Awadh x France
Korma cauliflower paneer gratin
Cauliflower cheese, but someone from Lucknow got hold of the béchamel.
55 minTime
23 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original534kcalsame
23 gproteinsame
5 gfibresame
55minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Heat the oven to 200°C. Blanch the cauliflower in boiling salted water for 4 minutes and drain well.
- 2Fry the onion in the ghee on medium heat for 10 minutes. Keep a spoon for garnish and blend the rest with the cashews and 100 ml milk.
- 3Melt the butter in a pan on medium heat with the whole spices for 30 seconds. Add the flour and stir 2 minutes, then whisk in the remaining milk and simmer 5 minutes.
- 4Stir in the onion cashew paste, cardamom, nutmeg, white pepper, saffron, kewra and salt. Pick out the whole spices.
- 5Fold the cauliflower and paneer into the sauce, tip into a baking dish and top with cheese, breadcrumbs and almonds. Bake in the oven at 200°C for 20 minutes.
- 6Rest 5 minutes and scatter the reserved fried onions.
Serve it like this
Serve straight from the dish at the table, or spoon a neat square onto a warm plate with the crust on top and a few fried onions and almonds scattered over.
