Happy Saturday, my Insta friends. Sharing another version of makhani sauce that my family loves. Makhani is a buttery sauce that is creamy and flavored with fresh tomatoes (inspired by one of the Final’s Table episodes)🤗
~ 1 head of cauliflower, washed and cut into florets
~ 3 lbs of chopped fresh tomatoes (used a mixture of grape, Roma, and beefsteak tomatoes)
~ 4 tablespoons @miyokoscreamery butter
~ 1 tablespoon of each: grated ginger, minced garlic, coconut sugar
~ 1/4 cup cashews
~ 3 candlenuts (sub with macadamia) – optional
~ 4 Thai chili
~ 1 heaping tablespoon garam masala (added last)
~ 4 teaspoons curry powder, separated
~ 1/4 teaspoon turmeric powder
Spices ingredients (needs to be removed after cooking):
~ 2 cinnamon stick
~ 2 cardamom pods
~ 5-6 cloves
~ 1 tablespoon white peppercorn
Rub cauliflower florets with some curry powder & salt. Drizzle oil in a pan & pan fry cauliflower florets until golden brown, set aside.
In a heated pan with 1 teaspoon oil and 2 tablespoons butter, sauté ginger and garlic until soft. Then, add tomatoes, cashews, candlenuts (if using), chili and all spices.
Cook until tomatoes’ skin starts to break a little, turn off heat. When it’s cool enough to handle, spoon out all the spices. If you missed some peppercorns in there, don’t worry, but I would remove all others. Pour mixture into a blender and blend until smooth.
Using the same pan with low-medium heat, add the remaining butter, tomatoes mixture, turmeric powder, curry powder, sugar and bring to boil and cook for 2 minutes then simmer for 15minutes. Stir in garam masala and give it a quick stir. You can either simmer cauliflower in sauce or serve as dip☺️
Have a wonderful Saturday.
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