Gobi Badam Curry
I found this recipe from Mallika Badrinath’s cookbook. She is one of my favorite chefs since my college days. Instead of using normal cow’s milk, I substituted it with Almond milk. My family fell in love with this curry! Hope you enjoy it as well.
Desika Products:
Peanut Oil
RECIPE FOR GOBI BADAM CURRY:
Ingredients:
Cauliflower florets - 4-5 cups
Capsicum - 2
Onions - 2
Almonds - 15
Almond milk - 1 cup
Red Chillies - 8-10
Ginger - 1/2 inch
Saffron - 1-2 strands
Jeera - 1/2 tsp
Mustard Seeds - 1/2 tsp
Peanut Oil - 2 tblsp
Salt - as needed
Instructions:
Soak almonds in the water for 1/2 hour and peel the skin.
Soak red chilies, ginger, and saffron in almond milk.
Steamcook the cauliflower florets for 5-10 minutes and keep it aside.
Cut the onions into thin slices.
In a kadai, heat up oil and add mustard seeds. Allow it to splutter.
Add jeera and saute.
Add sliced onions and saute until transculent.
Next, add capsicum and saute for 2-3 minutes.
Add the steamed cauliflower and mix. Keep in low flame.
In a mixie jar, add peeled almonds and all soaked ingredients from step 2 and grind into fine paste.
Add this paste to kadai and mix thoroughly. Allow it to simmer on low flame for 5 minutes or until raw smell goes away. Add salt during this.
This pairs well with jeera rice and rotis. Garnish with chopped cilantro and serve.
Tips and Tricks:
To thoroughly wash cauliflower, soak the head in a bowl of warm water for 10-20 mins.