dhania gobi

dhania gobi

dhania gobi

I’ve gone a bit curry mad lately. A recent rerun of Floyd’s Indiadidn’t help, and Gordon Ramsay’s latest seriesisn’t going to quash it either. So tonight I really fancied yet another home-brewed curry.

A quick aside: I can’t find a gospel on how Indian food should be named. Sometimes it’s named by method (balti), sometimes by ingredient (dhansak = double onion). I don’t know what the formula is. So I’ve decided to make my own rules too, smashing the Indian terms for coriander and cauliflower together, to reach dhania gobi. I could’ve gone with vegetable masala, or courgette bargar, or carrot jeera. So pardon me for slapping almost any old name on it, but I like the exotic sound. (If anybody knows the real ‘rules’, let me know).

I had courgette, cauliflower and carrot on hand, so they were a lock. Then it was a case of picking and choosing my spices. Coriander ended up going in twice and was the main flavour, so it packed quite a citrussy punch. A little yoghurt at the end helped both thicken and sour the dish, and was pretty pleased with the result. This won’t be the last curry I cook this season, I’m sure!

Dhania gobi:

1 tablespoon coriander seeds, cracked

1 teaspoon cumin seeds, cracked

2 inch cassia bark

1 onion, sliced

1 tablespoon garlic and ginger paste

½ teaspoon turmeric

½ teaspoon garam masala

1 teaspoon tomato puree

2 carrots, diced

2 courgettes, diced

½ head cauliflower, diced

1 litre vegetable stock

2 tablespoons plain yoghurt

1 tablespoon ground almonds

Chopped coriander leaves

  1. Fry the coriander seeds, cumin and cassia in a little oil for a minute. Add the onion and soften.
  2. Add the paste, turmeric, garam masala, puree and a pinch of salt and stir for another minute. Add the vegetables and coat well with the onion masala.
  3. Add the stock and bring to the boil. Turn down to a simmer and continue to cook for 15 minutes or until the veg is tender.
  4. Take off the heat and stir in the yoghurt and almonds. Serve topped with coriander leaves.

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