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Good Idea to Serving Extraordinary Bangladeshi Style Cauliflower Korma

Wishing to dine Bangladeshi Style Cauliflower Korma a best restaurant's, but for some causes are not able to go to restaurants. This page is going to guide you with clear instructions on preparing a Bangladeshi Style Cauliflower Korma like a famous chef made.

Bangladeshi Style Cauliflower Korma

We hope you got insight from reading it, now let's go back to bangladeshi style cauliflower korma recipe. To cook bangladeshi style cauliflower korma you only need 19 ingredients and 6 steps. Here is how you do it.

To prepare an unforgettable Bangladeshi Style Cauliflower Korma, below are the materials required:

  1. Use 1 of medium size cauliflower.
  2. Get 1 of medium size onion.
  3. Prepare 5-6 of garlic pods.
  4. Take 2 inch of ginger.
  5. You need 4 of green chillies.
  6. Prepare 9-10 of cashew nuts.
  7. Get 3 tsp of curd.
  8. Prepare 1/2 tsp of red chilli powder.
  9. Take 1 tbsp of freshly grated coconut.
  10. You need 1 of bay leaf.
  11. Get 1 inch of cinnamon stick.
  12. Use 5-6 of black peppercorns.
  13. Get 1 tsp of sugar.
  14. You need to taste of Salt.
  15. Get 1 tsp of garam masala powder.
  16. Use 1 tsp of ghee.
  17. You need As needed of Oil.
  18. Use As needed of Water.
  19. You need 2 tsp of fried onions for garnishing.

After preparing the materials, now you are ready to make your 5-star Bangladeshi Style Cauliflower Korma by following the procedures on this section:

  1. Cut 1 medium size of cauliflower into medium chunks, blanch them in water for 2-3 mins, take it out, once the water dries out, fry them for 2-3 mins. Keep it aside..
  2. Make a paste of onion. Make a paste of ginger, garlic & 2 chopped green chilies with little water. In the same pan add some more oil, add the bay leaf, cinnamon stick & black pepper corns, fry it for 1 min, add the onion paste and fry it for 2-3 mins. Next add the ginger garlic & chilli paste and again sauté it for another 3-4 mins or until the raw smell goes away & the masala stick to the pan..
  3. Next add the grated coconut & again fry it for another 2-3 minutes, add the cashew nuts paste (you can use peanut paste as well or can mix both cashews & peanuts), fry it for 2-3 mins on a low flame. Next add the whisked curd and contiously stir it for another 3-4 mins or until oil starts to separate from sides.
  4. Next add red chilli powder, salt & sugar and mix it well for another 2 mins.
  5. Add the fried cauliflowers, gently coat it well with the masala, add some warm water, allow it to boil once, then cover and cook it for 6-7 mins or until the cauliflowers turns soft. However do not overcook them..
  6. Once it is almost done add 2 slitted green chillies, garam masala powder, ghee, gently mix it, switch off the flame and allow it to rest for 2-3 mins and it's ready. Lastly garnish it with some fried onions and serve it hot..

This Bangladeshi version of korma closely adheres to the refined culinary traditions of the Mughal Empire of South Asia, with its exotic spices like the mighty cardamom and cinnamon. Dazzle your family and friends with this scrumptious recipe that highlights the royal culinary history of Bangladesh. The cauliflower kurma gravy is creamy, lightly spiced and accompanies pooris, parotta, chapatis, idiyappam, neer dosa, set dosa, peas pulao, steamed rice This cauliflower kurma recipe is from the Chettinad cuisine and inspired from the Chettinad cookbook. Bangla, Bangladeshi, Bengali Recipes and Food from Bangladesh are great in taste and are fun to cook. Khana Pakana is the source for authentic Bangla Cauliflower also contains vitamin C and folate.

Recipe : Bangladeshi Style Cauliflower Korma

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step by step to make Bangladeshi Style Cauliflower Korma

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