Gobi masalla with toasted peanuts and spinach Recipe

Roasted cauliflower spiced with cumin, coriander, peanuts and wilted spinach.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(11 votes) 4.4/5

Les ingrédients

Pour people
  • Cauliflower : 1 whole
  • Fine salt : 6 pinch(es)
  • Unsalted butter : 50 g
  • Ground cumin : 10 g
  • Ground coriander : 10 g
  • Dried red chilli(s) : 1 whole
  • Curry leaf(-ves) : 5 whole
  • Baby spinach leave(s) : 50 g
  • Peanut(s) : 30 g
  • Peanut oil : 50 ml


  • ETAPE 1

    Pre-heat the oven to 200'C.

  • ETAPE 2

    Chop the peanuts, break the cauliflower into florets. Wash the spinach leaves and drain in a colander.

  • ETAPE 3

    Heat a frying pan until hot and add the peanut oil. Start stir-frying the cauliflower with the salt. When the cauliflower is golden brown, add the spices and nuts and stir to make sure the cauliflower is evenly coated with the spice mix.

  • ETAPE 4

    Place the mixture in a baking tray and cook in the oven for 15 minutes until they the cauliflower is soft.

  • ETAPE 5

    Remove from the oven and mix through the spinach leaves. The heat of the cauliflower will wilt the spinach.

  • ETAPE 6

    Serve immediately.

Chef's tip

«Try replacing the peanuts with poppy seeds and add a some grated lemon zest just before serving.»

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