16 February, 2015

Kaju Gobi – Cauliflower Stew with Cashew nuts

Kaju Gobi – Cauliflower Stew with Cashew nuts

Cauliflower, cooked tender in a cashew – coconut based stew with simple flavors makes for a rich and delightful, creamy stew.

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Recipe Name: Kaju Gobi  Recipe Type: Vegetarian / Curry Author: Shana c/o Recipes ‘R’ Simple Prep time: 15 min Cook time: 15 hour Total time: 30 min Yield: 8 servings

Kaju Gobi – Cauliflower Stew with Cashew nuts

Ingredients:

• 400 gms cauliflower, cut into large florets
• 2 cups thin coconut milk
• ¼ cup thicker coconut milk – OPTIONAL
• 2 Tbsp Oil
• 1 large onion, sliced thinly
• ¼ cup whole cashew nuts
• ¼ cup cashew nuts for grinding to a paste
• 2 ½ Tbsp garlic paste (ground or crushed to a paste)
• 2 Tbsp ginger paste (ground or crushed to a paste)
• 2 tsp, fresh grated zest of lemon
• ¼ tsp black pepper powder

For Tempering:

• 2 tsp oil of choice
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 3 long mild green chillies, seeded and chopped finely. See notes.
• 3 dried chillies
• 2 stalks curry leaves
• 1 tsp coriander powder

For garnish:

• 2  shallots, sliced into thin rounds fried in a little oil ahead of time till crisp.
• Fresh Coriander

Method:

• Add the cashew nuts for ‘grinding’ into a small mixer and add just enough water to grind into a smooth, silky paste. Set aside.
• Heat a wok with oil of choice.
• Add the onions a little bit of the chopped green chil. Sauté for an instant.
• Add cauliflower – florets , ginger and garlic pastes and the whole cashew nuts.
• Toss well on medium heat till the cauliflower is slightly tenderized. Make sure the ginger and garlic do not burn. (About 2 minutes).
• Add salt and the thin coconut milk. Cook on low heat till the cauliflower is delicately cooked.
• Now stir in the cashew nut paste. Also add the thick coconut milk if you want it extremely creamy.
• Cook for another 5 minutes.
• Remove from heat and stir in the black pepper powder and lemon zest.

Tempering:

• Heat oil for tempering in a pan. Crack the mustard seeds.
• Add the finely chopped green chillies, curry leaves and dried chillies and sauce well till the green chili is nice and golden.
• Sprinkle the coriander powder into the hot tempered ingredients and remove from heat after 5 seconds.
• Add  to  the stew. Do not stir. Cover and allow to rest for 30 minutes before serving.
• Garnish with  some chopped, fresh coriander leaves.
• Serve with Bhatura, Appam, Poori etc..

Kaju Gobi – Cauliflower Stew with Cashew nuts

•  While tempering I like to use lots of mild green chili, that has been seeded and chopped finely. This gives a good balance to the stew which would be too sweet from the coconut milk and cashews otherwise.
• When grating lemon zest, ensure that you only grate the yellow peel and none of the white ‘under-skin’. This may cause a bitter taste.

Key Ingredients: Cauliflower, Cashw nuts, Coconut milk, Oil, Ginger, Garlic, Onion, Chillies, spices, salt.

Let us know if you tried it – Kaju Gobi  . Comments from you provide motivation to keep up the driving force behind this blog, bringing you more delicious and perfected recipes regularly. Please do leave a comment. We love to hear from you.

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