Its raining here in Christchurch since morning.. But wait its raining Mangoes back in India.. I can never get bored of eating mangoes as it is.. But to make our daily food interesting I came with this Roasted Cauliflower in Mango Curry, inspired from Mughlai Gobhi (Cauliflower cooked in rich and aromatic spices).
Tired of sweet versions of Mangoes; cakes, ice creams and what not.. Try this savoury version of Mangoes and I bet you and your family will surely enjoy it..
A perfect centre table attraction..
We had a long weekend this week. By now you all might be knowing I spend a lazy weekend. But then if I want to try something new, I don’t know from where the excitement gets into me to kick start the day right from the minute I wake up. I usually end up trying new things on weekends and by that I get a helping hand. From chopping to taste test to photo shoot, HE acts as the best critic.. 😉
Few days back, I read a quote on Facebook which stated that, “Maturity is when you start eating Bitter Gourd or any other vegetable without throwing tantrums” Lol.. I know from personal experience that it truly holds meaning..
My mother used to face a tough time feeding me. You would laugh if I say till my Grade 5 my mother used to literally feed me so that I start including vegetables in my diet but no use. Its only after my marriage or to say only after I started cooking that I have started including veggies and moreover I am liking it.. 🙂
It was then and now, now I have started imagining the taste and look of the dish. And today’s recipe is the result of one such experiment. And I must say, I myself am totally impressed with the outcome. Can’t believe its actually made my me. The colour, the flavour, the crunch and most importantly the look of the dish.. aaahaa.. one show stopper..
The crispy crunch of the cauliflower florets combined with the nutty, rich and aromatic gravy cooked to perfection is sure enough to enchant you with its flavours for hours together. A show stopper and a perfect party pleaser, sure enough to leave your guest’s mouth agape from the minute they set their eyes on this..
Here is what you will need to make these..
Serves: 2-3 persons
- 1 whole cauliflower head
- 1/4 tsp turmeric powder
- 3 onions, finely chopped
- 2 tomatoes, chopped
- 1 tsp butter
- 1 tsp oil
- 1 inch cinnamon stick
- 2 cardamom pods
- 2 cloves
- 1 bay leaf
- 1/2 tsp fennel seeds
- 1/2 tsp cumin seeds
- 2 green chillies, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 tsp finely chopped, ginger
- 1/2 tsp kasuri methi/dried fenugreek leaves (crushed between your plams)
- 10-12 cashews soaked in warm water
- 1 cup mango pulp
- 1/2 cup milk
- 1/4 cup cream (optional)
- 1 tsp salt or to taste
Bring a large pot of water to boil; with enough water so that the cauliflower head can be fully immersed into it.
Add in little salt and turmeric powder.
Place the cauliflower into the water, cover with the lid and let it cook for 5 mins. After 5 mins invert it upside down and again let it cook for another 5 mins.
Remove and immediately run it under cold tap water and keep aside.
For the Gravy:
- Heat up the butter and oil, in a non-stick wok. Add in the whole dry spices – cinnamon, cardamom, cloves and bay leaf. Saute for few seconds and add in the fennel seeds and cumin seeds. Let sizzle.
- Add in the onions, saute for 2-3 mins. Add in the chillies, garlic and ginger. Saute for another 2 mins.
- Add in the tomatoes. Let it cook. Add in the salt and the dried fenugreek leaves. Let this cook for another 7-8 mins.
- Switch off the flame and let this mixture cool completely.
- Once cooled, remove the bay leaf and peel off the skin of cardamom (use just the seeds inside it to blend) and then blend the remaining along with cashews and mango pulp adding milk little at a time, until you get the desired consistency – a smooth thick puree.
- Do a taste test and adjust the spice and salt.
Oil the baking dish if need be. Place the cauliflower head onto it. Pour this puree on top of the cauliflower to coat it completely. Some of it may fall on the side. Reserve 1 cup of the puree for serving it on the side later. Bake this at preheated oven of 200 degree celsius for 35-40 mins until the cauliflower is dry to touch and the gravy thickens flipping the cauliflower after 30 mins.
Heat up the reserved 1 cup of gravy. Add in the cream if you are using and bring it a boil stirring at occasional intervals.
Pour this gravy onto the serving plate. Place the cauliflower head on top of it. Garnish with coriander leaves and serve it along with any Indian flatbreads like roti/chapati/naan/phulkas just anything.
- If you do not wish to use the entire cauliflower head, just chop it into florets. Blanch cook it or fry it until crisp. Follow the procedure for gravy and add these florets into the gravy itself, no need to bake.
- You can also use other veggies like potato, paneer, capsicum in the same gravy.
- Coconut milk can also be used instead of plain milk for additional flavour.
- The reason why we run the cauliflower under cold water after blanching is to stop the cooking process. Cauliflower tends to cook on its own in the heat even after removing it from hot water so we run it under cold water to stop it from cooking further.
- While sauteing cardamom, always peel the skin slightly. This brings out more of the aroma and flavour into the dish.
- The addition of mango, milk and cream tends to reduce the spice level so adjust accordingly.
- I have used store bought mango pulp which already has some sweetness to it, so did not add any sugar. But, I recommend you to add approx. 1 tsp of sugar while grinding if you are using fresh mangoes depending upon the quality of mangoes being used.
- Using cream is optional. While blending, instead of water milk is used so you may or may not require the entire 1/2 cup of milk mentioned in the ingredient list. You may require little more than that also again depending upon the consistency of mango pulp.
This season enjoy mangoes in all forms!!!
By the way just wanted to share that my Easy Mango Ice-cream in chocolate cups garnished with chocolate leaves g ave birth to today’s recipe. Yes made this recipe just to whip up the leftover mango pulp lying in my refrigerator. Couldn’t have made anything better than this.
Enjoy your Mango Season.. 😉
Happy Mango Season