"Aloo ghobi is a classic cauliflower and potato curry. This is our version," says D'Sylva. "The tangy, cooling flavour paired with the fried cauliflower is addictive."
- For deep-frying: vegetable oil
- 1 cauliflower (about 1kg), broken into florets
- 280 gm Indian-style yoghurt (see note) (1 cup)
- 1 cup mint (loosely packed)
- 1 green banana chilli, thinly sliced
- ½ tsp garam masala
- ¼ tsp dried mango powder (see note)
- ¼ tsp ground fenugreek
- 1Heat oil in a large saucepan to 180C. Deep-fry cauliflower in batches until tender and dark golden (3-4 minutes). Drain on absorbent paper.
- 2Combine remaining ingredients in a bowl, season to taste with sea salt flakes, then add cauliflower and toss to combine well. Serve warm.
Note Indian-style yoghurt is slightly sweeter than regular yoghurt and is available from Indian grocers; or substitute plain yoghurt. Dried mango powder is available from Indian grocers.
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