Cauliflower korma
What is it?
As the name suggests it’s s smooth korma curry but unlike the mainstream kormas it doesn’t have cashews or cream to give it a richness but the perfect blend of some local spices along with coconut and the seasons best cauliflower make it a perfect curry perfect for an occasion or on family dinner.
My memories linked to this curry!
Back home in India attending marriages is fun..not just to see the beautiful bride or the happy groom but ‘the food’ served to guests is a major attraction. As everyone knows , we have innumerable set of communities and food varieties changes according to them. Hence we all have memories of eating different delicacies at different venues. One such food always amused me was this cauliflower korma. Although mum used to make it at home, I had my opinion that as its served in wedding of a ‘certain’ community, probably its their specialty . Hardly I knew the facts behind it.
I learnt over the time !
As I started making it myself I could co-relate everything now. Marriages in India usually take place in month of April or May as schools have summer holidays. This is the time even the cauliflowers are on full bloom and flooding the markets. No wonder , to serve a vast number of guests they will go for something which is cheap and seasonal and obviously it tastes better in the season it grows. What a mystery ! 😉
Nevertheless I like the taste so I often make this curry. It has a creamy consistency without any cream. As such nowadays cauliflowers are in trend being low carb veggie and so are coconuts for their MCT (medium chain triglycerides) which have tremendous health benefits from losing weight to to reduce risk of some diseases to cure many ailments. Everyone is slowly getting to know the benefits of coconut & coconut oil , which we’ve been using since many years in India. This is the reason i feel we should stick to the original ways the curries were made as they are very thoughtfully prepared.
Start off by separating cauliflower florets and soak them in hot water for 10 minutes.
Make the paste of onion ,tomatoes, ginger, garlic, and coriander.
Saute paste till it cooks, next goes potatoes and later cauliflower.
Add in rest of veggies, coconut milk and goda masala to finish off.
: Recipe Card :
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 0 |
| Servings |
people
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- 2 green cardamoms
- 1 cinammon
- 2 cloves
- 2 bay leaves
- 2 slit green chillies
- 1 medium onion --cubed
- 1 tbsp Kashmiri chilli powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp turmeric powder
- To taste salt
- 2 medium potatoes
- 1 small cauliflower
- 1/4 cup peas
- 1/2 can coconut milk
- 1 small tomato or red pepper (optional)
- 1 tsp Goda masala (or Garam masala)
Ingredients
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- In kadhai, heat 1tbsp oil, add 2 cardamom, 1 cinnamon , 2 cloves,2 bay leaves. Later add 2 slit green chillies and one small onion cubed in big pieces. Sauté and add prepared paste.
- Once the paste is light brown, add in 1 tbsp Kashmiri chilli powder, 1tsp coriander powder,1tsp cumin powder,1/2 tsp turmeric, salt to taste. Sauté well and add one cubed potato. Add enough water to boil potatoes.
- Once potatoes are half cooked , add in cauliflower florets. Cover and cook.
- don’t overlook cauliflower else it becomes mushy. When cauliflower is almost done, add in 1/4 cup peas, 1/2 cup coconut milk, 1/4 tsp jaggery, 1 small tomato big cubed and 1 tsp goda masala. Give a quick mix and a boil. Check vegetables are cooked and kurma is ready to serve.
1.If you don’t have coconut milk, add in 1/2 cup of fresh coconut in the paste itself.
2• to add more colour, you can even add capsicums cubed.
3. Goda masala is a maharashtrian spice mix, you can even substitute with garam masala.
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