Gobhi Malai Korma Recipe: If you are bored by eating regular cabbage vegetables, then today we have brought such a recipe of cabbage for you which you would like to make and eat again and again. The name of this recipe is Cabbage Malai Korma, this vegetable enhances the taste of cabbage. Cabbage Malai Korma is a very tasty and popular Indian dish, which is famous for its creamy gravy and unique taste. Cabbage is used as the main material in this dish. Cashews and almond paste, cream and curd used in it together make its taste royal.

This dish is made in any special occasion, festival etc.

Material

Cauliflower – 1 cut in small pieces

Kashmiri red chili powder – half teaspoon

Onion – 3 finely chopped

Green Cardamom – 3

Clove – 2

Cashew-12-15

Almonds-4-5

Curd – 4 tablespoons

Cream – 1/2 cup

Milk – 1 cup

Tomatoes – 2, Finely chopped

Coriander powder – 2 tablespoons

Cumin Powder – 1 teaspoon

Garam Masala – 1 teaspoon

Fennel powder – 1 teaspoon

Cinnamon – 1 inch piece

Ghee or oil-4-5 tablespoons

salt to taste

Govy me the method of Counts

Boil cabbage

Wash the small pieces of cabbage and put it in a pot. Add a little salt and water to it and boil it. Boil the cabbage just until it becomes slightly soft. Then filter the pieces of cabbage and keep it aside.

Onion and standing spices

Heat the oil in a pan and add cinnamon, green cardamom, and cloves and add tempering. After this, add onion in these spices and fry till it becomes golden.

Cashew and almond paste

Soak the cashew almonds in hot water and soften them and then make a soft paste. This paste will thicken the gravy and help to give the royal taste.

Tomato and spices

When the onion is roasted well, add finely chopped tomatoes to it. Now add Kashmiri red chili powder, coriander powder, cumin powder, and salt and mix. Cook this mixture well until it leaves the oil.

Sour curd away

Add cashew-almond paste to the prepared spices. After this, add curd and mix it and cook for 3-4 minutes, so that the sourness of the curd is completely eliminated and the taste of the spices is completely absorbed in it.

Add cabbage

After removing the boiled cabbage from the water, fry the oil for some time and fry it till it becomes light golden and then put it in the paste of cashew almonds and let it cook well so that it absorbs the spices completely.

Milk and cream

Now add milk and cream to it and mix well and cook on low flame for 5 minutes. Due to milk and cream, a creamy texture will come in the gravy. If the gravy is very thick, you can add a little hot water to it.

Garam masala

Now add garam masala and fennel powder to this gravy and mix well, and let it cook for 3 – 4 minutes.

Hot hot all

Remove the cabbage cream korma from the gas and decorate it with green coriander and kasuri fenugreek. It can also be eaten with name parathas puri or rice.