COURSE:
Main Course
Cauliflower Korma: A Creamy, Flavourful Vegetarian Delight
Savour the rich, aromatic flavours of Cauliflower Korma, a classic vegetarian dish that combines tender cauliflower florets with a creamy, spiced sauce. This comforting and wholesome curry is perfect for a weeknight dinner or as part of a larger feast, offering a satisfying and delicious way to enjoy plant-based dining. With your Instant Pot, creating this restaurant-quality dish at home is quick and hassle-free.
The key to a perfect Cauliflower Korma lies in its luxurious sauce, made with a blend of spices, coconut milk, and yoghurt for a velvety texture and depth of flavour. The Instant Pot simplifies the cooking process, ensuring the cauliflower is perfectly cooked – soft yet holding its shape – while allowing the spices to infuse deeply into the dish. Serve it with steamed rice or warm naan bread to soak up every bit of the fragrant sauce.
This vegetarian korma is not only a treat for your taste buds but also a nutritious addition to your meal rotation. Packed with the natural goodness of cauliflower and enriched with aromatic spices, it’s a dish that’s as wholesome as it is indulgent. Perfect for curry lovers and anyone looking to elevate their meat-free meals, Cauliflower Korma is sure to become a family favourite.
Cauliflower Korma
Product:
Instant Pot Multi-Cooker
Ingredients
- 1 small head cauliflower
- 1/2 cup raw cashews – 70g
- 400 ml unsweetened coconut milk
- 3 tbsp oil
- 1 medium onion finely chopped
- 2 tbsp ginger-garlic minced
- 1 small green chili minced
- 1/2 can chop or diced tomatoes- 200g
- 1 tsp curry powder
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 2 tsp ground cumin and coriander
- 1 tsp garam masala
- Salt to taste
- Coriander to garnish
Instructions
- Cut the cauliflower into bite-size florets and thoroughly wash it under running water.
- Leave it aside for 10-15 minutes to drain the excess water.
- Select saute mode on the Instant pot panel.
- Heat oil in the inner pot, add onion, ginger garlic, and chilli.
- Fry this mixture until light brown.
- Add crushed tomatoes and keep cooking the mixture further.
- Once the raw smell of tomatoes goes away, add all the spices powders and salt.
- After a minute or so add drained cauliflower florets and mix well.
- Cancel the saute mode, cover the pot with the lid.
- Select LOW PRESSURE for 0 minutes.
- Meanwhile, in a high-speed blender blend cashew with little water and make a fine puree. Leave it aside.
- Once done, release the pressure straight away.
- Now add cashew puree and coconut milk, mix.
- Saute for 1 minute.
- Sprinkle freshly chopped coriander and serve hot
Cauliflower Korma
COURSE:
Main Course
Product:
Instant Pot Multi-Cooker
Ingredients
- 1 small head cauliflower
- 1/2 cup raw cashews – 70g
- 400 ml unsweetened coconut milk
- 3 tbsp oil
- 1 medium onion finely chopped
- 2 tbsp ginger-garlic minced
- 1 small green chili minced
- 1/2 can chop or diced tomatoes- 200g
- 1 tsp curry powder
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 2 tsp ground cumin and coriander
- 1 tsp garam masala
- Salt to taste
- Coriander to garnish
Instructions
- Cut the cauliflower into bite-size florets and thoroughly wash it under running water.
- Leave it aside for 10-15 minutes to drain the excess water.
- Select saute mode on the Instant pot panel.
- Heat oil in the inner pot, add onion, ginger garlic, and chilli.
- Fry this mixture until light brown.
- Add crushed tomatoes and keep cooking the mixture further.
- Once the raw smell of tomatoes goes away, add all the spices powders and salt.
- After a minute or so add drained cauliflower florets and mix well.
- Cancel the saute mode, cover the pot with the lid.
- Select LOW PRESSURE for 0 minutes.
- Meanwhile, in a high-speed blender blend cashew with little water and make a fine puree. Leave it aside.
- Once done, release the pressure straight away.
- Now add cashew puree and coconut milk, mix.
- Saute for 1 minute.
- Sprinkle freshly chopped coriander and serve hot
Cauliflower Korma: A Creamy, Flavourful Vegetarian Delight
Savour the rich, aromatic flavours of Cauliflower Korma, a classic vegetarian dish that combines tender cauliflower florets with a creamy, spiced sauce. This comforting and wholesome curry is perfect for a weeknight dinner or as part of a larger feast, offering a satisfying and delicious way to enjoy plant-based dining. With your Instant Pot, creating this restaurant-quality dish at home is quick and hassle-free.
The key to a perfect Cauliflower Korma lies in its luxurious sauce, made with a blend of spices, coconut milk, and yoghurt for a velvety texture and depth of flavour. The Instant Pot simplifies the cooking process, ensuring the cauliflower is perfectly cooked – soft yet holding its shape – while allowing the spices to infuse deeply into the dish. Serve it with steamed rice or warm naan bread to soak up every bit of the fragrant sauce.
This vegetarian korma is not only a treat for your taste buds but also a nutritious addition to your meal rotation. Packed with the natural goodness of cauliflower and enriched with aromatic spices, it’s a dish that’s as wholesome as it is indulgent. Perfect for curry lovers and anyone looking to elevate their meat-free meals, Cauliflower Korma is sure to become a family favourite.
