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Cauliflower Korma
A rich, creamy Indian cauliflower korma made with cashew‑yogurt puree, coconut milk, and aromatic whole spices. The dish balances sweet caramelized onions, gentle heat from Kashmiri chilies, and a silky gravy that pairs perfectly with rice, roti, naan or paratha. Also known as parota.
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Cost Breakdown
Critical Success Points
- • Soaking cashews for at least 1 hour
- • Blending cashew‑yogurt mixture to a completely smooth puree
- • Browning sliced onions slowly on medium heat without burning
- • Ensuring pureed onion releases oil before adding further spices
- • Stirring continuously after adding the cashew‑yogurt mix to prevent sticking
Safety Warnings
- • Hot oil can splatter – use a splatter guard or keep a safe distance.
- • Handle hot water for soaking cashews with care to avoid burns.
- • Use a heavy‑bottomed pan to prevent the cashew‑yogurt mixture from burning.
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