Guest guest Posted March 11, 2007 Report Share Posted March 11, 2007 This recipe from naughtycurry.com is definitely becoming a big favorite here. Somehow, though, neither of us can seem to remember to buy white poppy seeds, so this time we used half as many black poppy seeds & it was lovely. Source: http://www.naughtycurry.com/home/2005/11/i_was_determine.html 'Magical Peppercorn' Cauliflower Korma • 1/3 cup cashews • 1 tsp garlic paste or 2-3 chopped garlic cloves • 1 Tb oil • 1/2 tsp turmeric • 1/4-1/2 tsp salt • 1 head of cauliflower, chopped into florets • 3/4 cup water or vegetable broth Masala 1: o 2 Tb coriander seeds o 1/2-1 tsp black peppercorns o 3 Tb white poppy seeds Masala 2: o 1/2 tsp fennel seeds (M.P. uses 1 tsp.) o 1/2 tsp fenugreek seeds o 1 tsp black mustard seeds 1. Dry roast the cashews until they are fragrant and a few shades darker. Set aside. 2. Dry roast Masala 1 and transfer into the coffee grinder. Grind until it forms a powder. Then add the cashews and garlic paste. Grind into a paste form. Trina likes to add a bit of water to her paste. 3. In a large skillet, heat the oil until it is sizzle-hot, then add Masala 2. As soon as the black mustard seeds have quit popping, add the paste and turmeric. Saute for about 10 minutes and stir constantly so it doesn’t burn. 4. Add the cauliflower, salt and the broth or water and cook for 10-15 minutes (or until it is tender), stirring occasionally. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2007 Report Share Posted March 11, 2007 This looks yummy! Sharon Maureen wrote: > This recipe from naughtycurry.com is definitely becoming a big favorite > here. Somehow, though, neither of us can seem to remember to buy white > poppy seeds, so this time we used half as many black poppy seeds & it > was lovely. > > Source: http://www.naughtycurry.com/home/2005/11/i_was_determine.html > > 'Magical Peppercorn' Cauliflower Korma > > • 1/3 cup cashews > • 1 tsp garlic paste or 2-3 chopped garlic cloves > • 1 Tb oil > • 1/2 tsp turmeric > • 1/4-1/2 tsp salt > • 1 head of cauliflower, chopped into florets > • 3/4 cup water or vegetable broth > > Masala 1: > o 2 Tb coriander seeds > o 1/2-1 tsp black peppercorns > o 3 Tb white poppy seeds > > Masala 2: > o 1/2 tsp fennel seeds (M.P. uses 1 tsp.) > o 1/2 tsp fenugreek seeds > o 1 tsp black mustard seeds > > 1. Dry roast the cashews until they are fragrant and a few shades > darker. Set aside. > 2. Dry roast Masala 1 and transfer into the coffee grinder. Grind until > it forms a powder. Then add the cashews and garlic paste. Grind into a > paste form. Trina likes to add a bit of water to her paste. > 3. In a large skillet, heat the oil until it is sizzle-hot, then add > Masala 2. As soon as the black mustard seeds have quit popping, add the > paste and turmeric. Saute for about 10 minutes and stir constantly so it > doesn’t burn. > 4. Add the cauliflower, salt and the broth or water and cook for 10-15 > minutes (or until it is tender), stirring occasionally. > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2007 Report Share Posted March 11, 2007 This sounds wonderful Maureen. I have not seen white poppy seeds before. Now I have to find them. I have a Pensey's by me so maybe they will have them in stock. Donna --- Maureen <ailanthus wrote: > This recipe from naughtycurry.com is definitely > becoming a big favorite > here. Somehow, though, neither of us can seem to > remember to buy white > poppy seeds, so this time we used half as many black > poppy seeds & it > was lovely. > > Source: > http://www.naughtycurry.com/home/2005/11/i_was_determine.html > > 'Magical Peppercorn' Cauliflower Korma > > • 1/3 cup cashews > • 1 tsp garlic paste or 2-3 chopped garlic cloves > • 1 Tb oil > • 1/2 tsp turmeric > • 1/4-1/2 tsp salt > • 1 head of cauliflower, chopped into florets > • 3/4 cup water or vegetable broth > > Masala 1: > o 2 Tb coriander seeds > o 1/2-1 tsp black peppercorns > o 3 Tb white poppy seeds > > Masala 2: > o 1/2 tsp fennel seeds (M.P. uses 1 tsp.) > o 1/2 tsp fenugreek seeds > o 1 tsp black mustard seeds > > 1. Dry roast the cashews until they are fragrant and > a few shades > darker. Set aside. > 2. Dry roast Masala 1 and transfer into the coffee > grinder. Grind until > it forms a powder. Then add the cashews and garlic > paste. Grind into a > paste form. Trina likes to add a bit of water to her > paste. > 3. In a large skillet, heat the oil until it is > sizzle-hot, then add > Masala 2. As soon as the black mustard seeds have > quit popping, add the > paste and turmeric. Saute for about 10 minutes and > stir constantly so it > doesn’t burn. > 4. Add the cauliflower, salt and the broth or water > and cook for 10-15 > minutes (or until it is tender), stirring > occasionally. > > > > Quote Link to comment Share on other sites More sharing options...
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