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Kaju Gobi – Cauliflower Stew with Cashew nuts

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kaju gobi 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
Cook time: 15
Total time: 
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

Notes: 
  •  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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