Vegan Malai Gobhi Recipe
It is creamy and mildly spiced making it a great accompaniment with parathas or pulao's. If you don't prefer dairy products, then you can give this recipe a try.
Gobhi or cauliflower are everyone's favourites. Vegan Malai Gobhi Recipe, is an easy to make curry which gets done in no time. It is creamy and mildly spiced making it a great accompaniment with parathas or pulao's. The cashew paste renders a rich and delectable flavour to the curry.
If you like this recipe, you can also try other Cauliflower Recipes which you can make for your everyday meals:
- 2 cups Cauliflower (gobi) , cut into florets
- 1/4 cup Cashew nuts , ground to a fine paste
- 1/4 cup Coconut milk
- 1 Onion , roughly chopped
- 2 cloves Garlic
- 1 inch Ginger
- 1 Green Chilli
- 2 Cloves (Laung)
- 1 Bay leaf (tej patta)
- 1/2 teaspoon Garam masala powder
- 1/2 teaspoon Black pepper powder
- Cardamom Powder (Elaichi) , a pinch
- 2 teaspoons Kasuri Methi (Dried Fenugreek Leaves)
- 1 Green Chilli , sliced for garnish
- 2 teaspoons Oil
- Salt , to taste
How to make Vegan Malai Gobhi Recipe
To begin making Vegan Malai Gobhi Recipe, clean and cut the cauliflower into small florets. Soak it in warm water with little salt to de-worm and keep aside.
Make a fine paste of cashew with little water using a mixer grinder and keep aside.
Heat oil in a heavy bottomed pan, add cloves, bay leaf and let the oil become fragrant.
Make a fine paste of onion, ginger, garlic and green chilli using a blender and add it to the pan. Let it cook until the raw smell goes away.
Drain the cauliflower florets from the warm water and add it to the pan. Saute for a minute.
Add the garam masala, cardamom and pepper powder, 1 cup water and let the cauliflower florets cook to 3/4 the with the lid closed. This will take about 8 to 10 minutes.
Add the cashew paste, season with salt and simmer for 2 minutes.
Add the coconut milk and adjust the consistency by adding little water and let it simmer for 5 minutes and switch off the heat.
Slightly crush the kasuri methi between your palms and add it to the malai gobhi along with the green chillies as a garnish.