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Cauliflower korma

Cauliflower is a member of cruciferous family and very popular in European countries. It is rich in vitamin c and an excellent source of natural antioxidants. I always buy cauliflower which is more whitish in color and before usage, I prefer to blanch it in warm or hot water. It is a simple recipe and goes very well with rotis and steamed rice.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 medium sized cauliflower separated into small florets
  • 1 cup chopped onions
  • 1 green chilli slit and cut
  • 1 tb spoon olive oil
  • ½ tb spoon ginger garlic paste
  • 1 tea spoon red chilli powder
  • ½ tea spoon turmeric powder
  • 1 tb spoon fresh cream
  • Handful of coriander leaves
  • Salt to taste
  • Spices for powder:
  • 1 tea spoon coriander seeds
  • 1 tea spoon cumin seeds
  • 3-4 cloves
  • 1 ” cinnamon stick
  • 3-4 cardamom pods
  • Ground paste: 6-8 cashew nuts ½ tb spoon poppy seeds, ½ cup grated coconut, water

Method
 

  1. To a pan, add all the spices. Fry till you get nice aroma. Ground them to make fine powder. Keep it aside.
  2. Heat olive oil in the pan and add chopped onions, fry till brown.
  3. Add ginger garlic paste, red chilli powder, turmeric powder and sauté for a minute.
  4. Add cauliflower florets and salt to taste, mix well.
  5. Pour ½ cup of water, cover with lid. Allow it to cook. Be sure not to overcook.
  6. When the florets become soft, add the ground paste. Mix well and cook for 5 minutes.
  7. Add fresh cream, spices powder and mix well.
  8. Finally garnish with coriander leaves. Serve hot with roti or steamed rice.