Cauliflower Korma

          Korma in general is a very popular side dish served in many restaurants. It is prepared with mixed veggies or any single veggie and differs from one region to the other. Yoghurt, coconut or cashew paste is used for the base gravy. 

         So let me share my version of a Korma made with cauliflower. This yummy preparation can be served either with pulao, jeera rice, poori, paratha, chapatti, etc. In the South it is often relished with appam, idiyappam or biryani. 

• 1 medium size cauliflower, cut into florets
• 3-4 tbsp. oil
• 2 bay leaves
• 1" cinnamon stick 
• 2-3 green cardamoms
• 4-5 cloves
• 1 tsp. cumin seeds 
• 1 onion
• 1" ginger
• 3-4 garlic cloves
• 1 tomato
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. roasted coriander powder
• 1 tsp. roasted cumin powder
• 1 tsp. garam masala powder
• 1 tsp. sugar (opt)
• 1 tsp. kasuri methi (dry fenugreek leaves). crushed
• 1/2 cup yoghurt
• 1 tsp. ghee
• coriander leaves to garnish

          Blend the onion, ginger, garlic and tomatoes to a smooth paste. Keep aside. Heat 2 tbsp. oil in a pan and fry the cauliflower florets till light brown in colour. Drain and keep aside. 

          Heat remaining oil and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds.

          Now add the ground paste and sauté till the oil separates. Add all the dry spices (except garam masala) kasuri methi, sugar and yogurt. Mix well and continue to stir fry till it leaves the sides of the pan. 

          Add the fried cauliflower and 1/2 cup water. Cover and cook on a low flame till done. Add the garam masala and ghee. 

          Stir and switch off the flame. Keep it covered for 2-3 minutes. Garnish with coriander leaves and serve as a side dish with rice or chapatti.