Cauliflower khasta

by Rohit Ghai

Return to Recipe

Print

Ingredients

Store Cupboard

Fruit & Vegetables

Dairy

250g of yoghurt, hung overnight in muslin cloth over a bowl in the fridge
1 tbsp of unsalted butter

Spices & Dried Herbs

Salad & Fresh Herbs

5g of fenugreek leaves, dried
20.5g of coriander, finely chopped
coriander cress, or coriander leaves, to garnish
baby purple basil, to garnish (optional)

Oils & Vinegars

1 tbsp of vegetable oil
50ml of white wine vinegar
100ml of rapeseed oil

Speciality Ingredients

40g of jaggery, or palm sugar
1/2 tsp asafoetida

Beverages

100ml of water