Cauliflower Korma

Name: Cauliflower Korma
Total time: 2700 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 small cauliflower cut into florets; 7-8 cashewnuts; 1 tsp poppy seeds; 1 tbsp coconut grated; 1/2 cup milk or coconut milk; 2 tbsp yogurt; 1 tsp fresh cream; 3 green cardamoms; 1 stick cinnamon; 4 cloves; 1/4th tsp cumin seeds; 1 tbsp ginger paste; 1 tsp Shaan Korma Masala; 1.5 tsp Kashmiri Red Chilli Powder; 1 tsp coriander powder; 1/2 tsp cumin powder; 3 tbsp vegetable oil; 1 tsp ghee / clarified butter; 2-3 green chillies; 1 tbsp coriander chopped; As per taste Salt; 1/2 tsp sugar

Kumkum Chatterjee @cook_12055532

#Win
#Week2
#CookpadTurns6
Cauliflower Korma is one of the most popular winter recipes in India when cauliflower is available in plenty and tastes best. This recipe is one such veg dish which do not use onion or garlic, yet it is so flavourful. Pair this delectable dish with roti, paratha,poori, steamed or jeera rice or pulao for a special lunch or dinner.
Happy Birthday Cookpad !

Kumkum Chatterjee @cook_12055532

Saved

Ingredients

45 minutes

3 servings

1 small cauliflower cut into florets
7-8cashewnuts
1 tsp poppy seeds
1 tbspcoconut grated
1/2 cupmilk or coconut milk
2 tbspyogurt
1 tspfresh cream
3green cardamoms
1 stick cinnamon
4cloves
1/4th tsp cumin seeds
1 tbspginger paste
1 tspShaan Korma Masala
1.5 tspKashmiri Red Chilli Powder
1 tspcoriander powder
1/2 tspcumin powder
3 tbspvegetable oil
1 tspghee / clarified butter
2-3green chillies
1 tbspcoriander chopped
As per taste Salt
1/2 tspsugar

Saved

Steps

45 minutes

1

Cut cauliflower into bite-sized florets. Wash it and immerse it in boiling hot water with salt for 5 minutes. Drain water and set aside. Soak cashewnuts and poppy seeds in hot water for half hour. Grind it to a fine paste with grated coconut and water. Grind ginger with 1 green chili. Heat oil and lightly fry the cauliflower florets.
2

In the remaining oil, add cumin seeds and half-crushed whole garam masala. When they sizzle, add ginger-green chili paste. Saute for 2 minutes. Add whisked yogurt and fresh cream and toss. Add other dry masalas, salt, and sugar to taste. Fry till oil leaves sides.
3

Add the cauliflower florets and mix well till they are well coated with the masala. Add half a cup of water or as needed. Cover and cook on low to medium flame till cauliflowers are tender. Add milk or coconut milk and cook on medium flame until well blended.
4

Garnish with green and red chilies and chopped coriander. Serve hot with roti, paratha, poori, steamed or jeera rice, or pulao for lunch or dinner.