Gobhi Korma
Gobhi Korma is a rich and aromatic vegetarian curry featuring tender cauliflower florets simmered in a luscious, creamy gravy infused with cashew paste, yogurt, and a blend of aromatic Indian spices. This indulgent dish combines the sweetness of caramelized onions, the subtle heat of green chili, and the earthy flavors of cumin and garam masala, creating a deeply satisfying and flavorful experience. Perfectly enhanced by a silky tomato base, this gluten-free recipe is ideal for pairing with naan, roti, or fluffy steamed rice. Whether you're hosting a dinner party or treating yourself to a comforting homemade meal, Gobhi Korma is a crowd-pleasing delight that brings the essence of traditional Indian cooking right to your plate.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 2 large, finely chopped Onion
- 2 medium, pureed Tomatoes
- 2 teaspoons Ginger-garlic paste
- 0.5 cup Yogurt
- 10 pieces Cashews
- 0.25 cup Milk
- 1 medium, slit Green chili
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon (or to taste) Salt
- 2 tablespoons, chopped (for garnish) Cilantro
- 1 cup Water
Instructions
Wash the cauliflower and cut it into medium-sized florets. Blanch the florets in boiling water for 3-4 minutes, then drain and set aside.
Soak the cashews in warm milk for 10 minutes. Blend them into a smooth paste and set aside.
Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Add the finely chopped onions and sauté until golden brown, about 5-7 minutes.
Stir in the ginger-garlic paste and sauté for another minute until fragrant.
Add the pureed tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Cook the mixture for 5-7 minutes, stirring occasionally, until the oil begins to separate.
Lower the heat and add the yogurt gradually, stirring continuously to prevent curdling.
Mix in the cashew paste and cook for another 2-3 minutes, allowing the flavors to blend.
Add 1 cup of water and bring the mixture to a gentle simmer. Adjust the water quantity for desired gravy consistency.
Add the blanched cauliflower florets and the slit green chili. Cover and cook on low heat for 10 minutes or until the cauliflower is tender but not mushy.
Sprinkle garam masala and give the curry a final stir.
Garnish with chopped cilantro and serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 18.4 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 3208 mg | 139% | |
| Total Carbohydrate | 99.8 g | 36% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 48.0 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 604 mg | 46% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3372 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
