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Gobi 65
This Indian-inspired cauliflower dish brings the spice in spades! A mixture of warming spices adds heat and aroma, tempered by cooling, creamy yogurt. This recipe shines on cold evenings, but the flavours are so bold, that you’ll crave it year-round!
SERVES
4
TO
6
Ingredients
Spiced Yogurt
- 1 cup (240ml) yogurt
- 1/2 teaspoon (2.5ml) cumin powder
- 1 lemon, zest (reserve juice to finish cauliflower)
- Salt, to season
Cauliflower
- 1 head cauliflower, cut into florets
- 3 tablespoons (45ml) vegetable oil
- 2 teaspoon (10ml) Kashmiri chilli powder
- 1/2 teaspoon (2.5ml) turmeric
- 1/2 teaspoon (2.5ml) garam masala
- Salt and black pepper, to season
Assemble
- 1/2 cup (120ml) vegetable oil
- 2 teaspoons (10ml) cumin seeds
- 4-inch (10c m) knob ginger, finely chopped
- 8 fresh red chillies, finely chopped
- 8 dried arbol chillies, broken up by hand into small pieces
- 40 curry leaves, fresh
- 2 teaspoons (10ml) Kashmiri chilli
- 2 teaspoons (10ml) tandoori masal powder
- 1/2 cup (120ml) plain yogurt
- Salt, to season
- 1 lemon, juice reserved from Spiced Yogurt
Directions
Spiced Yogurt
- In a small bowl, mix yogurt, cumin, and lemon zest.
- Season with salt and set aside
Cauliflower
- Preheat the oven to 400° F (205° C)
- Place the cauliflower in a large bowl. Toss with vegetable oil, Kashmiri chilli powder, turmeric, and garam masala. Season with salt and pepper.
- Place on a baking sheet with parchment paper. Add to oven and bake for 20 to 22 minutes, rotating occasionally.
Assemble
- In a wok, heat the vegetable oil.
- Add the cumin seeds, ginger, garlic, fresh chillies, dried chillies, and curry leaves. Heat over medium heat until fragrant, around two minutes.
- Add the Kashmiri chilli powder and tandoori masala. Cook for one minute, then add the yogurt and stir.
- Reduce heat to low and cook for two minutes until yogurt splits. Remove cauliflower from the oven and toss it directly into the warm sauce.
- Squeeze lemon juice over the cauliflower. Plate and serve with Spiced Yogurt on the side. Enjoy!
