Vegan Malai Gobhi (Cauliflower Curry) – A Creamy Delight for Your Taste Buds
Cauliflower, or “Gobi” as it is popularly known in Indian cuisine, is a beloved vegetable that pairs wonderfully with a variety of flavors. This Vegan Malai Gobhi recipe brings out the mild sweetness and subtle earthiness of cauliflower, cooked in a rich, creamy sauce made from cashew nuts, coconut milk, and aromatic spices. A perfect vegan curry for those seeking a delightful and wholesome meal, Vegan Malai Gobhi is an ideal accompaniment to soft, warm phulkas, or fluffy rice pilafs. Whether you’re hosting a dinner party or preparing a quick meal for yourself, this dish is sure to impress.
In this dish, the cashew paste adds a luxurious creaminess to the curry, while the blend of spices—garam masala, black pepper, and cardamom—introduces a flavorful depth. Kasuri methi (dried fenugreek leaves) adds a hint of bitterness, which contrasts beautifully with the sweetness of coconut milk. Ready in just 30 minutes, this Vegan Malai Gobhi recipe is not only easy to make but also perfect for a weeknight dinner.
Vegan Malai Gobhi Recipe – An Indian Comfort Food
Ingredients:
| Ingredient | Quantity | Notes |
|---|---|---|
| Cauliflower (Gobi) | 2 cups | Cut into florets |
| Cashew nuts | 1/4 cup | Ground to a fine paste |
| Coconut milk | 1/4 cup | Full-fat for creaminess |
| Onion | 1 | Roughly chopped |
| Garlic | 2 cloves | Minced |
| Ginger | 1 inch | Grated |
| Green Chilli | 1 | Sliced, for garnish |
| Cloves (Laung) | 2 | Whole |
| Bay leaf (Tej Patta) | 1 | Whole |
| Garam masala powder | 1/2 tsp | For aromatic warmth |
| Black pepper powder | 1/2 tsp | Adds spice and heat |
| Cardamom powder (Elaichi) | A pinch | Adds a hint of sweetness |
| Kasuri methi (Dried Fenugreek Leaves) | 2 tsp | Slightly crushed |
| Oil | 2 tsp | For sautéing |
| Salt | To taste | For seasoning |
Nutritional Information (Per Serving):
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | ~150 | 7% |
| Protein | 3g | 6% |
| Carbohydrates | 13g | 4% |
| Fat | 11g | 17% |
| Fiber | 3g | 12% |
| Sodium | 300mg | 13% |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Instructions:
-
Prepare the Cauliflower:
- Begin by cleaning the cauliflower and cutting it into small florets. Soak the florets in warm water with a pinch of salt to de-worm them. After 5-10 minutes, drain the water and set aside.
-
Prepare the Cashew Paste:
- In a blender or food processor, grind the cashew nuts with a little water to form a smooth paste. Set this paste aside for later use.
-
Cook the Aromatics:
- Heat 2 teaspoons of oil in a heavy-bottomed pan over medium heat. Add the whole cloves and bay leaf to the oil and allow them to infuse the oil with their fragrance for about 30 seconds.
- While the spices are infusing, make a paste of the onion, garlic, ginger, and green chili in a blender. Once the oil is fragrant, add this paste to the pan. Cook, stirring occasionally, until the raw smell of the onion disappears and the mixture becomes golden.
-
Sauté the Cauliflower:
- Add the cauliflower florets to the pan and sauté them for 1-2 minutes, allowing the cauliflower to absorb the flavors from the spices.
-
Cook the Cauliflower:
- Sprinkle the garam masala powder, black pepper powder, and cardamom powder over the cauliflower. Add 1 cup of water to the pan and mix well. Cover the pan with a lid and let the cauliflower cook for about 8-10 minutes, or until it becomes tender but still holds its shape.
-
Add the Cashew Paste:
- Stir in the cashew paste and season with salt. Let the curry simmer for 2 minutes to allow the flavors to meld.
-
Add the Coconut Milk:
- Pour in the coconut milk and adjust the consistency by adding a bit more water if needed. Stir well, and let the curry simmer on low heat for another 5 minutes, allowing it to thicken and develop a rich, creamy texture.
-
Finish the Dish:
- Once the curry has thickened to your liking, crush the kasuri methi (dried fenugreek leaves) lightly between your palms and sprinkle it over the curry for added flavor. Garnish with the sliced green chilies.
-
Serve:
- Serve the Vegan Malai Gobhi hot, accompanied by phulkas, steamed rice, or your favorite pilaf for a wholesome and delicious meal.
Tips for Perfect Vegan Malai Gobhi:
- Flavor Variations: You can adjust the spice levels to your preference. For a milder flavor, reduce the amount of green chili and black pepper. To make it spicier, increase the green chili or add a dash of chili powder.
- Cashew Paste Consistency: Ensure the cashew paste is smooth to create the desired creamy texture in the curry. Adding too much water can dilute the flavor, so add it gradually.
- Coconut Milk: Full-fat coconut milk works best in this recipe to achieve the richness and creaminess characteristic of “malai” (cream).
- Alternative Greens: If you prefer a slightly different flavor, you can garnish with fresh cilantro or mint leaves instead of green chilies.
- Make It Ahead: This curry can be made ahead and stored in the refrigerator for up to 2-3 days. Reheat gently before serving.
Why You’ll Love Vegan Malai Gobhi:
This Vegan Malai Gobhi recipe is a comforting dish that combines the goodness of cauliflower with the richness of cashew and coconut milk. The slight bitterness from kasuri methi and the warmth from garam masala create a balanced, flavorful dish that’s both satisfying and light. Whether you’re following a vegan diet or simply looking for a healthy, delicious curry, this dish is sure to be a hit at your next meal.
Serving Suggestions:
- Phulkas: Soft and light, these Indian flatbreads are perfect for scooping up the creamy curry.
- Tomato Onion Cucumber Raita: A refreshing yogurt-based side dish that pairs beautifully with the spiced curry.
- Steamed Rice or Pulao: For a complete meal, serve this curry with simple steamed rice or a fragrant rice pilaf.
Enjoy this Vegan Malai Gobhi recipe for a cozy, flavorful, and healthy addition to your North Indian lunch or dinner rotation.
