Name: Vegetable Korma (cauliflower)
Ingredients: 1 1/2 pound vegetables (cauliflower, broccoli, peas, carrots, eggplant); 1/2 cup cashew nuts (or almonds) (or mixture); 1/2 inch fresh ginger, chopped; 1 clove garlic, chopped; 2 green chillies (optional); 1/2 teaspoon saffron strands; 2 tablespoon waaaarm milk; 1 tablespoon ghee (I use butter); 2 tablespoon sunflower or corn oil; 1 medium onion, chopped; 3 oz. yoghurt; 3 ounce double cream; 1/2 cup chpped coriander (cilantro) or parsley; salt (to taste); 2 whole cardamoms; 3 whole cloves; 1 inch cassia bark; 1 tsp coriander seeds; 1 tsp white cummin

Vegetable Korma (cauliflower)

Ingredients

1 1/2 pound vegetables (cauliflower, broccoli, peas, carrots, eggplant)
1/2 cup cashew nuts (or almonds) (or mixture)
1/2 inch fresh ginger, chopped
1 clove garlic, chopped
2 green chillies (optional)
1/2 teaspoon saffron strands
2 tablespoons waaaarm milk
1 tablespoon ghee (I use butter)
2 tablespoons sunflower or corn oil
1 medium onion, chopped
3 oz.s yoghurt
3 ounces double cream
1/2 cup chpped coriander (cilantro) or parsley
salt (to taste)
2 whole cardamoms
3 whole cloves
1 inch cassia bark
1 tsp coriander seeds
1 tsp white cummin

Instructions

Cut vegetables into bite size chunks (florets for cauliflower or broccoli). Blend nuts, ginger, garlic, spices, chillies, and 1/4 pint water into a coarse paste. (I use my food processor) Soak saffron in warm milk for at least 10 minutes. Heat the ghee and oil and fry the onion until golden. Add the spice paste and yoghurt and cook for 10 minutes or longer (I usually wait until the oils float to the top of the mixture) Add vegetables and mix well. Cook for 15 minutes adding water if necessary. About 10 minutes before serving, squeeze the saffron strands in the bowl to get out their color. Add saffron (and the milk), double cream, fresh coriander/parsley and salt to taste.