Kashmiri Gobi


Portions: 4–6

Type of dish: Main course

Cooking time: 40 min

Difficulty: Advanced

Main ingredient: Vegetales

Fairly long-lasting

“A personal favourite. I always make this divine indian dish on the fire when out paddling in Saint Anna.” – Helena
1 Onion
4 cloves Garlic
5 cm Fresh ginger
3 Tomatoes
6 tblsp Oil
1 large Cauliflower in pieces
1 teasp Turmeric
1 teasp Cayenne pepper
1 teasp Cinnamon
0,5 testp Ground cloves
1 tesap Ground cardamon seed
4 Bay leaves
1 teasp Sugar
1 teasp Salt
1 handfull Raisins
1 handfull Cashew nuts
  Creme fraiche/yoghurt if it's your early days

1. Boil rice.

2. Finely chop onion, garlic, ginger and tomato.

3. Pour oil into large saucepan and fry cauliflower until it starts to get colour and softens. Take it up.

4. Fry onion and tomato mix with turmeric and cayenne pepper for 3 minutes. Add the rest of the spices and sugar and salt. Put back cauliflower, mix well and heat up.

5. Sprinkle cashew nuts and raisans on top and serve with rice. Creme fraiche/yoghurt is a nice complement.