Name: Vegan Shahi Gobi Kurma (no onion-no garlic) recipe by Vanitha Bhat at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3
Ingredients: 2 cups cauliflower florets; ½ cup green peas (fresh or frozen); For the coconut paste:; ½ cup grated coconut; 3 to 4 green chillies/jalapenos, according to your heat level; 7 to 8 cashew nuts; 1 teaspoon jeera/cumin seeds; 2 cloves; ½ inch piece cinnamon stick; 1 inch piece ginger; For the seasoning:; ½ teaspoon jeera/cumin seeds; ¼ teaspoon hing/asafetida; 1 green cardamom; 1 teaspoon coriander powder; ½ teaspoon cumin powder; ¼ to ½ teaspoon turmeric powder; 3 tablespoons cooking oil (or ghee if not vegan); Salt to taste

Ingredients Serving: 3

2 cups cauliflower florets
½ cup green peas (fresh or frozen)
For the coconut paste:
½ cup grated coconut
3 to 4 green chillies/jalapenos, according to your heat level
7 to 8 cashew nuts
1 teaspoon jeera/cumin seeds
2 cloves
½ inch piece cinnamon stick
1 inch piece ginger
For the seasoning:
½ teaspoon jeera/cumin seeds
¼ teaspoon hing/asafetida
1 green cardamom
1 teaspoon coriander powder
½ teaspoon cumin powder
¼ to ½ teaspoon turmeric powder
3 tablespoons cooking oil (or ghee if not vegan)
Salt to taste

Instructions

Wash cauliflower florets in plenty of water, drain.
In a saucepan, heat 1 tablespoon oil (or ghee if not vegan) and sauté the florets on high heat with a little salt for about 2 to 3 minutes till slightly soft and seared. Keep aside.
If using fresh peas, boil in a little water till soft and cooked. Drain and keep aside. Do not throw the cooked water; you can use it to dilute the gravy in the curry.
To make the coconut paste: In a small blender jar, add coconut, green chillies, cloves, cashew, cinnamon and ginger.
Blend to a fine paste with a little water.
To make the Shahi Cauliflower Kurma: In a deep saucepan or kadai, heat 2 tablespoons oil (or ghee if not vegan)
Once the oil is hot, add cumin seeds, hing/asafetida, turmeric powder, cardamom, coriander powder, cumin powder and curry leaves; saute for a few seconds on medium low. Take care not to burn the spices.
Add the coconut paste.
Fry the coconut paste on medium low till you get a good aroma and you can see a little bit of oil oozing out from the sides.
mmediately, add the seared cauliflower and cooked peas along with about 1 to 1 ½ cups of water (use the water used to cook the peas if you were using fresh peas). Add salt to taste and bring to a boil.
Lower the heat and cook covered for about 2 to 3 minutes for all the spices to permeate into the whole curry. Add more water in between if you feel the curry is getting dry. Make it as thick or thin as you want.
Once the vegetables are cooked but still just tender (you need a bite in the cauliflower), remove from heat. Add crushed fenugreek leaves or finely chopped coriander leaves/cilantro.
Serve golden yellow, vegan, hot turmeric infused Shahi Gobi Kurma/Korma with any Indian flat bread like roti, parathas, chapattis, naan etc. It tastes great with toasted bread or just plain cooked rice or any biryani too.

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