Nigel Barden served up Indian slow cooked cauliflower with cashew sauce (Gobi Masallum) using Hari Ghotra recipe on Radio 2 Drivetime.

The ingredients are: 1 red onion, sliced, 3cm (1 inch) piece fresh ginger, cut into strips, 4 garlic cloves, sliced, 2 tomatoes, roughly chopped, 1 fresh green chilli, chopped, 5 tbsp raw cashews, soaked in water for 2hrs and drained, 1 large head cauliflower, outer leaves trimmed, 2 tbsp ghee or rapeseed oil, 1 tsp cumin seeds, 1 tsp coriander seeds, 1 tsp salt, 1 tsp Kashmiri chilli powder (3 parts paprika to 1 part cayenne pepper), 1 tsp turmeric, 1 tsp Garam Masala, 160ml (⅔ cup) hot water, 1 tbsp dried fenugreek leaves and handful fresh coriander leaves, chopped.

For the Garam Masala: 2 tbsp cumin seeds, 1 tbsp coriander seeds, 1 tsp black peppercorns, ½ tsp carom seeds, 5 cloves, 4 green cardamom pods, 2 bay leaves, 2 black cardamom pods and 3cm piece cassia bark, broken into bits.

The recipe is taken from Hari Ghotra’s book titled: The Easy Indian Slow Cooker Cookbook: Prep-and-Go Restaurant Favorites to Make at Home, available from Amazon now.