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Posts Tagged ‘Shahi Gobi Saalan’

A rich and delicoius curry recipe by Asma Khan.

Wine Suggestion: We think this dish goes really well with a good Pinot Gris, like the Neudorf Moutere we were tempted to open. Dry, but full of fruit, and dusty, warm spices.

Shahi gobi saalan – serves 6

  • 7 tbsp vegetable oil
  • 1 large bay leaf
  • 2.5cm piece of cassia bark
  • 2 green cardamom pods
  • 1 clove
  • 5 onions, thinly sliced
  • 2 tbsp garlic paste
  • 2 tbsp ginger paste
  • 2 tsp ground coriander,
  • 1 tsp chilli powder
  • 2 tsp salt
  • ½ tsp sugar
  • 250ml water
  • 750g cauliflower florets, cut into 5 cm pieces
  • 1-2 x 400ml tins coconut milk
  • 6 tbsp ground almonds
  • a handful of toasted flaked almonds to garnish

Heat the oil in a large heavy saucepan over a medium-high heat. Add the bay leaf, cassia bark, cardamom pods and clove. As soon as the clove starts to puff up, add the onions and cook, stirring, until starting to caramelise.

Add the garlic and ginger and cook for 1 minute, then add the coriander and chilli powder and cook, stirring, for another minute to cook out the spices. Add a splash of water if it starts to stick. Add the salt and sugar, then pour in the water. Bring to the boil, then reduce to a slow boil, then cover and simmer until the oil comes to the side of the pan.

Add the cauliflower and stir to coat in the onion mixture. Bring to the boil, then reduce the heat slightly, cover and cook for about 5 minutes or until the cauliflower is just cooked. Taste and add more salt or sugar to taste.

Add 1.5 tins of coconut milk and the ground almonds and cook, uncovered, for a few minutes. You want a thick and creamy gravy so only add the rest of the coconut milk if needed. Sprinkle the flaked almonds over to serve.

(Original recipe from Ammu by Asma Khan, Ebury Press, 2022.)

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