Cauliflower Pasanda

Category: Vegetable and fruit dishes

Kitchen: indian

Ingredients
Cauliflower	1 head of cabbage (620g)
Fresh ginger	piece 2-3 cm
Turmeric	0.5 tsp
Bulb onions	2 pcs.
Garlic	2 cloves
Chili flakes	1 pinch
Ground cumin	1/3 tsp
Garam masala	1 tsp
Natural yoghurt	110 g
Cream (10% fat)	230 ml
Dry mango powder	1 tsp
Raisins	1 handful
Almonds for sprinkling
Vegetable oil for frying

Cooking method

Pasanda - a popular dish in India and Pakistan. In Urdu, “pasanda” means “the chosen one” and suggests that the dish should be prepared with the very best ingredients. It is usually a mild lamb curry pre-marinated in yogurt or sauce.
Nowadays, in the north of India, pasanda is prepared not only from meat, but also from vegetables.
Disassemble the head of cabbage into inflorescences, sprinkle with vegetable oil, mix and bake until half cooked. I did it in the microwave in the microwave + grill mode - three times for 3 minutes with stirring.
Cut onion into cubes, garlic and ginger into thin strips. Put everything in a frying pan with a little vegetable oil, add chili, cumin, turmeric, garam masala and fry on low heat for 5-7 minutes, stirring occasionally. Then, without reducing the heat, carefully add the cream and mix thoroughly. Grind the yogurt until smooth, stir in a couple of other spoons of the hot creamy mixture, then pour everything into the pan. Next, stirring vigorously, add the mango powder. Let the sauce simmer.
Put prepared cabbage in a pan with sauce, salt. Simmer everything until the cabbage is ready - determine the degree of its readiness to your taste.
Add the washed raisins at the last moment and heat the whole thing lightly.
Serve hot with white rice, sprinkled with almond petals.
Cold cabbage will also be very tasty. It goes well with parsley or cilantro.

The dish is designed for

4-6 servings

Note

Raisins are not a fundamental thing. It can be replaced with mild prunes. But you should not completely ignore it, it gives a contrasting accent to a spicy dish.

I found the idea to cook cauliflower pasanda on Olga Baklanova's blog. But she did it, as usual, in her own way. The original recipe suggests using 300 ml of yogurt and 300 ml of cream, 33% fat.

I wrote about dry mango powder here.