KARHI RICE

Instructions

1. Chop the onions, make a paste with the ginger and garlic.
2. Weigh some oil into a deep pan, you will also need a sieve that fits into the pan.
3. To make the Karhi, blend the tofu and soya flour with one cup of cold water until it is smooth and lump free.
4. Heat the 10g of oil, add the cumin seeds followed by the ginger and garlic paste, then the chopped onions. Sauté until golden brown, add the chilli powder and a pinch of salt with the tofu mixture, stirring all the time.
5. Bring to the boil, then let it cook on a low heat until the oil separates, partially cover the pan and stir occasionally.
6. Grate the cauliflower and place in a metal sieve.
7. Heat the oil that was weighed in a pan, then lower the sieve into the hot oil, fry until crisp.
8. Remove the sieve from the pan, shake to release residue oil, then place the cauli rice into a serving dish with the piping hot Karhi.
9. Top with the ghee (clarified butter).