A vegetarian Indian dish in the spirit of Araku cooking — Araku Malai Gobi brings a malai touch with a classic bonda finish. About 36 minutes from fridge to table.
Prep 11 min Cook 25 min Serves 4 Medium
Ingredients
🧀Heavy Cream1/3 cup
🧅Onion1, finely chopped
🌶️Cumin Seeds1 tsp
🥬Cauliflower1 small, florets
🫙Cashews10, soaked
Optional extras
🌶️Green Chili1-2, slit
🌿Curry Leaves1 sprig
🍋Lemon1/2
Instructions
1
Heat oil or ghee in a heavy kadhai over medium heat.
2
Add cumin or mustard seeds and let them crackle.
3
Saute onion until golden, then stir in ginger-garlic paste.
4
Add tomatoes and powdered spices; cook until oil separates.
5
Add the main ingredient with a splash of water; cover and simmer.
6
Uncover, adjust salt and spice, and cook to the desired consistency.
7
Finish with garam masala and fresh cilantro.
Chef's tip
Keep the flame medium — rushing browns the base too fast.
