Cauli Balti Recipe

The Raj is a restaurant in Edinburgh. At The Raj you can expect extra ordinary tastes and flavours usually found in the palaces and high-homes of India and Bangladesh. The skilled chefs bring the cultures that have come together in Bombay — the Goans, Bengalis, Gujerafis, Mughals and Portuguese — for you now to relish in Edinburgh. Today, The Raj’s menus reflect this ongoing exploration featuring the freshest seafood, chicken, and lamb, as well as plenty to please vegetarian palates. Their menus feature a wide variety of cooking techniques, from slow cooked curries to grills and kebabs as well as tandooris from the clay oven. Their wine list reflects a carefully considered selection of new and old world wines, specially chosen to complement their cuisine, with their sommelier on—hand to provide expert advice. If wine is not your thing, they have a wide range of Indian and artisan beers, whiskies and other exotic spirits, ensuring a perfect partnership for every guest’s palate.

Check out there website for more information www.raj-restaurant.co.uk/

 

Cauli Balti

Ingredients:

1 Cauliflower head

Vegetable oil
1 Bay leaves
3 Cloves
2 Cardamoms, ground
3 Large onions, finely chopped
1tsp Garlic clove, finely chopped
Small tin of peeled tomatoes
½ tsp turmeric
2 tsp coriander, ground
½ tsp cumin, ground
2 green chilis, chopped length ways
Salt, to taste
2 tbsp fresh coriander, finely chopped

Preparation:

Heat oil in a heavy saucepan until very hot and fry bay leaf, cloves and cardamoms for 1-2 minutes. Add onions and fry until lightly browned, stirring briskly.

Add ginger and garlic to produce a rich, brown mixture, adding a little water to produce a smooth consistency.

Add tomatoes to mixture and cook until oil seperates. Add turmeric, ground coriander, chilis and cumin. Fry for 2 minutes.

Add cauliflower and salt to taste. Add water to cover cauliflower. Cover pan and simmer for 20-30 minutes (or until cauliflower is soft). You should aim to have a sauce with a rich consistency.

Serve and garnish with coriander.

Thanks to Crimson Edge for getting in touch with me regarding The Raj’s vegan recipe; which looks absolutely delicious & I can tell you that it is amazing! Super easy to make & I can guarantee that when I ever visit Edinburgh this is one restaurant I will be checking out! Thank you to The Raj for sharing this recipe with my readers. You can follow their Twitter & Instagram accounts for updates. If you live locally I would definitely recommend you go visit this awesome restaurant;
RAJ RESTAURANT
12 Hillhouse Road,
Blackhall,
Edinburgh,
EH4 2AG

If you like this recipe; check out some others here;

Chickpea + Celery Curry Recipe 
Salted Chilli Tofu Recipe 
Soy Kheema + Mixed Veggies Recipe 
Baked Peri Peri Cauliflower Bites 

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Love Leigh