Adding blended nuts to a sauce is very traditional of North Indian and Central Asian cuisine. It was once symbolic of the wealth and social supremacy of the Mughal courts however, adding blended nuts to curries is now becoming increasingly popular in restaurants and in homes. Popular choices include cashews and almonds, with the use of pistachios being less common. You know me – slightly odd and preoccupied with the need to make a break from the norm. The delicate flavour of sweet pistachios is in fact, a beautiful match for tender, textured cauliflower. It also stains the white cauliflower with the lightest hue of green imaginable. Almond and Pistachio Cauliflower Curry Ingredients 400g cauliflower, boiled until al dente50g pistachios, shelled 50g blanched almonds, skins removed 100g onion, chopped 2 tsp garlic, minced 1 tsp ginger, minced 1 small green chilli, minced ¼-½ tsp whole black peppercorns 1 inch stick cinnamon 1 star anise 1 tsp white pepper powder 3 cloves 1 tsp cardamom powder 2 tsp coriander seed powder ½ tsp fennel powder 2-3 tiny drops almond extract (please don’t overdo this one!) ¼ tsp garam masala 2 tsp lemon juice 1 tbsp sour cream 1 ½ tsp sugar 1 tsp salt or to taste 800ml water 3 tbsp oil
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