The sauce recipe makes 4 cups, way more than is needed for baked potatoes. Freeze the extra sauce for later, or if cooking for a crowd double the cauliflower and potatoes.
Course Main Course
Cuisine Indian
Season Fall, Winter
Key Ingredient Cauliflower, Potato
Prep Time 25 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour25 minutesminutes
Servings 4servings
Calories 371kcal
Author Vintage Kitty
Ingredients
Potatoes:
4Russet Potatoes
Salt and pepper to taste
1TBcanola oil
Cauliflower:
1head cauliflowercut into small florets
1tspgaram masala
pinch of salt
1-2TBcanola oil
Sauce:
1/3cupscashewssoftened in warm water and drained
1/2cupwater
1/2cupgingerfinely chopped
3TBbutterdivided
9clovesgarlicminced
2cupsplum tomatoesdiced
1medium oniondiced
1/2cupwhole milk
1cupheavy cream
1tspgaram masala
1tspfenugreek powder
1/2tspIndian chili powder or cayenne
3/4tspground turmeric
1tspcoriander powder
Salt to taste
Garnish:
Cilantro
Instructions
Baked potatoes:
Preheat oven to 425F.
Wash potatoes and pierce them with a fork several times.
Oil potatoes and generously sprinkle them with salt and pepper.
Place in an oven safe dish and bake until soft, about one hour.
Sauce:
Combine cashews, ginger and water in food processor and puree until smooth.
In a medium sized dutch oven, heat one tablespoon butter over medium heat.
Saute onions until golden brown and transluscent.
Add garlic and saute until garlic is fragrant.
Add tomatoes and saute a couple minutes.
Add ginger puree, milk, cream and spices and bring mixture to a gentle simmer.
Cook until tomatoes have broken down, stirring frequently.
Add salt to taste.
Puree sauce in a blender, adding the two remaining tablespoons of butter, one at a time.
Cauliflower:
In a large skillet, heat about 1-2 TB of oil over medium-high heat.
Add garam masala and a generous pinch of salt and saute one minute.
Add cauliflower and cook, stirring often, until cauliflower is toasted and easily pierced with a fork but still a bit firm.
Assembly:
Make a lengthwise cut in the potato and squeeze the ends.
Pour a scoop of sauce into the potato and top with cauliflower.