Cauliflower Korma Cauliflower in Cashew and Coconut Milk Gravy

When we think of Korma, we generally make with green chillies or Red chilly powder. For this Korma, we use Red Chillies for the spice.








Time of Preparation : 45 minutes
No of Servings : 3 to 4
Spice level : 4 out of 5

Ingredients:

Cauliflower florets – 1 1/2 cups
Onions – 1 1/4 cup (finely chopped)
Tomatoes – 1 cup (finely chopped)
Bay leaves – 2
Coconut milk – 1 cup (adjust according to the thickness)
Green peas (I have used frozen)- 1/2 cup (optional)
Oil – 1 tbsp
Salt – to taste
Coriander leaves – 2 tbsp
Masala to Grind:
Cinnamon stick – 1″
Clove – 1
Red chillies – 6
Coriander seeds – 1 tsp
Khus Khus – 1 tsp
Onions – 1/4 cup
Green chilly – 1
Garlic cloves – 4
Ginger – 1 tsp (chopped)
Coconut – 3 tbsp (grated)
Split Dhalia – 1 tsp
Broken Cashew nuts – 3 tbsp (soaked in water)
Oil – 2 tsp

Method of Preparation:

Boil the cauliflower florets in a microwave or on a gas until they are 75% cooked.
Heat 1 tsp of oil and rfry cinnamon stick, clove, red chillies, coriander seeds, khus khus and 1/4 cup of onions.
Fry till they become translucent and the green chilly, ginger, garlic and grated coconut.
Fry for 2 minutes and let them cool.
Grind them along with split dhalia and soaked cashew nuts.
Make them to a smooth paste and keep it aside.
Heat oil in a pan and add the bay leaves followed by the chopped onions.
Add some salt and fry till they become translucent.
Now add the chopped tomatoes and fry for 2 minutes.
Then add the ground masala and fry for around 5 to 7 minutes in medium flame (till the raw smell goes)
Add little water if needed.
Now add the cauliflower and peas and add required amount of water.
Cover and cook for another 10 minutes.
Finally add the coconut milk and cook for 10 minutes.
Garnish with coriander leaves.
Serve hot with Chapati.