- STEP 1
Heat the oil in a large pan - big enough for all ingredients to be combined in. Use a pan that has a lid.
- STEP 2
When hot, add the onions and fry over strong heat for five minutes, stirring regularly to prevent burning.
- STEP 3
Add shallots and cumin seeds to the onions and continue to cook for two or three minutes, stir regularly.
- STEP 4
Add garlic and cauliflower leaf pieces to the pan and cook for two or three minutes, stir regularly.
- STEP 5
Add all remaining spices and seasoning to the allium mix, continue to cook over strong heat for a minute.
- STEP 6
Add butter to the mixture in the pan and stir all together.
- STEP 7
Remove pan from heat and sift in the flour, stir all together.
- STEP 8
Slowly add the bouillon stock, stirring continuously.
- STEP 9
Return the pan to heat and stir continuously until the mixture thickens a bit. You are not aiming for a thick sauce, just a smooth one.
- STEP 10
Turn the heat down to medium.
- STEP 11
Add aubergine to the mixture and cook until hot (bubbling gently).
- STEP 12
Taste the sauce. If necessary, add spice or seasoning to taste.
- STEP 13
Add the cauliflower florets, frozen peas, yoghurt and pickle to taste. Mix all thoroughly over the heat for two minutes at most.
- STEP 14
Remove pan from heat and put its lid on. Leave to cool.
- STEP 15
Place the pan in the fridge for 12 - 48 hours.
- STEP 16
Remove curry from fridge a couple of hours before needed for reheating.
- STEP 17
Reheat over a medium heat, taking to bubbling stage for ten to fifteen minutes at most. As the curry is reheated check that the cauliflower is cooked but remains firm.
- STEP 18
Serve with basmati rice, naan bread and condiments with a very cold lager, cold crisp white wine or lemon and mint drink.
