Last Updated on December 14, 2020 by Chef Mireille
Blogging Marathon #24
Theme: Moderator’s Choice – Tamil Nadu Gravy
Indian food gravies usually use ground nuts as the thickening agent. Cashews are most commonly used and since I am not a cashew fan, I don’t usually make or eat these. However, since Srivalli gave me this category as the moderator’s choice I decided to dive into this category feet first, with some minor adjustments.
(click here for printable recipe)
1 head cauliflower, cut into florets
1 tablespoon ginger garlic paste
1 teaspoon green chilli sauce
1 teaspoon red chile powder (cayenne pepper)
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 cup yogurt
2 tomatoes, chopped
2 onions, chopped
1/2 cup water
1 teaspoon poppy seeds
1/3 cup almonds, blanched and peeled (traditional recipe would use cashews)
2 tablespoons oil
2 tablespoons cilantro, finely chopped, plus more for garnish
salt, to taste
Using a coffee/spice grinder, grind almonds and poppy seeds. Add 2 tablespoons water and mix to form a paste.
In a large pot, heat oil. Add onions and saute until softened. Add tomatoes, ginger garlic paste, salt, spices and yogurt. Mix well. Add cauliflower, mix and cook on medium heat for 5 minutes.
Add water and chili sauce. Cook for another 10 minutes.
Add nut paste to the cauliflower and mix well. Cook for another 3-4 minutes and adjust salt, if necessary.
Add cilantro. Stir to combine and cook for 1 minute.
Delicious and simple cauliflower dish. Spices are balanced with the mild sweetness of almonds!