Indian Cauliflower Navratan Korma Food

INDIAN ROASTED CAULIFLOWER

Steps:

• 1. Preheat the oven to 400 degrees. Drizzle 3 tsp. oil onto a baking sheet. Sprinkle with turmeric. Spread the cauliflower on the pan in one layer. Drizzle with remaining oil. Add the salt and several grinds of pepper. Mix with your hands to coat the florets.
• 2. Roast the cauliflower for 20 minutes. Stir the cauliflower, roast 5 minutes and then stir again. Continue roasting until the cauliflower is almost soft and some tips are dark brown, about 5 minutes longer. Cool the califlower on the pan. Serve warm or at room temperature.

NAVRATAN KORMA RECIPE

Steps:

• Bring 3 cups of water to a rolling boil in a pot. Add onions and cashews to it and boil for 3 mins until the raw smell of the onions has gone. Turn off the stove.
• Remove the onions and cashews with a slotted spoon. Set them aside to cool and later grind it along with green chili to a smooth paste in a grinder jar.
• To the same hot water, add the cauliflower florets and leave them for 1 minute. Later drain the water and rinse them under running water. This blanching is done to get rid of any worms in the florets so you may skip this step if not required. Set aside.
• Heat 1 teaspoon oil or butter in a pan. Add cashews and almonds. Fry until light golden and then add raisins. As soon as the raisins swell remove all of the nuts and raisins to a small plate.
• To the same pan, add paneer and fry for 2 mins. Do not over fry they turn hard and chewy. If you want soft paneer, Keep them immersed in little warm water until we use later.
• There are 2 ways you can prepare the veggies. The first method is to immerse all the veggies in 1.5 cups of water and boil them until fork tender.
• The other method is to steam them. For this bring 2 cups of water to a boil in a steamer. Place the potatoes in a steam basket and stem until half done. Later add the rest of the veggies and steam together until just cooked. Do not over cook them.
• On a low flame, heat oil or butter in a pan. Add cumin, bay leaf, cardamom and cloves to the hot oil.
• When they begin to sizzle Add ginger garlic paste and fry until the raw smell has gone.
• Then add the ground onion cashew paste and cook until it turns thick to a mass and begins to leave the pan, meaning the paste is cooked well.
• Add chili powder, garam masala, turmeric and coriander powder along with salt.
• Saute until oil begins to separate from the mixture.
• Pour ¾ to 1 cup water and bring to a boil. Reduce the heat and simmer until slightly thick. Taste test and add more salt if required.
• Add all the steamed veggies and cook covered for 2 mins. Pour cream and stir.
• Add fried paneer and nuts. Turn off the heat and add kewra water or rose water if using. If using pineapple cool down the navratan korma slightly and add the pineapple chunks.
• Garnish navaratan korma with coriander, pomegranate arils and raisins.

INDIAN ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 400 degrees. Drizzle 1 tablespoon of the oil onto a baking sheet. Sprinkle on the turmeric. Spread the cauliflower on the pan in one layer. Drizzle with the remaining oil. Add the salt and several grinds of pepper. Mix with your hands to coat the florets.
• Roast for 20 minutes. Stir the cauliflower, roast 5 minutes and stir again. Continue roasting until the cauliflower is almost soft and some tips are dark brown, about 5 minutes longer. Cool the cauliflower on the pan. Serve warm or at room temperature.

INDIAN CAULIFLOWER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Cut off most of the cauliflower's stem and place the whole head in a baking dish.
• Heat two tablespoons of oil and turmeric together in a small frying pan. Brush the cauliflower head with the oil and turmeric mixture.
• Bake the cauliflower for 30 minutes.
• While the cauliflower is cooking heat two tablespoons of oil in a frying pan, mix in the minced onions and saute until the are a medium brown color. Add the pureed tomatoes, garlic powder, garam masala and salt. Let this mixture simmer for 10 minutes.
• Arrange lettuce leaves on a serving plate. Place the cauliflower on top of the lettuce. Pour the tomato curry over the cauliflower. Serve hot.

INDIAN CAULIFLOWER NAVRATAN KORMA

Steps:

• Combine first 9 ingredients in medium bowl.
• Heat oil in large nonstick skillet on medium-high heat. Add onions, garlic, ginger and cumin seed; cook and stir 3 min. or until onions are crisp-tender. Stir in tomatoes; cook 3 min., stirring frequently. Add mushrooms, carrots, zucchini, cauliflower, cheese, nuts and MIRACLE WHIP mixture; mix lightly. Cover.
• Bring vegetable mixture to boil on high heat; simmer on medium-low heat 20 min. or until slightly thickened, stirring occasionally. Stir in cilantro and lemon juice.