Blanch the cauliflower and broccoli florets. Make the gravy. Add the cauliflower, broccoli, peas and gravy to a pan. Simmer for a few minutes and done.
The creamy gravy is very rich and fatty with the full-fat coconut milk and cashews,(it is called Makahni-butter-y for a reason). You can make it lower fat by using a different non dairy milk and reducing the cashew flour.
The gravy also stores very well. Make a larger quantity, Blend and store in the refrigerator for a few days or freeze in individual serving containers Thaw, add to any blanched or roasted veggies, Tofu or blackened Tempeh, bring to a boil and serve. Another Restaurant style Indian curry to add to the collection, and another way to eat more Broccoli:)
More Cauliflower and other vegetable and bean Curries here.
Yes, I do need a new board and also probably should use a different container (overusing the kadhai and composition lately:))
We were hoping to finalize on the dining table in the house and fortunately the two Dining tables hubbs really liked were both rustic with antique or recycled woods. We Picked one up when it went on sale just last weekend.
and coming up next(Monday) on that table..
Guess what that deliciousness in the above picture is…??
If you missed the Chocolate round up yesterday, drop by for some Chocolate over dose here.
Cauliflower and Broccoli in Creamy gravy. Gobi Broccoli Makhani.
Allergy Information: Free of Dairy, egg, corn, soy, gluten, grain. Can be made nut-free
1/2 head of cauliflower
1.5-2 cups broccoli florets
1/2 Recipe Makhani Gravy(step by step recipe)
1/2 cup peas
salt to taste
Bring a large pot of water to a boil.
Add a teaspoon of salt. Chop the cauliflower and Broccoli into small/medium florets.
Add cauliflower to the pot and blanch for 3-4 minutes. Remove cauliflower and add broccoli and blanch for 5-6 minutes.
Prepare the gravy till the step where the onion, tomatoes, coconut milk and cashew mixture is blended into a smooth puree.
In a large pan, add the blended gravy, blanched cauliflower, broccoli and peas.
Mix well and cook on low heat for 10-15 minutes.
Taste and adjust salt and spice. Top with cilantro and serve with hot Naan flat bread or Quinoa or rice.
This curry is being shared at Ricki’s wellness weekend