Cauliflower Korma With Blackened Raisins (Gobhi Korma) From Meera Sodha

"I spent years rallying against standard Indian curry house curries, like kormas, because they are so inauthentic to the Indian home cooking I grew up with. But then I realised how completely delightful it is to mop up the korma sauce with a naan bread and wrote this recipe." Meera Sodha writes. "Those curry houses are on the decline now, but this dish is a little homage to a simpler time and a simple pleasure." The result is a comforting dish that truly wins everyone over, and can play just as easily as a weeknight dinner or a meal for entertaining a crowd. As Sodha writes, “This is a really great dish to make when people come round, as it’s a crowd-pleaser and easy to cook. Normally, the sauce comes together at the same time at the roasted cauliflower, leaving you more time to tell your best jokes or play the spoons to your guests. A lot of the flavor in this dish come from both caramelizing the onions and roasting the cauliflower, so don’t compromise on either of those.” Pro tip: We love keeping Urvashi Pitre’s Quick Ginger Garlic Paste in the freezer to use in this recipe and any time we need garlic and ginger (just freeze small portions of the mix in an ice cube tray, pop them out, and store the cubes in a zippered freezer bag). Recipe slightly adapted from Fresh India (Flatiron Books, May 2018).

Great

% Daily Values based on a 2,000 calorie diet

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