Creamy Cauliflower and Potato Supreme
For best results with this North Indian favourite (Gobi Alu Bhaji), use pure ghee as the frying medium. Serve this tantalisingly rich vegetable dish for special occasions. Serves 5 or 6 persons.
- 2 large baking potatoes peeled and cubed ghee or oil for deep frying
- 1 medium cauliflower cut into flowerets
- ¼ teaspoon coarsely ground black pepper
- ½ teaspoon ginger powder
- ½ teaspoon turmeric
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt
- 1 cup plain yogurt or sour cream
- 1 tablespoon chopped fresh coriander or parsley
Heat the ghee to 190°C/375°F. Fry the potatoes until golden brown (8 - 10 minutes). You might need to fry in 2 batches. Remove and drain the potatoes. Deep-fry the cauliflowers until they're cooked but slightly firm. Remove and drain them.
Combine all the spices, salt, yogurt or sour cream and fresh herbs in a large bowl.
Gently fold in all the vegetables while they are still warm, and serve immediately. If not serving immediately, keep the vegetables in a low-heat oven and fold in all the remaining ingredients just before serving.
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