Cauliflower korma recipe | No coconut cauliflower kuruma

• Vegan
• Gluten free

• Produce

  • 1 Cauliflower, medium-sized
  • 1/2 tsp Chilli, powder
  • 2 Chillies, green
  • 1/2 tsp Coriander, Powder
  • 1 small piece Ginger
  • 1 Onion, large
  • 2 Tomatoes, large

• Baking & Spices

  • 1/2 tsp Garam masala
  • 1 Kasuri methi
  • 1 Salt
  • 1/2 tsp Turmeric, powder

• Oils & Vinegars

  • 1 Oil

• Nuts & Seeds

  • 10 Cashews, whole

Found on cookclickndevour.com

Description

Ingredients

• 1 medium sized cauliflower
• 1 large onion,finely sliced
• 2 large tomatoes,finely chopped
• 10 whole cashews
• 2 green chillies,slit
• A small piece of ginger
• ½ teaspoon turmeric powder
• ½ teaspoon coriander powder
• ½ teaspoon garam masala
• ½ teaspoon chilli powder
• Salt
• Kasuri methi
• Oil

Directions

• Wash and cut the cauliflower florets into bite size pieces. Parboil the florets with little salt and turmeric powder. Drain and set aside.
• Soak the cashews in water or milk for 15 minutes.Grind the cashews into a fine paste.
• Heat oil in a shallow frying pan and shallow fry the cauliflower florets till they turn slightly golden. Remove to a kitchen towel and set aside.
• In the same pan,temper with cumin seeds. Add the crushed ginger and slit green chillies. Saute for 3-4 minutes.
• Add the sliced onions and saute till transparent. Add the finely chopped tomato and saute till mushy. Add ½ cup water and mix well.
• Add turmeric powder,chilli powder,coriander powder and mix well. Cook for 3-5 minutes.
• Add the cashew paste,salt and mix well. Add 1 cup water and cook in medium flame for 12-15 minutes till the gravy thickens.
• Now add the cauliflower florets and mix gently. Simmer for 5 minutes.
• Add crushed kasuri methi and remove from flame. Serve cauliflower korma hot with rotis.