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 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.
- 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.
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
- 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 ½ 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 ½ 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.
- 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.
