This is one of the best cauliflower /Gobhi recipes of all time. If you have not tried it yet, then now is the time. I bet cauliflower has never tasted this lavish and delectable.
The mild Malai Gobhi Korma /Cauliflower Korma recipe takes under thirty minutes to prepare and is loved by everyone.
Slightly boiled cauliflower florets are shallow-fried in turmeric-infused oil and then tossed in a creamy cashew-nut-based gravy.
This classic North Indian curry is comforting in any season.
Ingredients Needed to Make this Malai Gobhi Korma
Cauliflower Florets /Gobhi—Clean, fresh florets or frozen ones are best for this recipe. Preferably, use slightly larger florets. I like to add a few frozen green peas at the end.
Whole Spices- Bay Leaf, Black Cardamom, Green Cardamom, cinnamon sticks, Cumin seeds.
For curry/korma paste, use cashew nuts, melon seeds, and yogurt/curd.
Oil for cooking.
Other spices include crushed black pepper, Kashmiri chili powder, Coriander Powder, Garam Masala Powder, and Dried Fenugreek powder.
Aromatics such as onion and ginger garlic paste.One fresh green chili for that extra kick.
Heavy cream to finish it.
How to cook?
The first step is washing and boiling the cauliflower florets until they are half cooked. Skip this step if you are using frozen cauliflower.
Now shallow fry them till they look golden and slightly crisp in a heavy-bottom pan.
Make a paste of yogurt, green chili, cashew nuts, and melon seeds.
Then, cook this paste with onion, ginger, garlic paste, and all the other spices. Add shallow-fried cauliflower and make sure it is coated with all the spices. At this time, finish with some heavy cream or whisked homemade malai. Add a little water to make the consistency—it should be thick. Garnish and enjoy.
What to serve with Malai Gobhi Korma?
Rice is the ultimate partner for creamy, luscious curries. Pairing this gobhi korma with warm ghee rice is so comforting that you will feel yourself immersed in a warmth of relatable taste blanket. For extra crunch and taste, add some pickled red onion.
Bread- What could be better then scooping this curry with the choice of Indian bread? This bread could be Naan or home-style roti or paratha. Eating curry and bread is just classic any time.
Why will you love this Curry?
Making this curry is easy for people who are new to Indian cooking. The whole cooking process is divided into three main steps.
Most people shy away from cooking Indian food because of the list of ingredients; however, in this particular scenario, only basic spices are involved.
This curry is mild, unlike most spicy Indian curries. Hence, it is suitable for almost all palates.
You may want To Check out some of my favorite Cauliflower Recipes,
Air Fryer Roasted Whole Cauliflower
cAir Fried Cauliflower Manchurian
Air Fryer Cajun Cauliflower Steak with Avocado Sauce
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Ingredients
Method
- Boil the washed and cleaned cauliflower till they are 50 percent cooked.
- Wipe with a paper towel and shallow fry in mustard oil till they look golden crisp.
- Remove them to a plate.
- Grind a smooth paste of cashew ,melon seeds ,green chili and yogurt.
- Take a heavy bottom pan or kadhai.
- Add ghee/oil.Add all the whole spices and let them crackle.
- Add chopped onion and ginger garlic paste and cook till raw smell is gone and onion looks translucent.
- Now add all the dry spices and cook them for about 30 second.
- Add cashew nut paste and cook on low flame till the oil separates. Add heavy cream or whisked malai to it.
- Now add green peas ,fried cauliflower and ¼ cup of water .
- MIx everything and cook till the curry /gravy looks rich and shiny.
- Scoop it with a piece of naan or roti and enjoy.
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