Kashmiri Gobi

Spiced to perfection, Kashmiri Gobi is a wonderful curry!

Serves: 4-5

Prep Time: 10 min

Cooking Time: 20 min

Total:  30 min

Ingredients

1 large onion
4 cloves garlic
2 inch piece ginger root, peeled
1 1/2 cups diced tomatoes
4-6 tbsp. oil
1 large cauliflower, separated into florets
1 1/2 cups green peas
1 tsp. ground tumeric
1 tsp. cayenne pepper
1 tsp., ground cinnamon
1/2 tsp. ground clove
1 tsp. ground cardamom
4 bay leaves
1 tsp. sugar
1 tsp. salt
1/4 cup unsalted cashews, toasted
1/4 cup raisins

Directions

1. In a food processor add onion, garlic and ginger. Pulse to combine.
2. In a large pot, heat oil over medium and add cauliflower. Saute, stirring occasionally and covered with a lid, until the florets begin to brown and soften. Remove cauliflower from pot and set aside.
3. Add onion mixture and spices to the pot and saute until it becomes fragrant.
4. Add tomatoes and return cauliflower to the pot, gently turning until well coated and heated throughout.
5. Garnish with cashews and raisins. Serve with a side of rice or naan, and with chutney or raita.

Adapted from Caldicott's World Food Cafe: Global Vegetarian Cooking (1999).