Add the peas for the last couple of minutes.
- Add the garam masala and fenugreek leaves to the pan and give it a stir.
- Take off heat sprinkle over, with the cream and basil.
- Adjust for seasoning and serve.