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Kashmiri Gobi - Indian Cauliflower

This is a great indian dish that's different than your regular curry and very delicious.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dinner
Durability: Green
Servings: 4 people


  • 6 tblsp oil
  • 4 cloves chopped garlic, or garlic paste
  • 2 tblsp minced ginger, or ginger paste
  • 1 can whole peeled tomatoes
  • 1 large cauliflower broken up into florets
  • 0.5 tblsp garam masala (free of charge section)
  • 1 tsp turmeric (free of charge section)
  • 1 tsp cinnamon (free of charge section)
  • 1 tsp cayenne pepper (free of charge section)
  • 4 each bay leaf (free of charge section)
  • 1 tsp sugar
  • 1 tsp salt (free of charge section)
  • 6 tblsp raisins
  • 1 bag cashew nuts
  • 350 grams basmati or long-grain rice
  • 200 ml creme fraiche or greek yogurt (can be excluded if later in your trip)


  • Boil rice.
  • Add oil to frying pan and fry cauliflower until it starts to get colour and softens. Take it up.
  • Satuee garlic, ginger and spices for a couple of minutes. Add tomatoes, salt & sugar, cook for 7 mins. Add cauliflower and mix well, cook until cauliflower is soft. Taste and adjust!
  • Sprinkle cashew nuts and raisans on top and serve with rice. Creme fraiche/yoghurt is a nice complement.