Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Badami gobi musallam (nut butter-roasted cauliflower)
Serves 4 Starters and mains
Ingredients
- 4tbsp oil
- pinch sugar
- 3 medium onions (around 350g in total), halved and thinly sliced into half-moons
- 400g Greek-style yoghurt
- 2.5cm piece fresh root ginger
- 2 garlic cloves
- 1 1⁄2tbsp almond butter
- 1 1⁄2tbsp cashew butter
- 1tsp ground turmeric
- 1⁄2tsp chilli powder
- 1tsp ground coriander
- 1tsp ground cumin
- 2cm piece cinnamon stick
- 1tsp garam masala
Method
Pour the oil into a frying pan and place over a medium-high heat. When it’s hot, add the sugar, onions and a pinch of salt, in that order. Sauté for 12-15 minutes until golden and crisp, then remove from the heat.
Preheat the oven to 200C/ 400F/Gas 6. Transfer the onions to a blender, leaving behind 2tbsp for garnishing. Add the yoghurt, ginger, garlic, nut butters, turmeric, chilli powder, coriander, cumin
and 250ml of cold water and blitz until smooth. Season to taste. Pour this sauce into a casserole dish that will snugly hold the whole cauliflower.
Keeping the leaves on the cauliflower (they will char and add to the appearance of the dish), slice off the bottom of the cauliflower so it sits comfortably. Use a sharp knife to stab the stalk end 2 or 3 times to help it cook. Place the cauliflower upside down in the casserole dish, add the cinnamon stick, loosely cover with foil and put the dish in the oven. After 40 minutes, take the dish out of the oven and remove the cauliflower with 2 forks. Add 500ml of hot water to the bottom of the dish and stir to loosen the curry. Return the cauliflower to the casserole dish, the right way up this time, and spoon the curry over the top. Loosely cover and return to the oven for another 20 minutes, then uncover and cook for a final 20 minutes with the garam masala sprinkled over. Lift the cauliflower into your serving dish and pour the sauce around it, garnishing with the reserved crispy onions. You can also serve the sauce separately for pouring. Cut the cauliflower into chunks or slices at the table.
Advertisement