A spicy vegan cauliflower curry in a spinach gravy, perfect to enjoy with a flaky Indian flat bread
Recipe Tags
Veg
Medium
Indian
Side Dishes
Ingredients Serving: 4
6 cups spinach leaves
1 green chilli/jalapeno
2 cups cauliflower/gobi florets
For the masala paste:
½ tsp oil
2 cloves
1 inch cinnamon
1 star anise
2 green cardamom pods
1 medium onion
1 green chilli
1 inch ginger
3 cloves garlic
8 to 10 almonds
For the spinach gravy:
1tsp coriander powder
½ tsp garam masala powder
2 tbsp oil
Salt to taste
Pinch sugar
For garnish:
Slivered almonds
Cream (optional and if not vegan)
Instructions
Blanch cauliflower florets in plenty of boiling water for 1 minute, remove and drain ( if you need a softer floret, boil for one more minute); keep aside.
In the same boiling water, blanch washed and cleaned spinach leaves with 1 green chilli for 1 minute, drain, shock with cold running water (to stop the cooking process and retain the fresh bright green color of the leaves), drain completely
Make a smooth puree in a blender and keep aside.
To make the masala paste:
In a saucepan or kadai, heat ½ tsp of oil and roast or fry cloves, cinnamon, star anise and cardamom pods on medium low heat for a few minutes until aromatic and fragrant.
Blend the roasted spices along with chopped onions, green chilies, almonds (whole and with skin), garlic and ginger to a fine paste.
To make the spinach gravy:
Heat the remaining oil in a deep saucepan and once hot, add 1 bay leaf and cumin seeds; fry on medium heat for a few seconds.
Stir in the blended onion-almond paste and coriander powder; sauté or fry on medium heat for 2 to 3 minutes until the oil separates.
Add the chopped tomatoes and fry again for a few seconds.
Tip in the spinach paste and add required amount of water along with garam masala powder, salt to taste and pinch of sugar; mix well and bring to a boil. Adjust seasoning.
Add the blanched cauliflower florets, give it a good stir and simmer on medium low heat for 5 to 7 minutes, stirring often.
Remove from heat and serve garnished with slivered almonds and a squeeze of lemon juice (optional); serve hot with any Indian flat bread.
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Blanch cauliflower florets in plenty of boiling water for 1 minute, remove and drain ( if you need a softer floret, boil for one more minute); keep aside.
In the same boiling water, blanch washed and cleaned spinach leaves with 1 green chilli for 1 minute, drain, shock with cold running water (to stop the cooking process and retain the fresh bright green color of the leaves), drain completely
Make a smooth puree in a blender and keep aside.
To make the masala paste:
In a saucepan or kadai, heat ½ tsp of oil and roast or fry cloves, cinnamon, star anise and cardamom pods on medium low heat for a few minutes until aromatic and fragrant.
Blend the roasted spices along with chopped onions, green chilies, almonds (whole and with skin), garlic and ginger to a fine paste.
To make the spinach gravy:
Heat the remaining oil in a deep saucepan and once hot, add 1 bay leaf and cumin seeds; fry on medium heat for a few seconds.
Stir in the blended onion-almond paste and coriander powder; sauté or fry on medium heat for 2 to 3 minutes until the oil separates.
Add the chopped tomatoes and fry again for a few seconds.
Tip in the spinach paste and add required amount of water along with garam masala powder, salt to taste and pinch of sugar; mix well and bring to a boil. Adjust seasoning.
Add the blanched cauliflower florets, give it a good stir and simmer on medium low heat for 5 to 7 minutes, stirring often.
Remove from heat and serve garnished with slivered almonds and a squeeze of lemon juice (optional); serve hot with any Indian flat bread.
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