MUGHLAI GOBI KORMA (Cauliflower Korma)

MUGHLAI GOBI KURMA, a rich cauliflower curry/korma in a spicy onion and almonds gravy. It is a perfect side dish with any roti/paratha/naan etc.

This recipe has been languishing in my drafts for such a long time; I almost forgot to share this amazing dish with all of you! What with travelling every year between my home in Mysore and my two sons’ homes in USA, blogging has become a challenge for me!

Nevertheless, I keep going on as this is not a chore for me but a passion and has become a way of life! I am so glad I am able to share this wonderful cauliflower delight with you before it is lost in my files!

MUGHLAI CUISINE:

Now, what is Mughlai cuisine? This basically is a type of Indian cuisine that emerged because of Mughal rule in India between 1426 to 1857 with the influence of Persian cuisine, when dishes rich in nuts, saffron, aromatic spices and dry fruits were created; hence the name “Mughlai” cuisine, an Indo-Persian type of cooking using local spices and flavors.

This type of cuisine was mainly popular and originated in North India. They can generally be classified into koftas, pulaos, biryanis, kebabs, korma/kurmas etc.

MUGHLAI GOBI KORMA/KURMA:

I have tried to bring some of the royal mughlai flavors into my kitchen by making an easy cauliflower or gobi korma using simple and basic ingredients available in any Indian kitchen.

Sauteed or deep fried  cauliflower florets are simmered in a thick, rich almond and onion gravy using aromatic spices, some yogurt (can omit if vegan) and exotic saffron or zafran strands.

BASIC INGREDIENTS NEEDED:

Cauliflower/gobi florets – either deep fried/shallow fried or if calorie conscious, pan fried in oil or ghee

Aromatic spices – cardamoms, cinnamon, cumin, coriander seeds, bay leaves, Kashmiri red chili powder,  spice powders like a store bought powder like Kitchen King or any spice mix you like etc.

Masala paste ingredients – onions, ginger, garlic, green chilies

Nuts – almonds (slivered, whole, chopped) or even cashews

Yogurt – can avoid if vegan

HOW TO MAKE MUGHLAI GOBI KORMA:

Just saute or deep/shallow fry (I prefer this method) gobi florets and keep aside. Make a paste of onions, nuts, ginger, garlic etc. and fry with spice powders. Once fully sauteed, make a gravy to your personal consistency/taste and simmer the fried florets in it.

SERVING SUGGESTIONS:

Garnished with freshly chopped cilantro/coriander leaves and a shower of crushed dry Kasoori methi (dried fenugreek leaves easily available in any Indian store or online), optional , we enjoyed creamy, rich and super exotic Mughlai Gobi Korma with some soft methi parathas (fenugreek leaves parathas).

You can serve it with your favorite flat bread or even enjoy some with hot, steamed Basmati rice.

ENJOY AND HAPPY COOKING!

If you love Indian curries, especially north Indian, you must try these too:

• Mixed Vegetable Kadai Masala
• Creamy Mushroom Masala
• Mung Bean Dal Curry with Spinach
• Shahi Paneer Butter Masala Curry

Check out how I made this amazing Mughlai Gobi Korma in my kitchen:

STEP-WISE INSTRUCTIONS TO MAKE MUGHLAI GOBI KORMA:

Wash gobi florets in lots of water and drain.

TO MAKE THE ONION PASTE:

In a blender jar, add onion, green chilies, ginger, garlic and soaked and drained almonds.

Make a fairly fine paste. Remove and set aside.

TO MAKE THE MUGHLAI GOBI KORMA:

Heat oil in a large saucepan and once the oil is hot, add the gobi florets in batches. Fry them until they are light golden in color, stirring often.

Remove and keep aside on oil-absorbent paper lined plates.

In the same oil, add the dry spices; cardamoms, bay leaf, cinnamon, cloves and cumin. Fry on medium heat for a few seconds to infuse the oil with the aromatic spices.

Add the ground onion paste and stir fry on medium heat for a few minutes, stirring continuously. Stir in haldi powder and saute on medium heat until most of the moisture is gone.

Add beaten yogurt/curd, mix and cook again for a few seconds. If vegan, you can omit this.

Mix the spice powders; red chili powder, Kitchen king powder and freshly ground coriander powder in a little water. Mix well to combine.

Add this to the masala paste and cook until you see oil separating from the sides.

Once this happens, you know the spices have fried well.

Now add enough water to make medium consistency gravy. Add salt to taste and bring to a boil.

Add the fried cauliflower/gobi florets and saffron strands (optional) ; simmer for about 5 minutes.

Garnish with freshly chopped coriander leaves/crushed kasoori methi and serve hot with any Indian flat bread like roti, paratha, naan or even some toasted slices of bread!

Enjoy and Happy Cooking!

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