Rohit Ghai’s hispi cabbage with sesame-spiced yoghurt recipe

Give restaurant-classic hispi cabbage an Indian twist with spices. Chef Rohit Ghai serves this dish up in his new restaurant Vatavaran in London.

Hispi cabbage with sesame-spiced yoghurt

Ingredients
(Serves 2-3 as a side dish)

1 x hispi cabbage

For the glaze:
100g fresh coriander, roughly chopped
15g mint leaves
10 garlic cloves
2tbsp lime juice
1tbsp coarse black pepper
4 green chillies (adjust to taste)
1tbsp balsamic vinegar
100ml olive oil
Salt, to taste

For the sesame-spiced yoghurt:
8-10 fried garlic cloves, finely chopped or mashed
1tsp dried mint
2tbsp sesame paste
50g yoghurt
1tsp garam masala
Salt, to taste

Method

1. Make the sesame-spiced yoghurt: mix all ingredients in a bowl, adjust seasoning to personal preference, and refrigerate until needed.

2. Make the glaze: blend all ingredients into a fine, thick paste. Adjust spice level by increasing or reducing green chillies.

3. Preheat the oven to 180°C or heat a barbecue.

4. Bring a pot of water to a boil, add salt, and blanch the Hispi cabbage for 30 seconds.

5. Transfer to ice-cold water to stop cooking, then drain on a kitchen towel and cut into four wedges, keeping the core intact

6. Cook the cabbage: If using a frying pan (rather than grill), heat it until hot but not smoking. Sear the cabbage wedges cut-side down for 6-8 minutes until golden and charred. Flip and cook for another 6-8 minutes.

7. Apply the glaze and transfer to a baking tray, cut-side up. Roast in the oven for 6-8 minutes until the stalks are tender

8. Serve hot with sesame-spiced yoghurt.