Ingredients:

For Blanching Cauliflower

• 2kgs cauliflower 
• 2kgs potatoes
• 4 teaspoons salt, optional
• Hot water as required

For Ground Korma Paste 

• 4 cups fresh grated coconut
• 16 green chillies, chopped
• 8 inch ginger, chopped or 1 teaspoon chopped ginger
• 24 to 32 garlic, chopped or 1 teaspoon chopped garlic
• 8 tablespoons roasted chana dal (husked, split roasted Bengal gram)
• 80 to 90 cashews (for cost, optionally use peanuts)
• 8 teaspoons poppy seeds, optional
• 3 to 4 cup water for grinding

(Alternative: Use FSIPL Sunbay White Gravy – 1 cup + 1 cup water)

Other Ingredients:

• 4 inch ginger, chopped 
• 12-15 garlic, chopped 
• 8 green chillies, sliced
• 4 inch cinnamon (optional)
• 10 whole cloves (optional)
• 20 curry leaves 
• 2 teaspoons turmeric 
• 4 medium onion, chopped
• 4 medium tomato, chopped
• 2-3 tablespoons salt
• 8 tablespoons chopped coriander leaves
• 12 to 14 cups water or add as required
• 1 cup oil

Instructions:

Blanching Cauliflower

1. Take 2½ to 3 cups of rinsed medium sized cauliflower florets in a bowl or pan. Optionally you can add ½ teaspoon salt.
2. Pour hot water as required and let the cauliflower florets immerse and get blanched for 5 to 10 minutes. This blanching step can be skipped if there are no insects or worms in the cauliflower.
3. Later drain all the water and keep the cauliflower aside.

Making Cauliflower Korma

1. Heat 1 cup oil in a thick bottomed pan. Keep the heat to low and then add ginger, garlic and chilies with 4 inch cinnamon and 10 cloves (if using).
2. Fry till the spices become aromatic and splutter.
3. Add chopped onions and curry leaves.
4. Sauté the onions till they turn translucent.
5. Add chopped tomatoes and 2 teaspoons of turmeric.
6. Mix well and begin to sauté tomatoes on a low to medium flame till the tomatoes soften and become pulpy. 
7. You should also see oil releasing from the sides of the onion-tomato mixture.
8. Now add the ground korma paste and mix well. 

(Alternative: use FSIPL ready-made white gravy paste) 

9. Keep the flame to a low or medium-low and often sauté until oil releases.
10. Add the blanched cauliflower and potatoes. Mix well and sauté for a minute.
11. Add 1½ to 2 cups water. Season with salt as required. Mix again.
12. Cover the pan with a lid and simmer on low to medium-low flame till the cauliflower is cooked and tender, about 20 minutes.
13. Sprinkle garnish with chopped coriander leaves.
14. Serve cauliflower korma with paratha, pooris, chapatis or steamed rice.

Amazon links:

Sunday White Gravy. https://amzn.to/38nQ8gQ