Warm cauliflower salad with yoghurt, mint and green chilli

Name: Warm cauliflower salad with yoghurt, mint and green chilli
Total time: 25 min
Yield: Serves 4
Ingredients: 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

Australian Gourmet Traveller recipe for warm cauliflower salad with yoghurt, mint and green chilli by Tonka recipe in Melbourne.

Aug 28, 2013 4:04am

Serves 4
15 mins preparation
10 mins cooking

"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."

Ingredients

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

Method

Main

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.

Notes

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.