This easy-to-make creamy Cauliflower Korma, made with Ontario Yogurt, is so good that you’ll have this recipe on repeat. The Ontario paneer in this recipe absorbs the flavour of the korma and adds a nice texture alongside the cauliflower. With a side of buttery naan, serve it over rice and top it with Ontario Dahi Full Fat yogurt (or Balkan Yogurt) for an unforgettable meal. Keep an eye out in your local grocery store for Tre Stelle Paneer for a local, Ontario dairy experience.
In a large bowl, whisk together yogurt, coriander, cumin, turmeric, salt, pepper and cayenne. Add cauliflower and stir to coat evenly; set aside for 10 minutes.
Meanwhile, in a Dutch oven, heat ghee over medium heat. Add onion, garlic and ginger; cook, stirring for about 5 minutes or until softened. Stir in tomato paste, garam masala and cauliflower mixture; cook, stirring for about 5 minutes or until starting to brown.
Add cream, broth and bay leaf; bring to a gentle boil. Reduce heat, cover and simmer gently for about 15 minutes or until cauliflower is tender. Uncover and add Paneer; simmer for about 5 minutes to heat through and sauce is thickened slightly. Remove bay leaf and serve sprinkled with chopped cilantro.
Yogurt Brand Recommendations:
Top 5 Nutrients: Vitamin C ≥118%DV, Manganese ≥50%DV, Folate ≥41%DV, Vitamin B6 ≥37%DV, Vitamin K ≥32%DV