Fulkopir Korma or Gobi Korma (Spicy Cauliflower Curry)

Today when I was searching my clicked but not posted folder in my computer I found few photos which I clicked long back but due to my lethargy I didn’t posted. Today while returning back from morning walk, Baba bought a beautiful and fresh cauliflower which is to my surprise very unusual during summer. So I was thinking of making some ‘Doi Fulkopi’ with it. But before that that thought of sharing this beautiful cauliflower recipe…’Fulkopir Korma’. Now this is not an everyday recipe. You can always serve it with Vegetable Pulao or any Paratha when you invite some guests to your place. Enjoy the recipe!

Ingredients:

• Cauliflower – 8-10 florets (big size)
• Onion Paste – 3 Tbsp
• Coconut Paste – 2 Tbsp
• Cashew & Raisin Paste – 2 Tbsp
• Tomato – 1 (Small-chopped)
• Ginger Paste – 1 ½ tsp
• Turmeric Powder – 1 tsp
• Cumin Powder – ½ tsp
• Coriander Powder – 1 tsp
• Red Chilli Powder – 1 tsp
• Kashmiri Red Chilli Powder – ½ tsp
• Sahi Garam Masala Powder – ½ tsp
• Milk – ½ cup
• Bay leaf – 2
• Oil – ¼ cup
• Ghee – 1 tsp
• Sugar – ½ tsp
• Salt – To taste
• Fresh Cream – 2 tsp (Optional)

 Steps:

1. Heat oil in a kadai and fry the cauliflower florets till golden brown adding a little turmeric powder and salt. Take out from oil and keep aside.
2. In the same oil add ghee and temper the oil+ghee with bay leaf.
3. Now add onion paste and ginger paste. Fry till raw smell goes off.
4. Next add tomato, coconut paste and all the dry masala powders till oil separates.
5. Now add fried cauliflower florets. Add sugar. Adjust salt. Stir for another couple of minutes.
6. Next add cashew and raisin paste. Add a little water or milk. Cover and cook till cauliflowers are done.
7. Remove the cover. Sprinkle garam masala powder and add a little cream if you wish to. Switch off the heat. Cover and let it rest for 10 minutes.
8. Serve with Vegetable Pulao, Lachha Paratha, Tekona Paratha or Luchi.