This exotic recipe for cauliflower korma was contributed by Courtney Knettel from Minneapoilis, U.S. She runs NaughtyCurry.com
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The recipe:
1/3 cup cashews
1 tsp garlic paste or 2-3 chopped garlic cloves
1 Tb oil
1/2 tsp turmeric
1/4-1/2 tsp salt
1 head of cauliflower, chopped into florets
3/4 cup water or chicken/vegetable brothMasala 1:
2 Tb coriander seeds
1/2-1 tsp black peppercorns
3 Tb poppy seeds
Masala 2:
1/2-1 tsp fennel seeds
1/2 tsp fenugreek seeds
1 tsp black mustard seeds
Dry roast the cashews until they are fragrant and a few shades darker. Set aside.
Dry roast Masala 1 and transfer into the coffee grinder. Grind until it forms a powder. Then add the cashews and garlic paste. Grind into a paste form.
In a large skillet, heat the oil until it is sizzle-hot, then add Masala 2. As soon as the black mustard seeds have quit popping, add the paste and turmeric. Saute for about 10 minutes and stir constantly so it doesn’t burn.
Add the cauliflower, salt and the broth or water and cook for 10-15 minutes (or until it is tender), stirring occasionally.
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Curry, Gravy, Dals, Vegetables in Indian food Kitchen
3 comments ↓
your site is really super and your recipes are really worth taking. By the way , there is no name of the siteowner.please introduce yourself your
Sorry, I’am Roshan from Bangalore, India. All recipes come here from my mom, sister my friends and well-wishers, i try to chip in with 1 or 2 recipes; My job is to see that all these valualble recipes are published properly
Indian food Kitchen blog mainly supports our main site at http://www.top-indian-recipes.com or http://www.indianfoodkitchen.com where you’ll find even more tasty collection of Indian recipes.
oh! yeah………………….!!!!!!!!! this dish really works real good…. this’s one of the favourites in our recipes list…..
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