Directions
Today, we are going to learn about a meal that is really vital to Indian cuisine: korma, or kurma as it is referred to in the southern part of India. In point of fact, we might keep the same name for the sauce, but it will not taste the same.
So, tell me, what can you expect to find on your plate? As its name suggests, cauliflower should be added first, followed by a paste made of coconut, tomato, ginger, and garlic, and then a healthy helping of spices. Anise, turmeric, cardamom, and cinnamon are just a few of the others that come to mind.
In the north, the technique of preparation is also the same; all of the ingredients are cooked together, one at a time, beginning with the spices, then moving on to the onion, followed by the components of the sauce, and finishing with the cauliflower.
After you have achieved a thick paste, proceed to add water and let it to diminish.
This meal, which can be made quite easily, is extremely significant in Indian culture since, in addition to being easily adaptable to the particulars of individual regions, it also has a long history.
History
Under the rule of the Mughal Empire, it would have been located in the northern part of the country at a time when the borders were evidently very different from what they are today.
It is believed that his birthplace is in what is now known as Kashmir, which is located between Pakistan and India.
As was mentioned before, it is easily adaptable to a variety of various cultures.
This is the reason why you can find beef or chicken korma, as well as vegetarian variations, such as the paneer version that we had already cooked on this account, or the cauliflower one that we prepared today.
It is even possible for it to occasionally take on a symbolic or religious importance, such as the “Eid Korma” cooked from lamb or mutton, which is prepared by many Muslim families on the occasion of Eid al-Adha.
Ingredients
Masala
- 45 grams of grated fresh coconut
- 6 grams of fennel seeds
- 7 grams of poppy seeds
- 12 grams of cashew nuts
- 2 green peppers
For kurma
- 1 cauliflower cut into cubes and steamed
- 1 finely chopped onion
- 3 tomatoes cut into small cubes
- 7 grams of cumin seeds
- 8 grams of dried garlic
- 10 grams of ginger paste
- 1 tsp ground cumin
- 5 grams of red pepper powder
- 30 grams of turmeric powder
- 1 tsp garam masala
- 35 grams of vegetable oil
- fresh cilantro
Preparation
Hey guys, today I’m gonna show you how to make the most amazing fresh coconut masala! First things first, we gotta soak those cashews and poppy seeds in some hot water for 10 minutes. Let’s get started!
Okay guys, so we’re gonna drain this and then pour it into the blender. Let’s get blending!
Alright guys, it’s time to spice things up! Let’s add in some coconut, green chili, and fennel seeds and mix it all together until it’s nice and smooth.
Can’t wait to see how this turns out!
First, we gotta brown them up in a pan with a little bit of oil. Once they’re looking crispy and delicious, we’ll set them aside on a plate.
We’re gonna take that same pan and add a little bit of oil. Then we’re gonna fry up those cumin seeds, just like that!
It’s time to add those onions and sauté them up for a hot minute! 💃🏼👨🍳
We’re gonna add in that garlic and ginger paste, along with the rest of our amazing spices. Give it a good mix and watch the magic happen! 💥👨🍳
Now add those juicy tomatoes, give it a good mix, and let it simmer on low heat for about 10 minutes.
Add in that delicious coconut masala and let it simmer for another ten minutes! Yum!
Okay guys, now we’re gonna add in the cauliflower and mix it in super gently. Let’s get this dish looking and tasting amazing!
Bring this bad boy to the boil and then let it simmer for a few more minutes.
And voila, just sprinkle some fresh coriander leaves on top and you’ve got yourself a delicious dish!
