Phool Gobhi Korma (Cauliflower in Yogurt based curry)

It's been a long time that I have posted something here, partially because my computer has been out of service for a while and I was way too lazy to blog anything from my phone. But the major reason was a block, a cooks block. I guess it is a new term used probably for the first time. Its something like a writer's block when someone faces lack of new content and ideas. Similarly I was facing a block when I wasn't getting any fresh ideas. Nevertheless now that I have started, I shall try and be frequent. But remember I am not good at being frequent.........

This recipe is originally made with Potol (pointed gourd or parwal) fried with spices and cooked in thick yogurt gravy. With the creaminess of the yogurt and aromatic spices this humble vegetable tastes heavenly. 

I made it with some cauliflower and the result was equally amazing. The crunch of the florets along with the tangy, sweet and spicy gravy was a match made in heaven. The best thing is, it can be made with everyday ingredients you find in your kitchen and can be made in a surprisingly short time.

Things you will needs

1 Medium Cauliflower ( Florets separated)

1 Cup fresh yogurt (Room Temperature)

2 Black cardamom

3 cloves

2 Tsp Kashmiri Red Chili Powder

1 Tsp Coriander Powder

1 Tsp Garam Masala

Salt to taste

Pinch of Sugar

Method

Parboil the Cauliflower Florets for 2 minutes and submerge in cold water to stop the cooking. Remove and drain all the water.

Heat oil in a deep pan and deep fry all the cauliflower in batches, until golden brown. Make sure they do not break. Remove from oil and keep aside on kitchen paper to soak excess oil.

In a pan add oil and when it is hot, add the cloves and black cardamom.

Add the sugar and the Kashmiri red chili powder and mix with the oil.

Immediately add the cauliflower before the red chili burns and fry for few seconds. 

Reduce the heat to low and add the yogurt, coriander powder and garam masala. Mix carefully without breaking the florets.

You do not have to bring the gravy to a boil, remove from heat when the gravy has mixed well and oil surfaces (which'll be almost immediately).

Now add the salt to taste. Adding salt at the end makes sure that yogurt wont split and retain the creamy texture.

Serve with some Pulav or Naan or Paratha and enjoy this simpl but great tasting vegetarian dish.