ℂ

• hidangan: Serves 8-10
• jumlah masa: 1 hour 30 minutes

Bahan-bahan

Tender mogo (cassava) meets slow-cooked, Indian-spiced arrabbiata sauce, all baked to golden perfection and crowned with gooey grilled cheese…what’s not to love?

It’s a fusion that feels both familiar and exciting: the comfort of Italian tradition meeting the spice and soul of Indian cooking and trust me your family will fight for seconds! Perfect for that large Diwali family gathering too!

Tips: My recipe makes a large batch, half it if you are serving less

Marinading the dish overnight will intensify the flavours but it’s not necessary

I love my @kenwoodworld chopper for the onions, garlic and ginger- makes this easier.m

Arahan

1 very large onion or 2 medium ones finely chopped

1.5 tsp cumin seeds

5 cloves garlic

1 inch ginger

2 tsp garam masala, 2 tsp ground cumin

Salt and chilli to taste

6 x 400g tins chopped tomatoes

1 tbsp oregano dried

2 tbsp coriander, finely chopped

2 kg frozen cassava/ mogo

Grated cheese of your choice

Instructions

In a deep large pan @hexclad add oil, cumin seeds and then onions. Cook until translucent

Add garlic and ginger, minced( I used my chopper for this)

Add the spices and saute till raw smell goes away. Then add tomatoes and season. Simmer for an hour. Add oregano and coriander

Boil cassava me in ligthly salted water until tender, drain and cut any large pieces in half so they are roughly equal sizes

Place in a baking dish, pour over the arrabiata sauce, mix well and marinade

When ready to cook, drizzle over a little olive oil, cover with foil and cook at 200C in a preheated oven for 30mins or until the mogo is slightly crispy. Remove foil, add cheese and grill until melted and bubbling. Serve immediately

SAVE to make! FOLLOW @sonalicooks for more yumminess

Cassava | Mogo | Arrabbiata | Diwali Recipe | Vegetarian Indian | Easy Indian | Diwali Party | Indian Food Blogger