Скачать или смотреть Cauliflower Korma Recipe | How to Make Cauliflower Korma | Cauliflower Korma with Cashew Sauce

In this video, learn how to make a delicious and aromatic Cauliflower Korma, a classic Indian curry perfect for a flavorful weeknight dinner or special occasion. This rich and creamy dish features tender cauliflower florets simmered in a spiced yogurt (or coconut milk) and cashew-based sauce, making it both satisfying and healthy.

Whether you’re vegan or simply looking for a nutritious vegetarian recipe, this Cauliflower Korma is a must-try! It pairs perfectly with naan, rice, or chapati for a complete meal.

Cauliflower Korma is a rich, creamy, and aromatic Indian curry made with tender cauliflower florets simmered in a flavorful sauce. Here’s a detailed recipe for making a delicious Cauliflower Korma.

Ingredients:
For the Korma:
1 medium cauliflower, cut into florets
1 medium onion, finely chopped
2 medium tomatoes, chopped
1-inch ginger, grated
3-4 garlic cloves, minced
2 green chilies, slit (optional)
½ cup yogurt (or coconut milk for vegan option)
¼ cup cashews, soaked in warm water for 15 minutes
2-3 tbsp oil or ghee
1 tsp cumin seeds
1 tsp coriander powder
1 tsp garam masala
½ tsp turmeric powder
1 tsp red chili powder (adjust to taste)
½ tsp ground black pepper
1 tsp salt (adjust to taste)
¼ tsp ground cardamom (optional)
¼ cup cream (optional for extra richness)
Fresh cilantro for garnish
For the Spice Paste:
1 cinnamon stick
2-3 cloves
2 green cardamoms
½ tsp fennel seeds (optional)
1 tsp poppy seeds (optional)
½ tsp cumin seeds
1 tsp coriander seeds
1 bay leaf

Instructions:
1. Prepare the Spice Paste:
In a small pan, dry roast the whole spices (cinnamon, cloves, cardamoms, fennel, poppy, cumin, coriander, and bay leaf) for 2-3 minutes on low heat until aromatic.
Let the spices cool down, then grind them into a fine powder.
2. Make the Korma Base:
Heat oil or ghee in a large pan over medium heat.
Add cumin seeds and let them splutter. Then add chopped onions and sauté until golden brown.
Add ginger, garlic, and green chilies, and sauté for another 2 minutes until the raw smell disappears.
Stir in the chopped tomatoes and cook until they become soft and the oil starts to separate from the mixture.
Add the ground spice paste, turmeric, coriander powder, garam masala, and red chili powder. Cook for 2-3 minutes, stirring occasionally.
3. Prepare the Cashew Paste:
Drain the soaked cashews and blend them with ¼ cup water to form a smooth paste.
4. Cook the Cauliflower:
Add the cauliflower florets to the pan, mixing them well with the spice base.
Pour in yogurt (or coconut milk for a vegan version) and the cashew paste. Stir gently to combine.
Add about ½ cup of water to adjust the consistency of the gravy and bring it to a simmer. Cook for 10-15 minutes on medium-low heat, until the cauliflower becomes tender.
5. Finishing Touches:
Stir in cream for extra richness (optional) and adjust salt and pepper to taste.
Cook for another 2 minutes until the sauce thickens slightly.
6. Garnish and Serve:
Garnish with freshly chopped cilantro.
Serve hot with naan, rice, or chapati.\