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Cauliflower and chickpea Bhuna

Bhuna Gobi is a well-loved Indian dish, made with cauliflower and many spices. You can now get Bhuna paste in Asian delis or big supermarkets so you don’t have to mix the spices. I made this cauliflower and chickpea bhuna using organic ready-mixed paste, so this dish only took 20 minutes to cook. Serve it with basmati rice or naan bread.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 1 clove of garlic
  • 2 cm piece of ginger
  • 1 carrot
  • 1 small cauliflower
  • 3 tbsp Bhuna paste
  • 1 tin of chopped tomatoes
  • 1 tin chickpeas drained
  • Chopped Coriander leaves to serve
  • Vegetable oil to cook
  • Salt&pepper

Method
 

  1. Finely chop the onion, garlic, ginger carrot and cauliflower.
  2. Heat a tablespoon of vegetable oil and gently fry the onion, garlic and ginger until soft. Add the carrot and cauliflower, then add the paste. Stir for 5 minutes then pour in the tinned tomatoes and enough water just to cover the veggies. Season with salt and pepper, then bring to the boil.
  3. Cover the pan, turn down the heat and simmer for 10 minutes. Add the drained chickpeas and cook for a further 5 minutes.
  4. Garnish with coriander leaves before serving,