cauli makhani

cauliflower in a creamy, spiced tomato-makhani sauce.

INGREDIENTS

• ½ cauli cut into bite-sized cauliflower florets

• 2 teaspoons extra virgin olive oil

• 1.5 teaspoons cumin

• 1 teaspoon coriander

• 3.5 tablespoons unsalted butter, divided

• 1 shallot, minced

• 2 garlic cloves, minced

• 1.5 teaspoons minced ginger

• 1.5 teaspoons garam masala

• 1 teaspoon chile powder

• 1 teaspoon smoked paprika

• 80g can tomato paste

• ⅔ cup heavy cream or plain yogurt

• Salt and pepper to taste

STEPS

1. Place cauliflower in a mixing bowl and drizzle with oil. Add 1 teaspoon cumin, ½ teaspoon coriander, a sprinkle of salt and some cracked black pepper; toss until well coated.

2. Place a large skillet over medium-high heat and add 1.5 tablespoons butter. Add cauliflower and sear on all sides, about 3-4 minutes. Transfer to a plate with a slotted spoon.

3. Add the remaining butter to the skillet. Add shallot, garlic and ginger and saute 3-4 minutes. Add the remaining spices and saute another 3-4 minutes.

4. Stir in the tomato puree and lightly season with salt and pepper. Lower heat to medium-low and simmer for 5 minutes.

5. Return the cauliflower to the skillet, season, and simmer about 10 minutes, until softened.

6. Stir in the cream or yogurt and simmer 2-3 minutes more, until the sauce is thick and creamy and the cauliflower is tender but not mushy. Adjust seasonings.

7. Top with chopped cilantro and serve over cilantro-basmati rice with grilled pita.