Chef Tommy Miah shares this delicious cauliflower recipe with us – this Indian preparation gives the everyday veggie a sexy makeover! Tommy Miah established himself in Edinburgh and founded the award-winning Raj Restaurant. In 1991, he founded the International Indian Chef of the Year Competition, to promote innovation and quality in Indian cooking, which attracted 5000 entrants from around the world yearly. The competition also consisted of an event to raise funds for the Sreepur Village Orphanage in Bangladesh.
He says, “This is a rich curry, full of flavour. I like to break the stereotype that vegan food is ‘just vegetables’ while still showcasing traditional Indian flavours and spices in my cooking. At my restaurant, The Raj in Edinburgh, we are always happy to customize dishes for vegetarians and vegans.”
This delectable cauliflower recipe is sure to please your tastebuds!
Cauli Balti Recipe
1 Bay leaf
2 Cardamoms, ground
3 Large onion, finely chopped
1tsp Garlic clove, finely chopped
1 Small tin of peeled tomatoes
½ tsp turmeric
2 tsp coriander, ground
½ tsp cumin, ground
2 green chilis, chopped length ways
Salt, to taste
2 tbsp fresh coriander, finely chopped
- Heat oil in a heavy saucepan until very hot and fry bay leaf, cloves, and cardamoms for 1-2 minutes. Add onions and fry until lightly browned, stirring briskly.
- Add ginger and garlic to produce a rich, brown mixture, adding a little water to produce a smooth consistency.
- Add tomatoes to mixture and cook until oil separates. Add turmeric, ground coriander, chilis, and cumin. Fry for 2 minutes.
- Add cauliflower to the saucepan and salt to taste. Add water to cover the cauliflower. Cover pan and simmer for 20-30 minutes (or until cauliflower is soft). You should aim to have a sauce with a rich consistency.
- Serve and garnish with coriander.