Name: Tonka’s warm cauliflower salad with yoghurt, mint and green chilli
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: For deep-frying: vegetable oil; 1 cauliflower (about 1kg), broken into florets; 280 gm Indian-style yoghurt (see note) (1 cup); 1 cup mint (loosely packed); 1 green banana chilli, thinly sliced; ½ tsp garam masala; ¼ tsp dried mango powder (see note); ¼ tsp ground fenugreek

Tonka’s warm cauliflower salad with yoghurt, mint and green chilli

The Melbourne restaurant's take on aloo ghobi.

Serves 4

Prep

15M

Cook

10M

Total

25M

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“Aloo ghobi is a classic cauliflower and potato curry. This is our version,” says D’Sylva. “The tangy, cooling flavour paired with the fried cauliflower is addictive.”

Want more cauliflower recipes?

Ingredients

For deep-frying: vegetable oil

1 cauliflower (about 1kg), broken into florets

280 gm Indian-style yoghurt (see note) (1 cup)

1 cup mint (loosely packed)

1 green banana chilli, thinly sliced

½ tsp garam masala

¼ tsp dried mango powder (see note)

¼ tsp ground fenugreek

Method

1.Heat oil in a large saucepan to 180C. Deep-fry cauliflower in batches until tender and dark golden (3-4 minutes). Drain on absorbent paper.

2.Combine remaining ingredients in a bowl, season to taste with sea salt flakes, then add cauliflower and toss to combine well. Serve warm.

Note Indian-style yoghurt is slightly sweeter than regular yoghurt and is available from Indian grocers; or substitute plain yoghurt. Dried mango powder is available from Indian grocers.
Notes

Adam D'Sylva

Styling by Emma Knowles

Ingredients

Method

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