{"id":6828,"date":"2011-02-08T23:16:03","date_gmt":"2011-02-09T04:16:03","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=6828"},"modified":"2015-03-18T19:41:02","modified_gmt":"2015-03-18T23:41:02","slug":"cauliflower-and-fenugreek-leaves-korma","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/cauliflower-and-fenugreek-leaves-korma\/","title":{"rendered":"Cauliflower and Fenugreek Leaves Korma"},"content":{"rendered":"<p style=\"text-align: center;\"><img decoding=\"async\" class=\"aligncenter\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/02\/cauliflower-fenugreek-curry.jpg\" alt=\"Cauliflower Fenugreek Leaves Korma\" \/><\/p>\n<p>A vegetarian delicacy that made me forget that I am actually eating vegetables&#8230;<\/p>\n<p>Last night while looking at my <a href=\"http:\/\/www.dinner365.com\/\" target=\"_blank\">Dinner365.com<\/a> website and the dinner pictures that I had posted so far made me realize that I haven&#8217;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&#8217;s dinner I made up my mind to make a\u00a0vegetarian\u00a0dish. 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.<\/p>\n<p><strong>Cauliflower Fenugreek Leaves Korma<\/strong><\/p>\n<p style=\"text-align: center;\"><img decoding=\"async\" class=\"aligncenter\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/02\/Cauliflower-fenugreek-curry1.jpg\" alt=\"Cauliflower Fenugreek Leaves Korma\" \/><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>Cauliflower, cut into small florets- 1 medium size<\/li>\n<li>Fenugreek leaves- 1 bunch<\/li>\n<li>Onion, chopped- 2<\/li>\n<li>Yogurt- 1\/2 cup<\/li>\n<li>Ginger-Garlic paste- 1 tbsp<\/li>\n<li>Whole Red dry chili- 2<\/li>\n<li>Chili powder- 1 tsp<\/li>\n<li>Turmeric powder- 1\/4 tsp<\/li>\n<li>Coriander powder- 1tsp<\/li>\n<li>Garam masala- 1\/2 tsp<\/li>\n<li>Cumin powder- 1\/2 tsp<\/li>\n<li>Tomato paste- 1\/4 cup<\/li>\n<li>Water- 1\/4 cup<\/li>\n<li>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)<\/li>\n<li>Salt- to taste<\/li>\n<li>Oil- 2 tbsp<\/li>\n<\/ul>\n<p><strong>Instruction<\/strong><\/p>\n<ul>\n<ul>\n<li>Separate the cauliflower into small florets and soak in hot water for 10 minutes.<\/li>\n<li>Place a pan over medium heat, add 1 tbsp oil, add onion and let it turn caramelized.<\/li>\n<li>Grind the caramelized onion along with yogurt to a smooth paste and keep aside.<\/li>\n<li>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.<\/li>\n<li>Heat a large pan and add 1\/2 tbsp oil to it.<\/li>\n<li>Add whole red dry chilies and ginger-garlic paste, saute for a few seconds.<\/li>\n<li>Lower the heat and add chili powder, turmeric powder, coriander powder, cumin powder and garam masala, saute for a second. Don&#8217;t burn the ground spices.<\/li>\n<li>Add the ground onion-yogurt mixture and combine well.<\/li>\n<li>Add the tomato paste and combine everything well.<\/li>\n<\/ul>\n<\/ul>\n<p><img decoding=\"async\" class=\" aligncenter\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/02\/making-cauli-fenugreek-curry.jpg\" alt=\"Making Cauliflower Fenugreek Leaves Korma\" \/><\/p>\n<ul>\n<ul>\n<li>Put the cauliflower florets, combine with the yogurt sauce, add water and cook it for 15 &#8211; 20 minutes or till tender, after covering the pan with its lid.<\/li>\n<\/ul>\n<\/ul>\n<p><img decoding=\"async\" class=\" aligncenter\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/02\/making-cauliflower-fenugreek-curry1.jpg\" alt=\"Making Cauliflower Korma\" \/><\/p>\n<p><img decoding=\"async\" class=\" aligncenter\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/02\/making-cauliflower-fenugreek-curry.jpg\" alt=\"Making Cauliflower Fenugreek Leaves Korma\" \/><\/p>\n<ul>\n<li>When the cauliflower has turned tender, add the cooked fenugreek leaves and combine them together.<\/li>\n<li>Now add the ground almond paste and cook for some more time till the sauce thickens.<\/li>\n<li>Have a taste and add salt according to your needs.