Cauliflower, besan and paneer – modern style

IMG_2710In an attempt to push myself and see how I could make Indian food look more modern, I took inspiration from a dish presented in the recipe book of 11 Madison Park. A friend of mine, who is a fabulous cook, had attempted something similar and so I too decided to give it a shot.

The recipe inspiration came from a simple cauliflower curry made with curry powder, pithla which is a thick gravy made from gram flour and yoghurt and a dry paneer preparation.

I first heated some oil and fried the cashews and raisins. In the same oil I added curry powder, salt and brown sugar and garlic slices. I cut the cauliflower into thick slices and first seared them on both sides to get a nice brown colour and then put the pan into the oven at a medium temperature and roasted them for about 10-12 minutes.

After removing the cauliflower I used the same oil to pan fry the paneer cubes with a dash of curry powder and curry leaves. Therefore ensuring the flavours carried through every element on the final dish.

Deciding to serve both with a white sauce, I decided to modify a classic roux and replaced the flour with gram flour, added a dash of curry powder again and a nice big green chilli to get some heat. Then added milk and a little yoghurt to make the sauce.

To the remaining cauliflower florets, I added some chopped carrots and boiled them. After straining I added black salt instead of regular salt, to get added flavour.

It then took me a good 10 minutes to plate everything! But I must say it tasted really nice. And with some improvements in the next attempt, this is a delicious way to eat vegetables. And my respect for the cauliflower has gone up after this!