Mughlai Gobhi Korma

Instructions

1. 1

   Prepare the ingredients: - Cut the cauliflower into medium-sized florets. Blanch them in boiling salted water for 3-4 minutes, then drain and set aside. - Soak the cashew nuts in 1/4 cup of hot water for 15 minutes. - Thinly slice one onion and roughly chop the other.

2. 2

   Make the korma paste: - In a small pan, heat 1 tablespoon of ghee. Add the roughly chopped onion and sauté for 3-4 minutes until translucent. - Add the soaked cashews (along with their water) and cook for another minute. - Let the mixture cool completely. Transfer to a blender, add the whisked curd, and grind to a very smooth paste.

3. 3

   Prepare the fried onions and gravy base: - In a larger pot or kadai, heat the remaining 2 tablespoons of ghee over medium heat. - Add the thinly sliced onions and fry, stirring often, for 8-10 minutes until they are golden brown and crisp. Remove half of the fried onions and set them aside for garnish. - In the same ghee with the remaining onions, add the bay leaf, green cardamom, cloves, and cinnamon stick. Sauté for 30 seconds until fragrant. - Add the ginger-garlic paste and cook for 1 minute until the raw smell disappears.

4. 4

   Cook the korma gravy: - Reduce the heat to low. Add the coriander powder, turmeric, red chili powder, and white pepper powder. Stir for 20-30 seconds. - Pour in the cashew-onion-curd paste. Cook on low heat, stirring continuously, for 5-7 minutes until the paste thickens and ghee begins to separate at the edges. - Slowly stir in 1.5 cups of water and salt. Bring the gravy to a gentle simmer.

5. 5

   Cook the cauliflower and finish the dish: - Add the blanched cauliflower florets to the gravy. Mix gently to coat. - Cover the pot and let it simmer on low heat for 10-12 minutes, or until the cauliflower is tender but still holds its shape. - Stir in the fresh cream, sugar, and garam masala. Crush the reserved fried onions with your hands and add them to the korma. - Finally, add the kewra water and give it a gentle mix. Let it simmer for 2 more minutes. - Garnish with the remaining fried onions and chopped coriander leaves. Serve hot.