Almond Butter Cauliflower Makhani
Ingredients
- cauliflower: 1 large cut in bite sized pieces
- tomatoes: 3 cut in quarters
- ginger: 1 t grated
- kashmiri chilli powder: 2 t
- turmeric powder: 1 t
- garam masala: 2 t
- dried fenugreek leaves: 1 t
- water: 1 1/2 c
- oat milk: 1/2 c
- olive oil: 1 t
- vegan butter: 1 t
- almond butter: 1 t
- salt to season
- whole spices:
- cumin seeds: 1 t
- coriander seeds: 2 t
- fennel seeds: 1 t
- cinnamon stick: 2, 1 inch pieces
- bay leaves: 2
- green cardamom: 2
- black cardamom : 1
- dried red chilli: 2
Preparation
Heat olive oil in a pan and add all the listed whole spices, ginger and tomatoes
Stir to cook and when tomatoes begin to soften add water
Put a lid on and cook on low heat for 5-7 minutes
Let the mixture cool then blend into a sauce with a hand held blender
Pass the sauce through a sieve and keep aside
Heat vegan butter in a deep pan
Add chilli powder, turmeric and cauliflower florets
Cook stirring for 5 minutes
Add the prepared sauce, garam masala, oat milk and almond butter
Put a lid on and cook till cauliflower is done
Season and mix in dried fenugreek leaves
