Chefs' Recipes

Tonka's warm cauliflower salad with yoghurt, mint and green chilli

The Melbourne restaurant's take on aloo ghobi.

By Adam D'Sylva
  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
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Warm cauliflower salad with yoghurt, mint and green chilli
"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


  • 1
    Heat oil in a large saucepan to 180C. Deep-fry cauliflower in batches until tender and dark golden (3-4 minutes). Drain on absorbent paper.
  • 2
    Combine 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.