Stewed cauliflower in a coconut-cashew sauce (Dum gobhi) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 478) by Raghavan Iyer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fragrant ginger shrimp with shallots and curry leaves (Cohin jhinga)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on November 04, 2020

    Notes say: meh - took way less time to cook, gritty and unexciting flavors.

  • PinchOfSalt on November 11, 2016

    Spicy hot, but not too hot - deeply flavored and creamy. Delicious! Prep time is minimal, but the time you will spend at the stove just to make the sauce pushes the cooking time to about an hour. Be sure you have a SMALL food processor or other blending device for making the spice paste - if it is too large the relatively modest amount of paste may adhere to the walls of the container instead of being ground by its blades.

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