Cauliflower and 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

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 chilly- 2 no’s
• Chilly 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

Preparation:

• 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 chillies and ginger-garlic paste, saute for a few seconds.
• Lower the heat and add chilly 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.



• 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.





• 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.