Kukkakaali-pasanda
recipe

A delicious and easy curry dish that combines North Indian flavors, packed with fresh vegetables and spices, perfect for those seeking a vegetarian meal.
Preparation Time: 1 hour
Serving Size: 4

Ingredients:

- 1 large head of cauliflower (about 1 kg)
- Oil
- 1 tablespoon grated fresh ginger
- 1 teaspoon turmeric
- 2 large onions, finely chopped
- 4 garlic cloves, minced
- 1 red chili, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 300 ml heavy cream
- 300 ml plain (Greek) yogurt
- A handful of sultana raisins
- A handful of peeled and crushed almonds
- Generous fresh coriander
- Salt

Instructions:

1. Preheat the oven to 180°C (350°F). Prepare the cauliflower: remove the leaves and cut off the tough stem. Tear the cauliflower into smaller florets by hand.
2. Place the florets on a baking sheet lined with parchment paper, drizzle with oil, add grated ginger and turmeric. Roast in the oven for about 40 minutes.
3. Heat oil in a large pot and sauté the onions, garlic, chili, cumin seeds, and garam masala over low heat for about 15 minutes until softened.
4. Remove the pot from the heat and let it cool slightly. Stir in the cream and yogurt.
5. Add the roasted cauliflower to the mixture and heat gently. Check for salt.
6. Just before serving, stir in the raisins, almonds, and fresh coriander.
7. Serve warm with naan bread or rice.
Nutritional Information (per serving, estimated):
Calories: 350 kcal
Protein: 10 g
Carbohydrates: 30 g
Fat: 20 g
Fiber: 5 g

Reviews: 4.28 (5107 reviews) ★★★★★ share