Cauliflower Korma

Ingredients

• 2 tablespoons Cashew nuts (Heaped; soak in hot water for 1 hour then blend with water and yogurt)
• 1/3 cup Hot water (For soaking cashews)
• 3 tablespoons Plain unflavored yogurt (Greek, thick) (If using regular yogurt, increase to 4 tbsp)
• 7 tablespoons Neutral cooking oil (vegetable or canola) (Divided for different frying steps)
• 1 large Large onion (Half sliced, half pureed)
• 1 teaspoon Salt (Pinch for onions, 1/8 tsp later, plus to taste)
• 1 head Cauliflower (Medium‑sized head, cut into medium florets)
• 1 piece Cinnamon stick (Whole spice for tempering)
• 4 pieces Green cardamom pods
• 4 pieces Cloves
• 1 tablespoon Fresh ginger, finely grated
• 1 tablespoon Garlic, finely grated
• 2 teaspoons Kashmiri red chili powder (Mildly spicy and bright red)
• 1 heaped teaspoon Ground coriander (dhania powder)
• 0.5 teaspoon Ground cumin (jeera powder)
• 1 teaspoon Sugar
• 0.25 teaspoon Black pepper powder
• 1.5 cups Coconut milk (full‑fat) (For a rich, creamy gravy)
• 1 teaspoon Sweet paprika (Adds color without heat; optional)
• 1 teaspoon Garam masala (Homemade or store‑bought)
• 1 heaped teaspoon Ghee
• 0.25 cup Frozen green peas (Optional, adds texture and sweetness)

Instructions

1. Soak cashews

   Place 2 heaped tablespoons of cashew nuts in a bowl, add 1/3 cup hot water, and let sit for about 1 hour until softened.

   Time: PT1H

2. Blend cashew‑yogurt puree

   Transfer the soaked cashews together with the soaking water into a blender. Add 3 heaped tablespoons of thick Greek yogurt and blend until completely smooth.

   Time: PT5M

3. Prepare onions and cauliflower

   Take a very large onion: slice half into thin strips and place in a bowl. Puree the other half in the blender (add a splash of water if needed). Cut the cauliflower head into medium‑sized florets.

   Time: PT10M

4. Brown sliced onions

   Heat 4 tablespoons of oil in the heavy‑bottomed pan over medium heat until it shimmers. Add the sliced onions with a tiny pinch of salt. Stir frequently and cook until they turn a uniform golden brown, about 12 minutes. Remove and set aside.

   Time: PT12M

   Temperature: Medium heat

5. Fry cauliflower florets

   In the same pan, add a little more oil if needed, then add the cauliflower florets. Fry on medium heat until they develop a light brown coating, about 7 minutes. Transfer to a bowl.

   Time: PT7M

   Temperature: Medium heat

6. Temper whole spices

   Add 3‑4 tablespoons of oil to the pan (if needed) and heat over medium. Add 1 cinnamon stick, 4 green cardamom pods, and 4 cloves. Fry for about 2 minutes until fragrant.

   Time: PT2M

   Temperature: Medium heat

7. Fry pureed onion

   Add the pureed onion to the pan. Cook on medium heat, stirring, until the mixture looks dry and the oil begins to separate and dance around the sides, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

8. Add ginger and garlic

   Stir in 1 tablespoon each of finely grated ginger and garlic. Fry on low heat for about 1 minute.

   Time: PT1M

   Temperature: Low heat

9. Introduce ground spices

   Add a splash of water (about 2‑3 tbsp) then sprinkle in 2 teaspoons Kashmiri red chili powder, 1 heaped teaspoon ground coriander, ½ teaspoon ground cumin, and 1 teaspoon sugar. Stir on low heat for a few seconds until well combined.

   Time: PT2M

   Temperature: Low heat

10. Combine cashew‑yogurt mixture

    Pour the blended cashew‑yogurt puree into the pan. Keep the heat on low and stir continuously to avoid the mixture sticking to the bottom.

    Time: PT3M

    Temperature: Low heat

11. Add fried cauliflower and simmer

    Return the browned cauliflower florets to the pan, add a pinch of salt, and stir gently. Cook on medium‑low heat for 4‑5 minutes, allowing the cauliflower to absorb the gravy.

    Time: PT5M

    Temperature: Medium‑low heat

12. Add coconut milk and paprika

    Stir in ¼ teaspoon black pepper, 1.5 cups coconut milk, and 1 teaspoon sweet paprika. Cover the pan and let simmer on low heat for 8‑10 minutes, stirring occasionally to prevent sticking.

    Time: PT10M

    Temperature: Low heat

13. Finish with garam masala, ghee, and peas

    Add 1 teaspoon garam masala, 1 heaped teaspoon ghee, and ¼ cup frozen green peas. Cover and cook for an additional 2 minutes on low heat.

    Time: PT2M

    Temperature: Low heat

14. Incorporate browned onions and serve

    Gently fold the previously browned sliced onions back into the korma. Give a final stir, check seasoning, and serve hot with rice, roti, naan or paratha.

    Time: PT1M

Nutrition Facts

Calories

420

Protein

8 g

Carbohydrates

30 g

Fat

30 g

Fiber

8 g

Ingredient Substitutions

• Instead of Cashew nuts: Almonds (same amount)
• Instead of Plain unflavored yogurt (Greek, thick): Plain regular yogurt
• Instead of Neutral cooking oil (vegetable or canola): Sunflower oil, peanut oil
• Instead of Large onion: Yellow onion
• Instead of Cauliflower: Broccoli
• Instead of Cinnamon stick: Ground cinnamon (¼ tsp)
• Instead of Green cardamom pods: Ground cardamom (¼ tsp)
• Instead of Cloves: Ground cloves (¼ tsp)
• Instead of Fresh ginger, finely grated: Ground ginger (½ tsp)
• Instead of Garlic, finely grated: Garlic paste (½ tsp)
• Instead of Kashmiri red chili powder: Paprika + a pinch cayenne
• Instead of Ground coriander (dhania powder): Coriander seeds, toasted and ground
• Instead of Ground cumin (jeera powder): Cumin seeds, toasted and ground
• Instead of Sugar: Honey (½ tsp)
• Instead of Black pepper powder: Freshly cracked pepper
• Instead of Coconut milk (full‑fat): Full‑fat milk or almond milk
• Instead of Sweet paprika: Regular paprika, extra Kashmiri chili powder
• Instead of Garam masala: Mild curry powder (½ tsp)
• Instead of Ghee: Butter
• Instead of Frozen green peas: Fresh peas (½ cup)

Equipment Needed

• Blender or food processor
• Heavy‑bottomed pan or skillet
• Chef's knife
• Cutting board
• Measuring spoons
• Measuring cup
• Mixing bowl (for soaking cashews)
• Wooden spoon or spatula
• Ladle (optional, for serving) (optional)

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• For extra depth, toast the whole spices (cinnamon, cardamom, cloves) for a few seconds before adding them to the oil.
• A splash of lemon juice added at the end brightens the flavors.
• If you prefer a richer texture, replace half of the coconut milk with heavy cream.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on low heat, adding a splash of water if needed.

Freezer: Freeze in a freezer‑safe container for up to 1 month. Thaw overnight in the fridge and reheat on low.

Room temperature: Not recommended; the dish contains dairy and perishable vegetables.

Make-Ahead Tips

• Soak and blend the cashew‑yogurt puree a day ahead; store refrigerated.
• Pre‑cut cauliflower florets and keep them in water to retain freshness.
• The gravy can be made up to 2 days ahead; reheat gently and add fresh peas before serving.