Cauliflower & Cashew Korma
This creamy cauliflower and cashew korma is a flavorful Indian main course, perfect with rice or naan. It's surprisingly easy to make and feels like a special meal.
Ingredients
- 1 medium head cauliflower (about 700 grams)
- 0.5 cup raw cashews (whole or broken)
- 0.5 cup hot water
- 2 tablespoons ghee or vegetable oil
- 1 teaspoon cumin seeds
- 0.25 teaspoon asafoetida (hing)
- 2 medium onions, finely chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 green chilies, slit lengthwise
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon cumin powder
- 0.5 teaspoon garam masala
- 0.25 cup plain yogurt, whisked
- 0.5 cup water
- 0.5 cup full-fat coconut milk (or heavy cream)
- 1 teaspoon salt, or to taste
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- Chop 1 medium head cauliflower into bite-sized florets. Soak 0.5 cup raw cashews in 0.5 cup hot water for at least 15 minutes. After soaking, drain the cashews and blend them with 0.25 cup fresh water to a smooth paste. Set aside.
- Heat 2 tablespoons ghee or vegetable oil in a large pot or heavy-bottomed pan over medium heat. Add 1 teaspoon cumin seeds and 0.25 teaspoon asafoetida. Let them sizzle for 30 seconds until fragrant.
- Add 2 medium finely chopped onions to the pan and cook for 8-10 minutes, stirring occasionally, until the onions are soft and golden brown.
- Stir in 1 tablespoon ginger paste and 1 tablespoon garlic paste. Cook for 2 minutes until their raw smell disappears.
- Add 2 green chilies, 0.5 teaspoon turmeric powder, 1 teaspoon coriander powder, 0.5 teaspoon cumin powder, and 0.5 teaspoon garam masala. Cook for 1 minute, stirring constantly, to toast the spices.
- Reduce the heat to low. Gradually stir in 0.25 cup whisked plain yogurt, a little at a time, to prevent it from curdling. Cook for 2-3 minutes, stirring continuously, until the yogurt is fully incorporated and the mixture starts to release oil.
- Add the cauliflower florets and 0.5 cup water to the pan. Mix well, cover, and cook for 8-10 minutes, or until the cauliflower is tender-crisp. Check often to ensure it doesn't overcook.
- Stir in the prepared cashew paste, 0.5 cup full-fat coconut milk (or heavy cream), 1 teaspoon salt, and 0.5 teaspoon black pepper. Simmer uncovered for another 5 minutes, allowing the sauce to thicken slightly. Adjust salt and pepper to your taste.
- Transfer the Cauliflower & Cashew Korma to a serving bowl and garnish with 2 tablespoons fresh chopped cilantro. Serve hot with naan bread, roti, or basmati rice.