Cauliflower and Fenugreek Leaves Korma

Cauliflower Fenugreek Leaves Korma

A vegetarian delicacy that made me forget that I am actually eating vegetables…

Last night while looking at my Dinner365.com website and the dinner pictures that I had posted so far made me realize that I haven’t cooked many veggie dishes. I do include veggies in my diet but it would always be accompanied by some non-veg dishes. So, for tonight’s dinner I made up my mind to make a vegetarian dish. I found cauliflower and fenugreek leaves sitting in my refrigerator, before I changed my mind I grabbed them and started to combine them together. Cauliflower and fenugreek leaves korma was the yummy outcome.

Cauliflower Fenugreek Leaves Korma

Cauliflower Fenugreek Leaves Korma

Ingredients:

  • Cauliflower, cut into small florets- 1 medium size
  • Fenugreek leaves- 1 bunch
  • Onion, chopped- 2
  • Yogurt- 1/2 cup
  • Ginger-Garlic paste- 1 tbsp
  • Whole Red dry chili- 2
  • Chili powder- 1 tsp
  • Turmeric powder- 1/4 tsp
  • Coriander powder- 1tsp
  • Garam masala- 1/2 tsp
  • Cumin powder- 1/2 tsp
  • Tomato paste- 1/4 cup
  • Water- 1/4 cup
  • Almond paste- 1/4 cup ( combine ground almond with little water or soak 6 almonds in warm water and grind it into a smooth paste with little water)
  • Salt- to taste
  • Oil- 2 tbsp

Instruction

    • Separate the cauliflower into small florets and soak in hot water for 10 minutes.
    • Place a pan over medium heat, add 1 tbsp oil, add onion and let it turn caramelized.
    • Grind the caramelized onion along with yogurt to a smooth paste and keep aside.
    • In the same pan, add 1/2 tbsp oil and add washed fenugreek leaves and saute for a few minutes. Remove from heat and keep aside.
    • Heat a large pan and add 1/2 tbsp oil to it.
    • Add whole red dry chilies and ginger-garlic paste, saute for a few seconds.
    • Lower the heat and add chili powder, turmeric powder, coriander powder, cumin powder and garam masala, saute for a second. Don’t burn the ground spices.
    • Add the ground onion-yogurt mixture and combine well.
    • Add the tomato paste and combine everything well.

Making Cauliflower Fenugreek Leaves Korma

    • Put the cauliflower florets, combine with the yogurt sauce, add water and cook it for 15 – 20 minutes or till tender, after covering the pan with its lid.

Making Cauliflower Korma

Making Cauliflower Fenugreek Leaves Korma

  • When the cauliflower has turned tender, add the cooked fenugreek leaves and combine them together.
  • Now add the ground almond paste and cook for some more time till the sauce thickens.
  • Have a taste and add salt according to your needs.
  • Remove from the heat and serve along with roti or rice.

 

Cauliflower and Fenugreek Leaves Korma
 
Ingredients
  • Cauliflower, cut into small florets- 1 medium size
  • Fenugreek leaves- 1 bunch
  • Onion, chopped- 2
  • Yogurt- ½ cup
  • Ginger-Garlic paste- 1 tbsp
  • Whole Red dry chili- 2
  • Chili powder- 1 tsp
  • Turmeric powder- ¼ tsp
  • Coriander powder- 1tsp
  • Garam masala- ½ tsp
  • Cumin powder- ½ tsp
  • Tomato paste- ¼ cup
  • Water- ¼ cup
  • Almond paste- ¼ cup ( combine ground almond with little water or soak 6 almonds in warm water and grind it into a smooth paste with little water)
  • Salt- to taste
  • Oil- 2 tbsp
Instructions
  1. Separate the cauliflower into small florets and soak in hot water for 10 minutes.
  2. Place a pan over medium heat, add 1 tbsp oil, add onion and let it turn caramelized.
  3. Grind the caramelized onion along with yogurt to a smooth paste and keep aside.
  4. In the same pan, add ½ tbsp oil and add washed fenugreek leaves and saute for a few minutes. Remove from heat and keep aside.
  5. Heat a large pan and add ½ tbsp oil to it.
  6. Add whole red dry chilies and ginger-garlic paste, saute for a few seconds.
  7. Lower the heat and add chili powder, turmeric powder, coriander powder, cumin powder and garam masala, saute for a second. Don't burn the ground spices.
  8. Add the ground onion-yogurt mixture and combine well.
  9. Add the tomato paste and combine everything well.
  10. Put the cauliflower florets, combine with the yogurt sauce, add water and cook it for 15 - 20 minutes or till tender, after covering the pan with its lid.
  11. When the cauliflower has turned tender, add the cooked fenugreek leaves and combine them together.
  12. Now add the ground almond paste and cook for some more time till the sauce thickens.
  13. Have a taste and add salt according to your needs.
  14. Remove from the heat and serve along with roti or rice.

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