"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."
Want more cauliflower recipes?
Tonka's warm cauliflower salad with yoghurt, mint and green chilli
The Melbourne restaurant's take on aloo ghobi.
- 15 mins preparation
- 10 mins cooking
- Serves 4
Print
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
- 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.
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.
.jpg?width=170&height=105&mode=crop&scale=both&anchor=middlecenter&quality=85)
.jpeg?width=170&height=105&mode=crop&scale=both&anchor=middlecenter&quality=85)
