November 12, 2006
Since my rant about Indian food not being 100% spicy, I have been on a personal mission to unearth the more subtle dishes from the country. Malai gobi is a truly subtle dish that even beginner cooks can make standing on their heads!
The trick is to use fresh cauliflower for its full flavour. This dish is great eaten Indian style or as a veggie side dish to roast meats.
This recipe serves 2-4 depending on what you’re having with it:
1 whole cauliflower, cut into bite sized florets
Half a cup milk
Half a cup yoghurt
4 green chillies, slit down the middle
Half tsp sugar
4 green cardamoms
2 bay leaves
1 tbsp sunflower oil
Salt to taste
Mix the milk and yoghurt together.
Heat the oil and when hot, chuck in the whole spices – cloves, cardamoms. cinammon and bay leaves. When they start going brown, add the sugar and let it caramelize into a lovely red colour.
Take the pan off the flame for a minute and mix in the milky yoghurt. Lower the flame to a low to medium and put the pan back on. Don’t worry if the milk spilts – it will make no difference to the taste.
Stirring the mixture well, add in the cauliflower. Cover the pan until the florets are soft. This should take 5 – 10 minutes.
Take the lid off and add the green chillies. Turn the flame up and keep cooking until the water in the pan dries up and the cauliflower is cooked. Add salt to taste.