Cauliflower Korma

It’s cauliflower season now so I had to make cauliflower korma using our family recipe.    A colleague told me that  he always used the  ready made korma sauce from the supermarket so I am sharing my home made recipe especially for him. Ready made sauces are handy to use if in a rush but not adviced to use regularly as they have so many hidden ingredients which are probably not good for us.

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Ingredients

  • 2 cups cauliflower
  • 1 cup frozen peas
  • 2 small onions (one to add to the korma sauce and one chopped for the curry)
  • 1 cup fresh tomatoes (chopped)
  • 1 cup passata
  • 1 tsp salt
  • ½ tsp turmeric
  • ½ tsp chili powder
  • 4tbls dessicated coconut
  • 10-12 cashews
  • 10 -12 peanuts
  • 3-4 cloves garlic
  • 1 tsp grated ginger
  • 2 green chilies cut lengthwise
  • 1 tsp garam masala
  • 2 tsps cooking oil
  • 1 teaspoon cumin seeds

Method:

1. Prepare the korma sauce as follows: Blend one onion, the dessicated coconut, cashews, peanuts, ginger, garlic and garam masala and keep aside.

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2. Cut the cauliflower florets as small as possible. Add them to the peas. Add some salt and turmeric to the cauliflower and peas and boil them in 2 cups of water – until soft.

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3. Heat the oil and add the cumin seeds to the oil.  Once the seeds brown, add the chopped onions and tomatoes.  Add some salt to the mixture.

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4.  Add the  pasatta and chopped chilies.

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5.  Add the blended korma sauce to the mixture and cook for 5-6 minutes.

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6.  Add the boiled cauliflower and peas to the korma and cook for a further 10 minutes on a low flame.

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7. Serve the cauliflower korma with hot chapatis and chutney and fresh yoghurt.

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Other family favourite cauliflower recipes are:

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