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Blackened Raisin Cauliflower Korma (Gobhi Korma) From Meera Sodha »Simple And Healthy Recipe! ✅

“I spent years fighting standard Indian home curries like kormas because they are not authentic to the Indian home cooking I grew up with. But then I realized how delicious it is to clean up korma sauce with naan bread and wrote this recipe.” Meera Sodha writes. “Those curry houses are in decline now, but this dish is a little homage to a simpler time and simple pleasure.”

The result is a comforting dish that truly wins everyone over and can be replicated just as easily as a weekly dinner or meal to entertain a crowd. As Sodha writes, “This is a great dish to make when people come over, because it is a crowd-pleaser and easy to cook. Typically, the sauce is combined with the roasted cauliflower at the same time, leaving you more time to tell your best jokes or spoil your guests. Much of the flavor in this dish comes from both the caramelization of the onions and the roasting of the cauliflower, so don’t compromise on either.”

Pro Tip: We love to keep Urvashi Pitre’s Quick Ginger Garlic Paste in the freezer to use in this recipe and whenever we need garlic and ginger (simply freeze small portions of the mixture in an ice cube tray, scoop out and store the cubes in a resealable freezer bag).

Recipe slightly adapted from fresh indian (Flatiron Books, May 2018). —Great recipes

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Cauliflower Korma with Blackened Raisins (Gobhi Korma) from Meera Sodha

ingredients
  • 2 large cauliflowers (about 3 1/2 pounds total)

  • Neutral oil, such as grapeseed or canola.

  • Salt

  • 2 large yellow onions, thinly sliced

  • 6 garlic cloves (see note above)

  • 2 1/2-inch ginger, peeled (see note above)

  • 3/4 teaspoon ground cardamom (or finely ground seeds from 8 pods)

  • 1 teaspoon ground black pepper

  • 2 teaspoons of garam masala

  • 1/2 teaspoon ground red pepper (we used cayenne pepper)

  • 1 cup of chopped almonds

  • 2 tablespoons of honey

  • 2 cups plain Greek yogurt

  • 3/4 – 1 1/4 cups milk

  • a handful of raisins

  • A handful of sliced ​​almonds

Indications
  1. Heat oven to 180°C and (optionally) line two large baking sheets with aluminum foil.

  2. Chop cauliflower into bite-size florets and place in a large bowl. Pour 4 tablespoons of oil over the florets (or mix just enough to coat them adequately), then sprinkle with 1 teaspoon of salt. Mix with your hands until completely covered and arrange them in a single layer on the trays. Roast for 30-40 minutes, until tender and golden in places. Check every 10 minutes: if the florets start to burn, cover loosely with foil.

  3. Meanwhile, put 3 tablespoons of oil in a large skillet over medium heat and, when hot, add the onions. Cook for 12-15 minutes, until soft and golden, then crush or grate the garlic and grate the ginger. Fry for a couple of minutes, then add the ground cardamom, black pepper, garam masala, ground red pepper, ground almonds, honey, and 1 1/4 teaspoons salt (or to taste). Fry for 3 minutes, then add the yogurt.

  4. Lower the heat and cook for about 10 minutes, until the sauce begins to brown. When the cauliflower is tender, pour it into the sauce and toss to coat. Thin the sauce to the consistency of yogurt poured with milk and heat. Check the seasoning, as you may need to add a little more salt.

  5. Finally, put a small saucepan over medium heat and, when hot, add the raisins and chopped almonds. Sauté until the raisins begin to blacken and puff up and the almonds are golden brown, then remove from heat.

  6. To serve, sprinkle raisins and toasted almonds on top of the cauliflower and serve with rice or chapati.

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