<\/li>\n<li>Remove from the heat and serve along with roti or rice.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipe\" data-rating=\"0\">\t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/02\/cauliflower-fenugreek-curry.jpg\" \/>\n<div class=\"item ERName\">Cauliflower and Fenugreek Leaves Korma<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Cauliflower, cut into small florets- 1 medium size<\/li>\n<li class=\"ingredient\">Fenugreek leaves- 1 bunch<\/li>\n<li class=\"ingredient\">Onion, chopped- 2<\/li>\n<li class=\"ingredient\">Yogurt- 1\/2 cup<\/li>\n<li class=\"ingredient\">Ginger-Garlic paste- 1 tbsp<\/li>\n<li class=\"ingredient\">Whole Red dry chili- 2<\/li>\n<li class=\"ingredient\">Chili powder- 1 tsp<\/li>\n<li class=\"ingredient\">Turmeric powder- 1\/4 tsp<\/li>\n<li class=\"ingredient\">Coriander powder- 1tsp<\/li>\n<li class=\"ingredient\">Garam masala- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Cumin powder- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Tomato paste- 1\/4 cup<\/li>\n<li class=\"ingredient\">Water- 1\/4 cup<\/li>\n<li class=\"ingredient\">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)<\/li>\n<li class=\"ingredient\">Salt- to taste<\/li>\n<li class=\"ingredient\">Oil- 2 tbsp<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Separate the cauliflower into small florets and soak in hot water for 10 minutes.<\/li>\n<li class=\"instruction\">Place a pan over medium heat, add 1 tbsp oil, add onion and let it turn caramelized.<\/li>\n<li class=\"instruction\">Grind the caramelized onion along with yogurt to a smooth paste and keep aside.<\/li>\n<li class=\"instruction\">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.<\/li>\n<li class=\"instruction\">Heat a large pan and add 1\/2 tbsp oil to it.<\/li>\n<li class=\"instruction\">Add whole red dry chilies and ginger-garlic paste, saute for a few seconds.<\/li>\n<li class=\"instruction\">Lower the heat and add chili powder, turmeric powder, coriander powder, cumin powder and garam masala, saute for a second. Don&#8217;t burn the ground spices.<\/li>\n<li class=\"instruction\">Add the ground onion-yogurt mixture and combine well.<\/li>\n<li class=\"instruction\">Add the tomato paste and combine everything well.<\/li>\n<li class=\"instruction\">Put the cauliflower florets, combine with the yogurt sauce, add water and cook it for 15 &#8211; 20 minutes or till tender, after covering the pan with its lid.<\/li>\n<li class=\"instruction\">When the cauliflower has turned tender, add the cooked fenugreek leaves and combine them together.<\/li>\n<li class=\"instruction\">Now add the ground almond paste and cook for some more time till the sauce thickens.<\/li>\n<li class=\"instruction\">Have a taste and add salt according to your needs.<\/li>\n<li class=\"instruction\">Remove from the heat and serve along with roti or rice.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.2925<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>A vegetarian delicacy that made me forget that I am actually eating vegetables&#8230; 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&#8217;t cooked many veggie dishes. I do include veggies in my diet but it would always be accompanied by &hellip; <\/p>\n","protected":false},"author":1,"featured_media":21069,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[346,877,27,18],"tags":[],"class_list":["post-6828","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cauliflower-by-ingredient","category-high-proteinlow-carb","category-indian-cuisine","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/6828","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=6828"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/6828\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/21069"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=6828"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=6828"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=6828"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}