Indian - Gobi Mussallam (Cauliflower Curry)

[Guest guest]

Gobi Mussallam (Cauliflower Curry)

 

Mild/medium

serves 4

Preparation time: 10 min. Cooking time: 1 hour (on high) or 2 1/2 hours (on low)

Ingredients:

1 tbsp Vegetable oil

120g Onion, grated

120g Onion, diced

500g Cauliflower florets (medium size)

1 tbsp Tikka Masala Paste

2 tbsp Korma Paste

50g Canned chopped tomatoes

300ml Water or vegetable stock

100ml Single cream

1 tsp Fresh coriander leaves, chopped

Method:

1 Heat the oil in a pan and saut & #233; the grated onion until light golden

brown.

2 Add the Tikka Masala and Korma Pastes and stir-fry for a few minutes.

Add the diced onion and saut & #233; for a further 3 - 4 minutes until light

golden brown.

3 Add the tomatoes, cauliflower florets and water and mix well.

4 Transfer to your Slow Cooker and cook on High for 1 hour or on

Low for 2 - 21/2 hours.

5 Stir in the cream and garnish with fresh chopped coriander leaves.

 

Meena Pathak - Flavours of India - Delicious Slow Cook Recipes

 

And this ends the very few vegetarian recipes out of the few recipes of that

rip-off book! I've edited all the references to a particular brand of pastes and

a particular brand of slow cooker which mar the book.

 

 

Tikka Masala 1

* 1 teaspoon red pepper flakes

* 1 teaspoon cumin seeds

* 1 teaspoon ground coriander seeds

* 1 teaspoon turmeric

* 1 teaspoon salt or to taste

* *Marinade: Add spices to 1/4 cup olive oil *

 

1. Place all ingredients in a blender, spice mill, or coffee grinder and

pulse to a fine powder.

2. Place in a glass jar with lid.

 

Korma Paste

------------

 

Ingredients

 

2 Cloves of Garlic

Thumb Size cube of Ginger

Half a tea spoon of Cayenne pepper

Half a tea spoon of Graam Massala

Half a tea spoon of Tomarto Puree

Half a tea spoon of Rock Salt

2 fresh Green Chillis

2 table spoons of dried CoCo nut

2 tea spoon fulls of cumin seeds

1 tea spoon of coriander seeds

Small bunch of fresh coriander

 

Instructions

1. Smash all the ingredients together in a Pestle and morter.

2. Sear all the ingredients in a dry frying pan.

3. Finished Korma Paste.